VEGAN EGGPLANT LASAGNA
A traditional holiday meal so rich you won't notice that the cheese is missing!
Provided by stronglive1
Categories Main Dish Recipes Pasta Lasagna Recipes Eggplant Lasagna Recipes
Time 1h48m
Yield 10
Number Of Ingredients 13
Steps:
- Put unpeeled garlic cloves in a dry skillet over medium-high heat. Toast, shaking the pan occasionally, until skins are brown, 5 to 8 minutes. Remove from heat; when cool enough to handle, remove and discard peels.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
- Preheat oven to 400 degrees F (200 degrees C).
- Paint the eggplant slices with a light coat of olive oil. Combine eggplant and half the tomato sauce in a lasagna pan. Season with dehydrated garlic, dried savory, salt, and pepper.
- Bake in the preheated oven until eggplant is tender, about 20 minutes. Transfer eggplant to a bowl.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Combine olives, 4 of the pan-roasted garlic cloves, and 1/4 cup parsley in a food processor. Blend well. Add chickpeas and white beans. Blend until smooth.
- Coat the bottom of the lasagna pan with 1/4 of the remaining tomato sauce. Layer 1/4 of the cooked lasagna noodles, 1/3 of the blended beans, and 1/3 of the cooked eggplant slices. Repeat 2 more times. Finish with a layer of lasagna noodles and the remaining tomato sauce.
- Chop the remaining 2 pan-roasted garlic cloves; sprinkle garlic granules and 1 tablespoon parsley on top of lasagna.
- Bake in the hot oven until bubbly, about 30 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 66.8 g, Fat 4.6 g, Fiber 12.1 g, Protein 14.4 g, SaturatedFat 0.7 g, Sodium 745.4 mg, Sugar 8.6 g
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Adnan Hashmi
[email protected]I can't wait to try this recipe!
Kainat Ramzan
[email protected]This lasagna is perfect for a potluck or party.
Yasir Yaseen
[email protected]I'm not a big fan of eggplant, but I loved this lasagna.
MD FARUK MIA
[email protected]This recipe is a great way to use up leftover eggplant.
keron Khan
[email protected]This lasagna is a must-try for vegetarians and vegans.
holys osinachi
[email protected]I highly recommend this recipe.
Wonyaka Fred
[email protected]This recipe is a keeper!
Nihal Disanayaka
[email protected]Meh.
Moazam Mustafa
[email protected]Not bad.
Destiny Venegas
[email protected]I'll definitely make this again.
Danish Yba
[email protected]Delicious and easy to make!
Pradip Rai
[email protected]Amazing!
Noah Naylor
[email protected]This lasagna was a disappointment. The eggplant was tough and the sauce was bland. I won't be making this again.
Ukehe Petet
[email protected]The eggplant lasagna was a bit too oily for my taste, but the flavors were good. I think I'll try making it again with less oil.
official youngtboy tv
[email protected]This recipe was easy to follow and the lasagna turned out great! I used a mix of mushrooms and spinach instead of the eggplant, and it was still delicious.
Mariam Aljzmati
[email protected]I'm not vegan, but I loved this lasagna! The eggplant was a great substitute for the meat, and the sauce was flavorful and creamy. I'll definitely be making this again.
Jamel Kidd
[email protected]This vegan eggplant lasagna was a hit with my family! The flavors were rich and delicious, and the eggplant was cooked perfectly. I will definitely be making this again.