Vegan Lasagna Recipe

Instructions for Vegan Lasagna

1. 1

   Prepare the Eggplant

   Slice the eggplant into thin rounds, sprinkle with salt, and let them sit for about 30 minutes to remove excess moisture. Rinse and pat dry.

2. 2

   Make the Béchamel

   In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in flour and cook for 1 minute. Gradually whisk in plant-based milk, stirring constantly until the mixture thickens. Add nutmeg, salt, and pepper to taste.

3. 3

   Roast the Eggplant

   Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and roast for about 20 minutes or until golden brown.

4. 4

   Assemble the Lasagna

   In a baking dish, spread a layer of marinara sauce. Place 3 lasagna noodles on top, followed by a layer of roasted eggplant, half of the vegan ricotta, a layer of roasted red peppers, and a layer of béchamel. Repeat the layers, finishing with marinara sauce on top.

5. 5

   Bake the Lasagna

   Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden on top. Let it cool for a few minutes before slicing.

6. 6

   Serve

   Garnish with fresh basil and serve warm.