Name: Eggplant Lasagna
Yield: 5
Ingredients: 2 medium eggplant, cut lengthwise into 1/4 inch slices; 2 tablespoons lemon zest; 3 medium tomatoes, cut into 1/4 inch slices; 1 large red or green bell pepper, cut into 1 inch strips; 1 tablespoon balsamic vinegar; 1 large onion, thinly sliced; 4 cloves garlic, chopped; 8 ounces button mushrooms, sliced; 1 container (14 oz.) soft tofu; 1/2 cup no-salt-added vegetable stock plus extra for sauteing; 2 tablespoons nutritional yeast; 2 tablespoons non-dairy Parmesan cheese, divided, optional; 1 tablespoon no-salt seasoning blend - Italian, Sicilian, Tuscan or Herbs de Provence; 10 large fresh basil leaves, torn into pieces; 1/2 cup non-dairy mozzarella; 2-3 cups no-salt-added or low sodium marinara sauce

Serves

Ingredients

2 medium eggplant, cut lengthwise into 1/4 inch slices

2 tablespoons lemon zest

3 medium tomatoes, cut into 1/4 inch slices

1 large red or green bell pepper, cut into 1 inch strips

1 tablespoon balsamic vinegar

1 large onion, thinly sliced

4 cloves garlic, chopped

8 ounces button mushrooms, sliced

1 container (14 oz.) soft tofu

1/2 cup no-salt-added vegetable stock plus extra for sauteing

2 tablespoons nutritional yeast

2 tablespoons non-dairy Parmesan cheese, divided, optional

1 tablespoon no-salt seasoning blend - Italian, Sicilian, Tuscan or Herbs de Provence

10 large fresh basil leaves, torn into pieces

1/2 cup non-dairy mozzarella

2-3 cups no-salt-added or low sodium marinara sauce

Instructions

Preheat oven to 375 degrees F.

Place eggplant slices on a lightly-oiled baking sheet. Sprinkle with lemon zest and bake until soft and starting to dry out, about 20 minutes.

Place tomatoes, and peppers on a second lightly-oiled baking sheet. Sprinkle with balsamic vinegar. Bake until peppers are soft and tomatoes shrink a little, about 20 minutes.

Set aside eggplant, tomatoes and peppers. Keep oven on for baking assembled dish.

Sauté onions and garlic in vegetable stock until translucent and starting to caramelize, adding more stock as needed. Add mushrooms and cook until mushrooms are tender, about 5 minutes.
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In a large bowl, combine tofu, ½ cup vegetable stock, nutritional yeast, 1 tablespoon of the non-dairy Parmesan and the seasoning blend and mash together with a potato masher. Add mushroom mixture and mix well. Chop the strips of roasted bell peppers into 1” pieces and stir in.

Cover the bottom of a baking pan with some marinara sauce. Layer eggplant, half of the tofu filling, tomato slices, basil leaves, sauce and 1/2 of the non-dairy mozzarella. Repeat ending with non-dairy mozzarella and top with remaining non-dairy Parmesan.

Bake for 20-25 minutes. Remove from oven and let stand for 15 minutes.

Nutrition Facts

Calories 344, Protein 22 g, Carbohydrates 33 g, Total Fat 15.5 g, Saturated Fat 2.6 g, Cholesterol 6.9 mg, Sodium 280 mg, Fiber 12.1 g, Beta-Carotene 882 ug, Vitamin C 49 mg, Calcium 434 mg, Iron 3.6 mg, Folate 95 ug, Magnesium 81 mg, Zinc 2.9 mg, Selenium 18.8 ug

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Eggplant Lasagna