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
adnan_h@yahoo.comI can't wait to try this recipe!
Kainat Ramzan
ramzank94@hotmail.frThis lasagna is perfect for a potluck or party.
Yasir Yaseen
y_yasir38@hotmail.comI'm not a big fan of eggplant, but I loved this lasagna.
MD FARUK MIA
md_f@aol.comThis recipe is a great way to use up leftover eggplant.
keron Khan
k_k94@hotmail.frThis lasagna is a must-try for vegetarians and vegans.
holys osinachi
oholys25@yahoo.comI highly recommend this recipe.
Wonyaka Fred
f.wonyaka@yahoo.comThis recipe is a keeper!
Nihal Disanayaka
nihald30@hotmail.comMeh.
Moazam Mustafa
mmustafa@yahoo.comNot bad.
Destiny Venegas
d-venegas1@gmail.comI'll definitely make this again.
Danish Yba
yba.d@hotmail.co.ukDelicious and easy to make!
Pradip Rai
r_pradip@gmail.comAmazing!
Noah Naylor
naylor@yahoo.comThis lasagna was a disappointment. The eggplant was tough and the sauce was bland. I won't be making this again.
Ukehe Petet
ukehe-p@yahoo.comThe 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
o.t@gmail.comThis 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
mariam.aljzmati@hotmail.comI'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
jamel-kidd@hotmail.frThis 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.