Eggplant Lasagna (Plant Based & Gluten Free)

Eggplant Lasagna (Plant Based & Gluten Free)

After all of the damage that I inflicted on myself over the holiday season, I needed to make a meal that would make me happy and also be low in carbs and calories. I have been indulging in all of the treats that I have been exposed to this past month and now it is time to detox. This lasagna definitely made me happy. It’s not only fun to eat but also fun to make. This is the kind of lasagna that is very healthy but while you are eating it you may feel as though you are being naughty, just because it is so yummy. 

Ingredients

~ 2 eggplants peeled and cut into 1/2 inch lengthwise slices
~ kosher salt to prep the eggplant
~ 1 package extra firm tofu (14 oz)
~ juice from 1/2 lemon
~ 2 cloves of garlic (minced)
~ 1/4 cup nutritional yeast
~ 1 teaspoon kosher salt
~ 1 jar marinara sauce (24 oz). I prefer homemade sauce but Victoria is a good one that you can get at the grocery store. 
~ fresh basil for the garnish
~ chili oil and red pepper flakes optional

Instructions

~ Peel and slice the eggplant 
~ Lay slices on paper towels and sprinkle both sides of the eggplant with salt
~ Let the eggplant “sweat” for at least one hour to rid of excess moisture. If this step is skipped you lasagna will be runny
~ Drain the tofu and blot it as dry as you can with paper towels
~ Put the tofu, lemon juice, minced garlic, nutritional yeast and kosher salt into a food processor 
~ Pulse until blended
~ Preheat the oven to 350 degrees
~ Blot the eggplant with dry paper towels
~ Pour a thin layer of sauce into a 9 inch by 9 inch baking dish
~ Place one layer of eggplant on top of the sauce. Do not overlap the eggplant
~ Spread on a thin layer of tofu ricotta
~ Spoon on a thin layer of sauce
~ Repeat layers and alternate the direction of the eggplant slices
~ Top with more sauce
~ I was able to fit three layers into my baking dish
~ Bake at 350 for 1 1/2 hours
~ Let cool a few minutes before cutting 
~ Top with basil, chili oil, red pepper flakes or anything else that strikes your fancy

Eggplant Lasagna (Plant Based & Gluten Free)