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Vegan Eggplant Lasagna: A Plant-Based Delight
Introduction: Vegan eggplant lasagna is a hearty, flavorful dish that serves as a fantastic alternative to traditional lasagna. By replacing pasta with thin slices of eggplant, this recipe is both gluten-free and lower in carbohydrates. The layers of savory tomato sauce, creamy vegan cheese, and fresh vegetables create a comforting meal that appeals to everyone, regardless of dietary preferences. This detailed guide will walk you through each step, ensuring a perfect dish every time.
Ingredients
For the Eggplant Layers:
- 3 large eggplants, thinly sliced lengthwise
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cans (400g each) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
For the Vegan Ricotta:
- 1 cup raw cashews, soaked overnight
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened almond milk (or other plant-based milk)
- 1 tablespoon lemon juice
- 1 clove garlic
- Salt and pepper, to taste
Additional Layers:
- 3 cups fresh spinach, roughly chopped
- 1 cup vegan mozzarella cheese, shredded
- Fresh basil leaves, for garnish
