Vegan Eggplant Lasagna

Instructions

1. 1

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

2. 2

   Slice the eggplant into thin, round slices.

3. 3

   Heat olive oil in a pan over medium heat and sauté the eggplant slices until they are soft and slightly golden.

4. 4

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

5. 5

   In a bowl, mix the vegan ricotta with garlic powder, onion powder, dried basil, and black pepper.

6. 6

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

7. 7

   Place a layer of lasagna noodles over the sauce.

8. 8

   Spread a layer of the ricotta mixture over the noodles.

9. 9

   Add a layer of sautéed eggplant slices and a handful of spinach.

10. 10

    Sprinkle nutritional yeast over the spinach.

11. 11

    Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and a sprinkle of nutritional yeast on top.

12. 12

    Cover the dish with 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 top is golden and bubbly.

14. 14

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