Roasted Eggplant Lasagna Recipe
Spring mix, red onion, tomatoes, cucumber, goat cheese, white eggplant, marinara, vegan ricotta, vegan mozzarella, Italian herbs and spices, served with asparagus
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Ingredients
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Lasagna Ingredients
Salad Ingredients
Asparagus Ingredients
Method
Preparing the Eggplant
- 1
Roasting the Eggplant
Preheat the oven to 400°F (200°C). Slice the white eggplant into 1/4 inch thick slices. Place the slices on a baking sheet lined with parchment paper and brush lightly with olive oil. Season with salt and pepper. Roast in the oven for 25-30 minutes, flipping halfway through, until tender and golden brown.
Preparing the Lasagna
- 2
Layering the Lasagna
In a 9x13 inch baking dish, spread 1 cup of marinara sauce on the bottom. Layer half of the roasted eggplant slices over the sauce, followed by half of the vegan ricotta, half of the vegan mozzarella, and a sprinkle of Italian herbs and spices. Repeat the layers with the remaining ingredients, finishing with a layer of marinara sauce and the rest of the vegan mozzarella on top.
- 3
Baking the Lasagna
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden.
Preparing the Salad
- 4
Making the Salad
While the lasagna is baking, prepare the salad. Thinly slice the red onion, chop the tomatoes and cucumber. In a large bowl, combine the spring mix, red onion, tomatoes, cucumber, and crumbled goat cheese. Toss gently to combine.
Cooking the Asparagus
- 5
Serving
- 6
Final Assembly
Once the lasagna is done, allow it to cool for 10 minutes before slicing. Serve each slice with a side of the salad and sautéed asparagus.
