Eggplant Lasagna

Name: Eggplant Lasagna
Cuisine: Italian
Ingredients: ¼ teaspoon garlic powder; 1 teaspoon dried basil; 3 cups marinara sauce; ¼ teaspoon onion powder; 1 tablespoon mellow white miso paste; ¼ cup nutritional yeast; ¼ cup minced fresh Italian parsley; 1 tablespoon freshly squeezed lemon juice; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 pound firm tofu, well drained and blotted dry; 12 ounces uncooked lasagna noodles; 9 ounces spinach, chard, or other dark greens, thick stems removed; 9 ounces spinach, chard, or other dark greens, thick stems removed; 1 large eggplant, cut into ¼-inch thick slices; 9 ounces spinach, chard, or other dark greens, thick stems removed; 1 cup shredded vegan mozzarella cheese (optional)

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This delicious lasagna makes great company fare. The eggplant is especially flavorful because it is roasted before assembling the lasagna. The spinach added to the flavorful tofu mixture completes the elements needed for a well-balanced one-dish dinner. Use gluten-free lasagna noodles to make this gluten-free.

Ingredients

9 ounces spinach, chard, or other dark greens, thick stems removed
1 large eggplant, cut into ¼-inch thick slices

Europe
Italy
Pasta
Dinner
Vegan
Mediterranean

Method

Preheat the oven to 400°F. Lightly oil two baking sheets or spray them with nonstick cooking spray. Lightly steam the spinach on the stovetop over boiling water or in the microwave, then squeeze dry and coarsely chop. Set aside.
Arrange the eggplant sl