Description
Eggplant lentils lasagna – Delicious vegan and gluten-free regular lasagna alternative.
Ingredients
Scale
- 2 eggplants, stems removed, sliced into 4 lengthwise
Sauce
- 1 28-ounce can tomato diced
- 1 onion, diced
- 3 garlic cloves, minced
- salt and pepper
- 1 cup water
- 3/4 cup rinsed and drained red lentils
Almond cheese
- 3/4 cup almond, soaked for 10 hours or in boiling water for 1 hour
- 2 tbsp apple cider vinegar
- 1 cup fresh basil, stems removed
- 1/2 lemon, juiced
- 1 cup water
- salt & pepper to taste
- 1/4 cup nutritional yeast
- 1 tbsp dried oregnano
- 1 tbsp olive oil
coating
- 2 tbsp nutritional yeast
Instructions
- Place eggplant on parchment paper and roast for 30min at 425F.
- In the meantime make tomato sauce. Add all ingredient to a large pot and cook on medium heat. Cover. When boiling, reduce heat to low. Cook for 20 minutes or until lentils are tender.
- Make the almond cheese by adding all ingredients to a food processor. Blend until smooth.
- Using a glass or ceramic oven proof pan, layer tomato sauce and place eggplant on top. Repeat. Cover with almond cheese.
- Finally sprinkle nutritional yeast.
- Bake for 45 minutes at 375F.
- Enjoy warm! This dish is even better the following day!