Vegan Eggplant Lasagna

Instructions

1. 1

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

2. 2

   Slice the eggplant into thin rounds and sprinkle with salt. Let them sit for 10 minutes to draw out moisture, then pat dry with a paper towel.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the mushrooms and sauté until they are soft, about 5 minutes.

4. 4

   Add the kale to the skillet and cook until wilted, about 2 minutes. Stir in the garlic powder, thyme, and red pepper flakes.

5. 5

   Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

6. 6

   Place three lasagna noodles over the sauce. Layer with half of the eggplant slices, half of the mushroom and kale mixture, and a third of the vegan mozzarella.

7. 7

   Repeat the layers: sauce, noodles, eggplant, mushroom and kale mixture, and vegan mozzarella.

8. 8

   Top with the remaining noodles, marinara sauce, and vegan mozzarella.

9. 9

   Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.

10. 10

    Let the lasagna cool for 10 minutes before slicing and serving.