Recipe Eggplant Lasagna Vegan

This vegan eggplant lasagna is a complete gluten free meal that your family and friends will enjoy even those who eat usually meat.

Recipe eggplant lasagna vegan. Heat a large pot over medium high heat. Transfer the eggplant to a bowl and set aside. Add cup 60 ml of olive oil to the pot and swirl to evenly coat.

The time mentioned below does not include making the vegan tomato sauce or the vegan almond cheese. Repeat this step twice our lasagna had 4 layers of eggplant slices. Repeat to make a second layer of sauce eggplant tofu and cheese arranging the eggplant slices crosswise to the first layer.

Season with dehydrated garlic dried savory salt and pepper. Combine eggplant and half the tomato sauce in a lasagna pan. Start with cutting eggplants in thin slices.

Place the zucchini and eggplant on a parchment paper covered cookie sheet or silicone baking mat in a single layer and heat under the broiler for 2 3 minutes on each side. Add the remaining 2 tablespoons of olive oil to the pot. Thinly sliced cooked eggplant is used in place of the noodles for a low carb gluten free meal that is wholesome healthy and packed with flavor.

Prep time15 mins cook time30 mins. Remove from cookie sheet and set aside. How to make eggplant lasagna preheat oven to 410 f and have a 10 10 casserole dish ready.

Heat olive oil in a pan and fry the eggplants for around 5 minutes. Remove the skillet from the heat and season to taste with salt and pepper. Cover the dish tightly with foil.