Creado con IA

Vegan Eggplant Lasagna

Name: Vegan Eggplant Lasagna
Total time: 65 min
Ingredients: 9 lasagna noodles; 2 cups marinara sauce; 1 large eggplant; 1 cup vegan ricotta; 1 cup spinach; 1/2 cup nutritional yeast; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried basil; 1 teaspoon black pepper

65 min 600 kcal por ración Media

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Ingredientes

4 Raciones

lasagna noodles9 pieces
marinara sauce2 cups
eggplant1 large
vegan ricotta1 cup
spinach1 cup
nutritional yeast0,5 cup
olive oil1 tablespoon
garlic powder1 teaspoon
onion powder1 teaspoon
dried basil1 teaspoon
black pepper1 teaspoon

Preparación

1
Preheat your oven to 375°F (190°C).
2
Slice the eggplant into thin, round slices.
3
Heat olive oil in a pan over medium heat and sauté the eggplant slices until they are soft and slightly golden.
4
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
5
In a bowl, mix the vegan ricotta with garlic powder, onion powder, dried basil, and black pepper.
6
In a baking dish, spread a thin layer of marinara sauce on the bottom.
7
Place a layer of lasagna noodles over the sauce.
8
Spread a layer of the ricotta mixture over the noodles.
9
Add a layer of sautéed eggplant slices and a handful of spinach.

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