Vegan Eggplant Lasagna

This recipe is great for when you have a bunch of leftover veggies in the fridge and a busy week ahead!

Ingredients

• 3 cups of chopped Veggies (mushroom, kale, etc.)

• 2 cups of chopped Eggplant

• 1tbsp of Olive Oil

• Half of a medium Onion chopped

• 2 cloves of Garlic

• 1 cup of Vegan Ricotta Cheese

• 1 Flax Egg

• 1 1/2 cup of Vegan Cheese

• 1 pack of Lasagna Noodles

• 2 cup of Tomato Sauce

• 3 cups of Vegan Cheese

• 1 tsp. of Italian seasoning

• A pinch of cracked Pepper

• A pinch of Sea Salt

Oven Version

First, put the olive oil in a pan on medium-high heat. Once heated, sautée the onions for about a minute then add the garlic then sautée again for about 2 minutes. Now add the veggies and the eggplant and cook for about 3 minutes. Remove from heat and stir in 2 cup of tomato sauce and Italian seasoning. Add in pepper and salt to taste then set aside.

In a medium-sized bowl, mix the flax egg and the vegan ricotta cheese together. Add 1 cup of the vegan cheese to this mixture and mix then set aside.

Now coat the bottom of the glass pan with a layer of the veggie sauce. Then take 3 lasagna noodles and break them apart if needed to fit in the pan. Put another layer of veggie sauce and a layer of vegan ricotta cheese and then a layer of 3 more lasagna noodles. Repeat this 2 more times. For the final layer, put another layer of the veggie sauce then sprinkle the rest of the vegan cheese at the top.

Cover the top of the pan with foil and place in a preheated oven at 375'C for 20 mins. After take the foil off and place back in the oven for another 15-25 minutes. Make sure to check at the sides of the pan periodically to ensure there is no burning.

Crockpot Version

First, put the olive oil in a pan on medium-high heat. Once heated, sautée the onions for about a minute then add the garlic then sautée again for about 2 minutes. Now add the veggies and the eggplant and cook for about 3 minutes. Remove from heat and stir in 1 cup of tomato sauce and Italian seasoning. Add in pepper and salt to taste then set aside.

In a medium-sized bowl, mix the flax egg and the vegan ricotta cheese together. Add 1 cup of the vegan cheese to this mixture and mix then set aside.

Take your Crock-pot insert and coat the bottom of it with a layer of the veggie sauce. Then take 3 lasagna noodles and break them apart to fit in the crock-pot. Put another layer of veggie sauce and a layer of vegan ricotta cheese and then a layer of 3 more lasagna noodles. Repeat this 2 more times. For the final layer, put another layer of the veggie sauce then sprinkle the rest of the vegan cheese at the top. You should have five layers in total. Set your crock-pot for 4-hours on the LOW setting. Make sure to check on it every half hour after the 3-hour mark to ensure it does not burn at the bottom.

You can substitute the vegan cheese for regular cheese and the flax egg for a regular egg.

Let us know what you think!

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