Vegan eggplant lasagna
Ingredients
- 1 onion
- 1 cup carrot, finely diced
- 2 tins crushed tomatoes
- ¼ cup tomato paste
- 1 cup green lentils
- 2 cups vegetable stock
- ½ cup parsley, chopped
- ¼ cup basil, chopped
- 1 batch of vegan ricotta
- 3 large eggplants, cut into rounds
- 1 ½ cup pasta sauce
Steps
- Salt the eggplant rounds and leave to sweat for ten minutes, preheat over to 180°C.
- Pat the eggplants dry and bake eggplants for 25 minutes.
- In the wok sauté the onion until translucent.
- Then add the carrot, tomatoes, and tomato paste to the pot, stirring well.
- Once everything is well incorporated, add the lentils, stock, parsley, and basil.
- Spread ½ cup of sauce in a casserole dish, then cover it with ⅓ of the eggplant.
- Spread ½ of the cooked lentil filling across the eggplant, followed by ⅓ of the ricotta.
- Add another layer of eggplant, then the rest of the lentils and another ⅓ of the ricotta.
- Add the rest of the eggplant, followed by the rest of the ricotta. Pour 1 cup of sauce over the dish, and swirl it together.
- Bake the lasagna at 180°C for 35 minutes.