Eggplant
1 medium sized eggplant, sliced lengthwise into 1/4 inch slices
Sea salt
Sauce
6 oz cremini mushrooms, trimmed and sliced
8 oz baby spinach
1 cup of marinara sauce
1 onion, diced
Fresh parsley
Salt and Pepper to taste
Tofu Ricotta
1 teaspoon olive oil
1/2 onion, chopped
3 cloves garlic
6 oz extra-firm tofu, drained
1 tablespoon lemon juice
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon white miso paste
1 tablespoon dry basil
Directions
Can be assembled 2-3 days in advance.
Preheat oven to 350 degrees F.
Sweat the eggplant by placing the eggplant on a baking sheet and salt one side liberally. This will allow the eggplant to release its bitter juices. After 20 minutes wipe the salt and moisture with a towel.
Make the filling: heat a large skillet over medium-high heat. Spray with canola oil. Add the onions and mushrooms and sauté until soft. Add 1 tablespoon water or vegetable stock if the veggies stick to pan. Season with salt and pepper to taste. Add the spinach and let it wilt. Stir in the tomato sauce and parsley. Remove from heat and set aside.
Line a baking sheet with silicone pad and bake eggplant for 20 - 25 minutes (flipped part way though) until softened and roasted.
To make ricotta: first heat olive oil in a large skillet over medium heat. Sauté onions until soft. Remove from heat. In a food processor, combine garlic, tofu, lemon juice, salt, pepper, and miso paste. Pulse until the mixture is smooth but still has that ricotta-like texture. Add the basil and pulse a few more times to incorporate the basil.
Assemble lasagna: layer in this order Sauce, Eggplant, Ricotta, Sauce, Eggplant, Ricotta. Pour 1/2 cup of sauce on the bottom of a baking dish. Layer the eggplant noodles across the pan. Spread half of the ricotta over the eggplant. Then spoon 1/2 the sauce on top. Lay a second layer of eggplant slices then the rest of the veggie sauce. Top with remaining ricotta in huge dollops.
Cover the baking pan with foil and bake for 30 minutes until the sauce is hot and bubbly. Remove from oven and let rest for 5 minutes before serving.
Adapted from
http://www.truefoodcooking.com/savory/eggplant-lasagna-vegan-gluten-free
Nutrition
makes 3 servings
229 calories | 7g fat | 33g carbs | 15g protein