Made with AI
Vegan Eggplant Lasagna
Ingredients
- eggplant2 medium (about 500g total)
- tomato basil sauce2 cups (about 480g)
- vegan mozzarella cheese1 cup (about 112g)
- baby spinach1 cup (about 30g)
- red bell pepper0,5 cup (about 75g)
- olive oil1 tablespoon (about 14g)
- garlic powder1 teaspoon (about 3g)
- dried oregano1 teaspoon (about 1g)
- salt0,5 teaspoon (about 3g)
- black pepper0,25 teaspoon (about 0.5g)
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice the eggplants lengthwise into 1/4-inch thick slices.
- 3
Brush both sides of the eggplant slices with olive oil and sprinkle with salt, black pepper, garlic powder, and dried oregano.
- 4
Arrange the eggplant slices on a baking sheet and roast for 20 minutes, flipping halfway through, until tender and lightly golden.
- 5
In a medium skillet over medium heat, sauté the diced red bell pepper for 3-4 minutes until slightly softened. Set aside.
- 6
Spread 1/2 cup of tomato basil sauce on the bottom of a baking dish.
- 7
Layer half of the roasted eggplant slices over the sauce.
- 8
Top with half of the baby spinach, half of the sautéed red bell pepper, and 1/4 cup of vegan mozzarella cheese.
- 9
Add another 1/2 cup of tomato basil sauce over the vegetables.
- 10
Repeat the layers: remaining eggplant, spinach, bell pepper, and 1/4 cup vegan mozzarella cheese.
- 11
Pour the remaining tomato basil sauce over the top and sprinkle with the remaining vegan mozzarella cheese.
- 12
Cover the baking dish with foil and bake for 20 minutes.
- 13
Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
- 14
Let the lasagna cool for 10 minutes before slicing and serving.
