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Whole Food Plant Based Gluten Free Eggplant Lasagna

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Author: Molly Patrick of Clean Food Dirty Girl

Ingredients

Eggplant

  • 2 large eggplants cut lengthwise into 1/4-inch slices
  • Small sprinkle of salt and pepper

Vegan Ricotta

  • 1 package extra firm tofu 14 oz./397g
  • 1/4 cup nutritional yeast 25g
  • 1 heaping teaspoon garlic powder
  • 1 heaping teaspoon dried dill
  • 3/4 teaspoon sea salt
  • 1 tablespoon apple cider vinegar
  • 1/4 cup water 60ml

Veggie Mixture

  • 1 cup chopped red onion 130g
  • 5 cups sliced mushrooms 385g
  • 1/4 teaspoon salt
  • 1/2 cup chopped parsley 15g
  • 1 bunch spinach washed and chopped into large pieces.

Marinara Sauce

  • 3 1/2 cups marinara sauce 945g (recipe linked under Assemble, step 2, click on Marinara Sauce)

Instructions

Bake the eggplant

  • Preheat oven to 350°F (175°C).
  • Place the eggplant on a baking sheet and sprinkle with salt and pepper. Place in the oven and bake for 10 minutes, take out and set aside.

Make the vegan ricotta

  • Remove the block of tofu from the package and rinse with water. Place the block of tofu on a plate and then set a cutting board on top of the tofu. Place something heavy on top of the cutting board, like a few cookbooks or a heavy skillet, and set aside for 10 - 15 minutes. 
  • Crumble the tofu in a mixing bowl until there are no big pieces, and then add the nutritional yeast, garlic powder, dried dill, salt, apple cider vinegar and water. Stir until everything is combined and set aside for now. 

Make the veggies

  • Heat a skillet over medium heat for 3 minutes. Add onion and cook for 3 minutes, stirring frequently so they don’t stick. Add a splash of water if they start to stick. 
  • Add the mushrooms, salt and parsley and saute for an additional 3 minutes. Add the spinach, turn off heat and stir until the spinach is combined. Set aside for now.

Assemble:

  • Make sure the oven is preheated to 350°F (175°C).
  • Evenly spread 1/2 cup of marinara sauce (135g) on the bottom of a 9x13 baking dish and layer evenly as follows:
  • single layer of eggplant over the sauce
  • 1/2 of the veggie mixture
  • 1/2 cup of marinara sauce (135g)
  • layer of eggplant
  • remaining veggies
  • 1/2 cup marinara sauce (135g)
  • remaining eggplant
  • all of the ricotta
  • 2 cups of marinara sauce (540g)
  • Place in the oven uncovered and bake for 30 minutes.