Lasagna Eggplant

Eggplant is an awesome noodle substitute! 

This was our 1st time replacing eggplant for noodles and we didn't notice the difference.

I imagine this lasagna would freeze well even though we didn't have the opportunity to try.  Too good to freeze! 

Had the same mouth feel as noodles with plenty of health benefits. 

​Did you know that eggplant is a fruit?

INGREDIENTS
EGGPLANT

• 2 eggplants, sliced into 1/4-inch slices lengthwise (or 12 lasagna noodles, boiled)
• Sea salt (for sweating)
• 1 Tbsp (15 ml) olive oil

SAUCE + LENTILS

• 1 28-ounce marinara sauce
• 1/2 cup (120 ml) water
• 3/4 cup rinsed and drained red lentils 

Mozzarella or TOFU RICOTTA

• 1 12-ounce (340 g) block extra firm tofu, drained and pressed dry for 10 minutes
• 1 1/2 lemons, juiced (~1/4 cup)
• 3 Tbsp nutritional yeast
• 1/2 cup fresh basil, finely chopped, plus more for serving
• 1 Tbsp dried oregano
• 1/2 tsp each sea salt + black pepper
• 1-2 Tbsp olive oil

​Spinach for in-between the layers. (optional) 

Pairs perfectly with our ...

CLASSIC CAESAR

and

COCONUT BACON

INSTRUCTIONS

1. Preheat oven to 425 degrees F (218 C). Also set out two baking sheets and one large (9x13-inch or similar) baking dish.
2. Generously salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. (If using lasagna noodles, boil, drain and set aside.)
3. Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.
4. Arrange slices on 1-2 baking sheets in an even layer and drizzle with a little olive or grape seed oil. Bake in a 425 degree F oven for 13-15 minutes. Remove from oven and reduce oven heat to 375 degrees F (190 C).
5. While eggplant is baking, add marinara sauce and water to a large saucepan and bring to a low boil over medium heat. Then add rinsed lentils and lower heat to a simmer (low) and cook loosely covered (to prevent splattering), stirring occasionally, for about 15-20 minutes or until lentils are tender.
6. In the meantime, make tofu ricotta or if you have leftover mozzarella,  skip to step 8.  Add all ricotta ingredients to a food processor or blender and pulse to combine, scraping down sides as needed. You want a semi-puréed mixture with bits of basil still intact.
7. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, or lemon juice for brightness. I usually add a bit more of all three.
8. Spread a thin layer of lentil marinara sauce into your baking dish. Then layer on a few pieces of eggplant (see photo).
9. Spoon half of the ricotta filling over the eggplant slices and spread into an even layer. Then top with another layer of marinara sauce. Repeat until you have used up all the ricotta. NOTE: The top layers should be: Marinara, eggplant noodles, marinara.
10. Spread our mozzarella on top & baked at 375 F - 30 minutes, then remove foil and bake for 10-15 minutes more, or until the sauce is bubbly and warm and the top layer is very slightly browned.
11. Let rest for 10-15 minutes. Then slice with a serrated or very sharp knife.

inspired by Minimalist Baker 

www.organicfacts.net/health-benefits/vegetable/health-benefits-of-eggplant.html