Vegan Eggplant Lasagna

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Slice the eggplants lengthwise into 1/4-inch thick slices.

3. 3

   Sprinkle the eggplant slices with a little salt and let them sit for about 10 minutes to draw out moisture. Pat them dry with a paper towel.

4. 4

   In a large skillet, heat the olive oil over medium heat. Add the eggplant slices and cook until they are tender and slightly browned on both sides. Set aside.

5. 5

   Cook the lasagna noodles according to the package instructions. Drain and set aside.

6. 6

   In a baking dish, spread a thin layer of tomato basil sauce on the bottom.

7. 7

   Place a layer of cooked lasagna noodles over the sauce.

8. 8

   Add a layer of eggplant slices over the noodles.

9. 9

   Spread a layer of vegan ricotta over the eggplant.

10. 10

    Sprinkle a little garlic powder and Italian seasoning over the ricotta.

11. 11

    Repeat the layers until all ingredients are used, finishing with a layer of tomato basil sauce and a generous sprinkle of shredded vegan mozzarella on top.

12. 12

    Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

13. 13

    Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

14. 14

    Let the lasagna cool for a few minutes before slicing and serving.