2large eggplants, sliced lengthwise into ¼-inch thick slices
salt and pepper to taste
Dairy-free ricotta cheese
114-oz packageextra firm tofu, drained, rinsed, and pressed (395 g)
¼cupnutritional yeast(25 g)
¼cupwater(65 ml)
1tablespoonapple cider vinegar
1teaspoongarlic powder
1teaspoondried dill
¾teaspoonsalt
Sautéed veggies
1cup red onion, chopped(140 g)
5cupscremini mushrooms, sliced(385 g / can sub with button or baby bellas)
¼teaspoonsalt
½cupparsley, chopped(10 g / any variety)
2cupsspinach, chopped into large pieces(60 g)
Instructions
Bake the eggplant
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone mat. Place the eggplant slices in a single layer on the baking sheet and sprinkle with salt and pepper. Bake for 10 minutes, then remove from the oven, and set aside.
Make the dairy-free ricotta cheese
Using your preferred method, press your tofu for 10–15 minutes
Crumble the tofu in a mixing bowl until there are no big pieces, and then add the nutritional yeast, water, vinegar, garlic powder, dried dill, and salt. Stir until everything is well combined and set aside.
Make the sautéed veggies
Heat a skillet over medium heat. Add the onion and cook for 3 minutes, adding a splash of water if they start to stick.
Stir in the mushrooms, salt, and parsley and saute for an additional 3 minutes. Add the spinach, turn off the heat, and stir until the spinach is combined. Set aside.
Assemble your lasagna
Preheat oven to 350°F (175°C) if it's not already.
Evenly spread ½ cup of Marinara Sauce on the bottom of your baking dish. Follow with a single layer of roasted eggplant slices over the sauce. Then, spread ½ of the sautéed veggies on top.
Layer another ½ cup of Marinara Sauce over the veggies, followed by another layer of roasted eggplant slices, and all of the remaining veggies.
Spread another ½ cup of Marinara Sauce on top, then the remaining eggplant, all of the dairy-free ricotta, and the final 2 cups of the Marinara Sauce.
Place your lasagna in the oven uncovered and bake for 30 minutes. Allow to cool for 5–10 minutes, then slice and serve.