Made with AI
Vegan Eggplant and Lentil Lasagna
Ingredients
- whole wheat lasagna noodles9 ounces
- eggplant, sliced and roasted2 cups
- cooked lentils1,5 cups
- tomato sauce2 cups
- vegan bechamel sauce (plant milk, flour, olive oil)1 cup
- olive oil1 tablespoon
- dried basil1 teaspoon
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Cook the whole wheat lasagna noodles according to package instructions. Drain and set aside.
- 3
Slice the eggplant into 1/4-inch rounds, brush with 1 tablespoon olive oil, and roast on a baking sheet at 400°F (200°C) for 20 minutes, flipping halfway through. Set aside.
- 4
In a bowl, mix the cooked lentils with 1 teaspoon dried basil and a pinch of salt and pepper (optional).
- 5
Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish.
- 6
Layer 1/3 of the lasagna noodles over the sauce, followed by half of the roasted eggplant, half of the lentil mixture, and 1/3 of the remaining tomato sauce.
- 7
Repeat the layers: noodles, remaining eggplant, remaining lentils, and another 1/3 of the tomato sauce.
- 8
Top with the final layer of noodles, the remaining tomato sauce, and spread the vegan bechamel sauce evenly over the top.
- 9
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbling.
- 10
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Vegan Eggplant and Lentil Lasagna!
