Eggplant, marinara sauce and creamy tofu ricotta are layered up and baked in a cast-iron skillet to create this easy and healthy vegan eggplant lasagna.
Course:
Entree
Servings: 6
Author: Alissa
-
1
large or 2 small eggplants
-
2-3
tbsp.
olive oil
-
1
small onion
-
3
garlic cloves
-
1
lb.
firm or extra firm tofu
-
juice of 1 lemon
-
¼
cup
unflavored
unsweetened non-dairy milk
-
¼
tsp.
salt
-
black pepper to taste
-
½
cup
chopped fresh parsley
-
4
cups
marinara sauce
-
1
cup
vegan shredded mozzarella
such as Daiya (optional)
Prepare the Eggplant
-
Slice eggplant thinly. Salt and allow to sit for 30 minutes.
-
Preheat oven to 400.
-
Rinse eggplant slices well, pat dry and brush both sides with olive oil.
-
Arrange slices on baking sheet.
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Bake about 10 minutes on each side or until lightly browned.
-
Remove from oven and lower heat to 375.
Make the Tofu Ricotta
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Place onion and garlic into food processor bowl and process until finely chopped.
-
Add tofu, lemon, milk, salt, pepper and parsley. Pulse until well blended.
Make the Lasagna
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Spray the bottom of your skillet with cooking spray, then coat with 1 cup of marinara.
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Arrange ⅓ of eggplant slices on top, followed by ⅓ of tofu mixture.
-
Repeat layering patter, finishing with marinara.
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Cover skillet with foil and bake for 30 minutes or until bubbly.
-
Remove foil and top with vegan mozzarella, if using.
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Bake another 10 minutes or until melted.
-
Allow to sit for about 10 minutes before cutting.