Eggplant Lasagna *V *GF

When you are vegan but then realize you have a gluten intolerance you go gluten free also. So therefore you improvise as much as you can and when you get a mandolin for your birthday you make eggplant lasagna. Yay!! I love my mandolin and this yummy recipe.

I sliced two eggplants but more woulda been better so I’d do three to be safe, drizzled them with olive oil and sprinkled a little salt and pepper then I baked them for like 15 minutes or until they look soft and cooked.


Then you whip up some vegan tofu ricotta which tastes absolutely fabulous. I blend it until smooth then I add my secret ingredient Nutritional Yeast. It gives it such a wonderful flavor.

See it coming together? I add some spinach to my tofu ricotta just to make it that much more yummy.

This was sooo good I forgot to get a whole pan picture. My mother in law came and ate some and she raved and said it was her favorite so far. That says a whole lot because I love everything  I make 😉

Eggplant Lasagna

3 medium eggplants

1 jar of sauce

16 oz fresh spinach

Vegan Ricotta

1 16oz package tofu

1 Tbsp sugar

1/4 cup almond milk

1/2 tsp garlic powder

2 Tbsp lemon juice

2 Tbsp fresh basil

1 tsp salt

1 Tbsp Nutritional Yeast

Preheat the oven to 400 degrees. Slice the eggplants to about 1/4 size, place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake about 15 minutes or until they are soft.

Meanwhile in a food processor whip up ALL ricotta ingredients until smooth. Blanch the spinach until welted then in a mixing bowl stir together spinach and ricotta. DO NOT add the spinach to the processor and blend, I mean you can if you want it tastes the same but you end up with sea foam green ricotta and it don’t look amazingly wonderful it’s like green so I’d refrain.

When everything is ready layer it I like to start with sauce so it’ll keep it from sticking. Then a layer of eggplant then ricotta then eggplant again then some sauce then eggplant more ricotta I think you get the picture here. Cover with foil then bake it at 400 for about 30 minutes or until it’s magically doubled in size, take it out remove the foil then top with wonderful vegan mozzarella or whatever you like then pop it back in to brown the top. Wahla you have a fabulous dinner that is vegan and gluten free.

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