1. Preparing the Eggplants: Preheat your oven to 375°F (190°C). Slice the eggplants lengthwise into 1/4-inch thick slices. Lay them on a baking sheet, brush both sides with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, flipping halfway through, until the slices are tender and slightly golden. This step helps remove excess moisture and enhances the eggplant’s flavor.
2. Making the Tomato Sauce: While the eggplant is roasting, prepare the tomato sauce. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Simmer the sauce for 20 minutes, allowing the flavors to meld together. Adjust seasoning to taste.
3. Preparing the Vegan Ricotta: Drain and rinse the soaked cashews. In a food processor, combine the cashews, nutritional yeast, almond milk, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. The consistency should resemble traditional ricotta cheese. If the mixture is too thick, add a bit more almond milk.
4. Assembling the Lasagna: In a large baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of roasted eggplant slices over the sauce. Spread a portion of vegan ricotta over the eggplant, followed by a layer of chopped spinach. Sprinkle a handful of vegan mozzarella cheese on top. Repeat the layers, finishing with a layer of eggplant, tomato sauce, and a generous sprinkle of vegan mozzarella.
5. Baking the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly. For a golden-brown top, broil the lasagna for the last 2-3 minutes, keeping a close eye to prevent burning.
6. Serving: Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil leaves and serve warm. This dish pairs beautifully with a simple green salad or garlic bread.
Nutritional Information
Per Serving (Based on 6 servings):
Calories: 350
Total Fat: 20g
Saturated Fat: 5g
Cholesterol: 0mg
Sodium: 450mg
Total Carbohydrates: 35g
Dietary Fiber: 10g
Sugars: 10g
Protein: 10g
The nutritional values are approximate and can vary depending on the specific ingredients and brands used. This lasagna is rich in vitamins and minerals, particularly from the eggplant, spinach, and cashew-based ricotta.
Tips and Tricks
1. Salting the Eggplant: If your eggplants are particularly large or seem bitter, you can salt the slices before roasting. Lay them on a paper towel, sprinkle with salt, and let them sit for 30 minutes. Pat dry with a towel to remove excess moisture and bitterness.
2. Make-Ahead Option: This lasagna can be assembled a day in advance. Simply cover and refrigerate until you’re ready to bake. It’s a great option for meal prep or entertaining guests.
3. Vegan Cheese Options: There are many vegan cheese brands available, and each offers a unique flavor and meltability. Feel free to experiment with different types to find your favorite.
4. Gluten-Free: This recipe is naturally gluten-free, making it an excellent choice for those with gluten sensitivities or celiac disease.
5. Storage: Leftover lasagna can be stored in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover and reheat the entire dish in the oven at 350°F (175°C) until warmed through.
