I usually use eggplant in place of lasagna noodles because of the whole… alergic to pasta thing but I encourage you to use it if you’re so inclined. The great thing about eggplant is that it’s also low in calories relative to traditional semolina pasta and has a lot of fiber and nutrients that pasta lacks. I’m biased. I dig plants.
For this recipe I took a large sized eggplant (2 medium would do) and sliced it thin. I wouldn’t recommend soaking the eggplant for this recipe since it can get kinda soupy if you do.I leave the skin on but you can remove it if you want. Pre-cooking the eggplant will result in a softer texture, you can do this by pan frying it or baking it until golden brown. This is my recipe for vegan ‘ricotta’. It’s a little more flavorful than regular ricotta cheese but I doubt anyone will complain. In your blender or food processor, combine the following:
1 16oz. box firm silken tofu (I like Mori-nu for this recipe)
1 tsp onion powder
1 tsp Italian seasoning
2 tbsp nutritional yeast (optional but recommended)
1tsp garlic powder
1 2 tsp starch (I used arrowroot)
1 pinch nutmeg
garlic salt to taste
Blend all of this until it’s uniform and creamy. After this mixing step, I added 2 generous handfuls of spinach – this is optional but a girl needs her iron.
I blended it lightly and then spread it on a layer of eggplant that I had positioned on a lightly oiled baking dish.
I put another layer of eggplant on top, (you can make more layers if you want but it’ll take longer to cook) followed by a generous helping of your favorite pasta sauce. I buy whatever is vegan, gluten-free and on sale. Cover with foil and bake 35 minutes. Remove the foil, toss on some crushed walnuts, if desired and bake another 20 minutes.
I served it garnished with some sliced olives and fresh basil.
This is Christie, signing off… I will probably eat that whole dish of lasagna tonight.