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
- Prepare the recipe step by step as per the video instruction
- 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.
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/