Creado con IA
Vegan Eggplant Lasagna
75 min 590 kcal por ración Media
Ingredientes
4 Raciones
- eggplants2 large
- lasagna noodles9 pieces
- tomato basil sauce2 cups
- vegan ricotta1 cup
- shredded vegan mozzarella1 cup
- olive oil1 tablespoon
- garlic powder1 teaspoon
- Italian seasoning1 teaspoon
Preparación
- 1
Preheat your oven to 375°F (190°C).
- 2
Slice the eggplants lengthwise into 1/4-inch thick slices.
- 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
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
Cook the lasagna noodles according to the package instructions. Drain and set aside.
- 6
In a baking dish, spread a thin layer of tomato basil sauce on the bottom.
- 7
Place a layer of cooked lasagna noodles over the sauce.
- 8
Add a layer of eggplant slices over the noodles.
- 9
Spread a layer of vegan ricotta over the eggplant.
