Eggplant Parmigiana Lasagna
 
Prep time
Bake time
Total time
 
Serves: 15 servings
Ingredients
  • 2 jars of your favorite store bought tomato sauce Or 48 ounces of homemade sauce
  • 1 -15 ounce can fire roasted tomatoes
  • ½ Package Lasagna noodles
  • For the Breaded Eggplant
  • Eggplant Medium 2
  • All Purpose Flour 1¼ cup
  • Salt 2 teaspoons
  • Pepper 1 teaspoon
  • garlic Powder 2 teaspoons
  • Onion Powder 2 teaspoons
  • Coconut Oil *if you are doing the fried variety! 1½ cups
  • Follow Your Heart Vegan Egg ½ cup
  • Water approx 1 - 1½ cups
  • For the Tofu Ricotta
  • 1 Package Firm Tofu drained
  • Fresh Parsley 4 Tablespoons
  • Garlic Powder 1 teaspoon
  • Onion Powder 1 teaspoon
  • Oregano 1½ teaspoons
  • Nutmeg *optional ⅛ teaspoon
  • Red Pepper Flakes *optional 2 teaspoons
  • Salt 1 teaspoon
  • Pepper ½ teaspoon
  • Nutritional Yeast ¼ cup
  • ½ Package Violife Mozzarella Shreds
  • Apple Cider Vinegar or Lemon Juice 2 teaspoons
  • For the Bolognaise Sauce
  • Onion ¾ cup
  • Garlic 5 cloves
  • Bell Peppers ¾ cup
  • Mushrooms ½ cup
  • Beef less Crumbles 3 cups
  • Field Roast Sausages 2 links chopped fine
  • Oregano 2 teaspoons
  • Fresh Basil 6 Tablespoons
  • Remaining ½ Package Violife Mozzarella Shreds for the topping!
  • More oregano for the top before baking approx 2 teaspoons
Instructions
  1. Prepare the recipe step by step as per the video instruction
  2. Bake in a preheated 375°F oven for 45 minutes until it is bubbling and cheese is melted
Notes
Lasagna can be stored for up to 1 week in the refrigerate, wrap to avoid drying out.

Reheat in a low oven covered to prevent drying out.

Or Microwave if you so choose.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/eggplant-parmigiana-lasagna/