A yoga student of mine made a delicious lasagna with vegetables for a potluck we had and so I asked her for some tips and turned it into a vegan version. Here’s a combination of her ideas, my take and some attempts until I got the taste right. I first made it without vegetables but it tasted bland. Vegetables make the taste of the lasagna exquisite. Enjoy!

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Vegan Eggplant & Tofu Lasagna

By: Shanine Dennill

Yields: 9 servings (depending on the size)

Vegan, gluten-free

 

Ingredients:

1 box of gluten-free lasagna noodles (uncooked)

1 packet of shredded Daiya Cheese

1 medium eggplant

1 medium zucchini

1 Portobello mushroom

1 can pizza sauce

1 can diced tomatoes

½ tsp – red chili flakes (optional)

1 block – extra firm tofu

½ cup – fresh basil

½ medium lemon, juiced

3 tbs – nutritional yeast

1 tsp – garlic powder

½ tsp – sea salt

½ tsp – ground pepper

Olive oil (to grease)

 

Instructions:

  1. Vegetables: Preheat oven to 400 degrees F. Slice the washed eggplant and zucchini, lengthwise in thin slices, then cut in half horizontally. Grease two baking sheets with olive oil. Place the sliced eggplant and zucchini on 1-2 baking sheets. Brush olive oil on the eggplant and zucchini. Sprinkle with salt and pepper. Bake for 10-13 minutes. Leave to the side.
  2. Slice the washed Portobello mushroom into thin slices. Set aside.
  3. Tofu Ricotta: In a food processor or blender, combine the tofu, basil, lemon juice, nutritional yeast, garlic powder, salt and ground pepper. Process until smooth. Keep to the side.
  4. Tomato Sauce: In a bowl, mix together the can of pizza sauce, the can of diced tomatoes in a bowl and the red chili flakes.
  5. Lightly grease the inside of the slow cooker (as well as the edges) or place parchment paper on the bottom and sides.
  6. Place the tomato sauce in the bottom of the slow cooker so it covers the base.
  7. Then layer the noodles on top of the sauce to cover all the sauce.
  8. Layer with the vegetables – eggplant, mushroom, and zucchini.
  9. Layer with the tofu ricotta.
  10. Repeat these layers until you end up with sauce on top.
  11. Sprinkle as much shredded Daiya Cheese as you’d like to cover the top (if you over do it, it may be too greasy when the cheese melts).
  12. Cook on high for 2 hours, or until the noodles are soft.

 

Much Love!

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