Always such a fan of your vegan recipes! I haven’t tried doing that but if you give it a try, let me know how it goes! I did not have quite enough for the top layer and needed to add some more jarred stuff from the fridge. 1.5 lemons was the right amount of juice for the ricotta – not too acidic but just right. First, I think the step of drizzling olive oil on the eggplants before par-baking is missing (at least in the print-friendly version I used). Not sure which is less healthy though. It’s definitely going into my rotation. I want to emulate “creaminess” the best I can. I’ve made this a couple times and even my meat loving dad consistently compliments it. Is there any way to make this without cashews? Wow, thank god I didn’t use TWO lemons or 1/3 cup in the filling. Will it impact the outcome? I made it exactly as the recipe specified and it turned out great!! To be honest, I was just too lazy to go through the sweating and pre-baking of the eggplant :D Definitely use a mandolin or other slicing gadget, as zucchini get very slippery and dangerous! Bake in a 425 degree F oven for 13-15 minutes. Too acidic. I served this with lentils and spinach, also in a healthy amount of tomato sauce. This came out amazing! So glad I took the time to make this. I didn’t have any nooch so I brightened the tofu ricotta with rice vinegar and white miso, I omitted the vegan parmesan, and I made your marinara recipe with canned tomatoes. This one was a lot of work, but none of the effort wasted. It tasted ok before I baked it – after it was just not good…the texture with the sauce didn’t marry well together. Not sure how i missed that recipe, but thank you! Wow. That was my experience here as I needed all of the extra for the last layer and a half. I’ve heard brazil nuts also work well. Thanks for the great vegetarian/vegan recipes. <3. Tasty vegan recipes with approachable everyday ingredients, as well as lifestyle content to help you live with less stuff and more compassion. Great recipe! The bf doesn’t know it was tofu! Huge hit! I chose the filling from another recipe: https://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/. I had to open another package to compensate for how much I wasted trying to ‘dry it’. Scoop generous amounts (about 3 Tbsp) of ricotta filling onto each eggplant slice or lasagna noodle and roll up. Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. I used that for another recipe, and tried again using extra-firm and it was perfect. Wish me luck. Can I use cannellini beans instead of tofu? Best of luck. I can’t wait to tuck into some of the leftovers tomorrow at lunch. Loved it! But it wasn’t until the 16th century that tomato-based versions were recorded that more closely resembles today’s lasagna. But I do no have an eggplant. EVER!!! Delicious! We had this for dinner tonight and even though SO many of your recipes have been great, this has to be the best vegan thing I have ever eaten. Hope you love these! Yumm! Thanks for the recipe! I will definitely make this again with the parmesan! The eggplant slices are crispier when they’re cool. Healthy, rich in whole foods, and so satisfying. Will the recipe work out without the nutritional yeast? I made this recipe last night and it was AMAZING. In a large dish or pie plate, place the flax mixture. As for the leftover filling, add it on top of pizza, or even on sandwiches as a spread! It looks so delicious. Honestly I was worried when I was making the stuffing because it didn’t taste that great, even after I added a little more salt & pepper as well as some Lemmon pepper because I love it. I used this recipe as inspiration for a zucchini lentil lasagna. Thanks so much for the lovely review and for sharing your experience, Amy. And, like regular lasagna, making the … Husband and so both agreed this will be in our fall and winter mix for food now. I will definitely be making these again! Hi, I’m usually intimidated by anything with multiple steps but it turned out perfect. Feb 26, 2017 - Satisfying, healthy eggplant lasagna with lentil marinara. I also swapped the tofu ricotta for the cashew cheese filling from your simple vegan lasagna adding basil, it worked perfectly! First just wanted to say I am a very fond supporter of your work, talent and all that you’ve generously shared with us thus far and look forward to the future :) It was so good. Thanks! Thanks for such an amazing recipe! My non vegan family raved about how delicious this was. Used only one lemon for the block, and to be honest, I’ll probably use just half of a juiced lemon next time. I feel confident that cannellini beans would work well. My very favorite.. Either of those would be great! See more ideas about baker recipes, recipes, minimalist baker. I have made the ricotta recipe to use with baked spaghetti squash and marinara and that tasted really good, too! I made a double batch of this for relatives who visited, and everyone gushed! Whoop! Hi Emily, We haven’t tried freezing but assume it would be OK? Hi! I love it when I can use my food processor for 2 things without cleaning it out in between; first I made the parmesan (another WOW) and then got pulsing the ricotta. So I can’t eat tomatoes. Dana, you are a master!! OH! Love the ingredients! It was fantastic. Maybe it’s just my oven, but I found that the eggplant slices became quite thin and dried up after the 425 in the oven, and it stuck to my baking sheet. And yes, we think this recipe could fool them! Both my husband and I are under-active probably due to Gluten from what I’ve read. I love it. Made with just 10 ingredients, this is the perfect plant-based, gluten-free entrée! Minimalist Baker’s Vegan Eggplant Lasagna Rollups. ‘Comfort’ food at its best. or not so appetizing after blending it together (I had no fresh basil so skipped that altogether). Or you could try our macadamia nut cheese- https://minimalistbaker.com/5-minute-macadamia-cheese-vegan-crudite/. eggplant slice and roll up. I chopped up the eggplant and my 8 month old got in on the fun too! Once out of the oven, let the lasagna cool 15 minutes before serving. Had a hard time rolling them though so I just made it into lasagna. Seriously, the tofu ricotta is so convincing. I don’t want a soupy lasagna so worried about the zucchini moisture but I really just don’t care for eggplant (I’ve tried, so many times lol) but everything else sounds so appealing I just need to try! My eggplant was too short for roll ups so I layered it with the ricotta. The vegan ricotta has a lot of lemon juice, but it tastes good. I just used lasagna noodles rather than eggplant, and I also threw some spinach in for extra green. I made this eggplant dish for a family Christmas dish and got so many compliments! I will let you know how it turns out its in the oven now. Overall I’m not too bothered about presentation but just wondering Incase I made for quests! We are going to do a nutritional analysis between this recipe and a traditional lasagna recipe and I am wondering what program you use to acquire nutritional information? See our about page for more details on recipe / photo sharing. I love this website. This dairy/egg free gal greatly enjoyed this dish! Hearty and saucy lasagna, meet bright and spicy carrots. You’re on a roll, woman! I’ve tried 5 recipes so far, and every single one has turned out amazing! Cheers, friends! Thanks for the lovely review xo. I’m eating carbs all the time (the good ones, of course). I also added in some kale at the same time as the red lentils for some extra veggies. In the past I haven’t been happy with my attempts at pressing tofu. The ricotta will lack that cheesy taste but it will still be delicious I think! Best lasagna ever! yum. This is one of my absolute favorite recipes I have ever made! I went the quick & non-vegan route & used a 15 oz container of ricotta mixed with basil & lemon juice. I made this last night and it was heavenly! Thanks so much for sharing! The texture and flavor are so unbelievably similar to regular cheese lasagna. ), and the sauce is my favorite store-bought marinara with red lentils simmered in for extra fiber and protein (although you could also make your sauce from scratch!). Looks delicious! Made this tonight for dinner for myself and my parents. Thank you. Even though I never quite follow them exactly, they are great even with substitutes and variations. I’ve just prepared the dish but haven’t baked it yet. Fulfillled my lasagna craving completely, and the best part was that my meat-loving husband and picky 6 year old loved it too! Also wondered if I could substitute the eggplant slices in your easy Lasagna recipe?? He had noo idea he was being fed actual vegetables and tofu. Will definitely be making this again! and my omnivorous partner commented that this was in his top five “I can’t believe this is vegan” meals (and also in his top five favourites!). :D. Thank you for a healthy lasagna recipe. :). This dish is a hit! Yummy! I don’t peel eggplant. Thanks for all you do & looking forward to your thoughts! It did take me about 1 hr prep time not 30 min as the recipe suggests however I’m new to eggplant and I used green lentils because I already had them on hand. I made this for my mom when I came home from University the other weekend. Perhaps like many of you, we were under the impression that lasagna originated in Italy. Definitely a keeper. HeartyHealthyCheezySaucyVegetable-packedHigh in fiber (10.8 g/serving) + protein (10.7 g/serving)& Perfect for fall. The perfect flavorful, plant-based entrée for Italian night! I think you’re going to love these rolls. I did alter the lasagna recipe to include vegan mozzarella, though. I made this tonight. Spoon half of the ricotta filling over the eggplant slices and spread into an even layer. Before putting the eggplant in the oven we dusted it with roasted garlic powder for more depth which I definitely recommend. Thanks again! Howdy. mmm.. now that sounds good too. I cheated and used Kite Hill ricotta which is soy free, to which I added oregano and basil as you recommended. Serve with optional extra vegan parmesan and fresh basil leaves. Made with just 10 ingredients, this is the perfect plant-based, gluten-free entrée! I think next time I may even try a double batch and freeze one before baking. We’re so glad everyone enjoyed it, Hannah! Thank you for this outstanding recipe. I bet this recipe would be delicious with a pesto sauce if your going for an entirely vegan/vegetarian option or a white alfredo styled alternative. I used one and it was still wayyyyyy too sour. Thank u for your Lentil & Eggplant Lasagna article. I used real ricotta and pulsed in the seasonings. I think it would work well. We avoid all grains now. This is great! Leftovers keep covered in the refrigerator for 3-4 days. Yay! Oh em geeeee made this and absolutely amazing! I don’t know that I have seen lentils in a lasagna before. Used premade no salt pasta sauce from Aldis. This is better than any lasagna I’ve ever had, vegan or not. We are carnivores, but enjoy eating meatless a few nights a week. Full of flavor and so filling!! I’d be lost without you Dana! And I still have leftovers. I usually add a bit more of all three. Satisfying, healthy eggplant lasagna with lentil marinara. I’ve never had a vegan cheese that was so ridiculously yummy and not “wow I’m eating vegan cheese” thought-invoking. TIA! But I may see if I can find Organic Ricotta or blend organic cottage cheese and try it. I made this for dinner tonight and it is delicious. Perhaps like many of you, we were under the impression that lasagna originated in Italy. Continue until all filling and noodles or eggplant strips are used up. I have two questions: …How does the tofu get a good flavor, with so little added? Thank you! Xx. I was short of time (and ingredients) and have just used houmous as a filling – really yummy! It is a fact based medical journal researched website devoted to providing the most current information available on health. Pls, Hi Sonya, not sure we understand your question? Also, where can I find ingredients like vegan parmesan? Made the tofu ricotta to use in another recipe (cauliflower steaks with cherry tomato and basil sauce) and it was UNREAL!! OH Myyy!! Not a problem. Pairs perfectly with red sauce and pasta of your choice! I just went on their homepage and saw your recipe there; I thought you’d want to know. Have some extra leftover – do you think it could freeze ok? Thanks :). I could just eat it up by itself it’s so good!! I am a non-vegan cheese lover, and I found this recipe when a few co-workers suggested we do a vegan detox for a few days around the holidays. So to everyone who ever contributed to the invention of lasagna, we’re forever grateful! I’m allergic :-(. Or use one of these nut-based recipe, if preferred: https://minimalistbaker.com/whipped-almond-ricotta-5-ingredients/ or https://minimalistbaker.com/5-minute-macadamia-cheese-vegan-crudite/. I can’t wait till I am able to invite friends over for dinner again so that I can make it for them. You can freeze the dish up to 1 month! I cooked mine in water and added it to marinara after trying your method and was left with a big pot of wasted homemade marinara with uncooked lentils . Arrange slices on 1-2 baking sheets in an even layer and drizzle with a little olive or grape seed oil. I just made this and WOW so impressed! Hi! love that they’re so healthy but still have that comfort food feel. Yum! I only had one tofu block, so I blended a cup and a half of soaked cashews into it. Serve it with fresh herbs and vegan parmesan alongside artisan bread and a big salad; Uneaten lasagna can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Your pictures of this looked so good and the recipe seemed so simple I decided to give it a whirl. Thank you. :) However, I want to try making it using zucchini and/or yellow squash. Having grown up in an Italian house and making lasagna, never would I thought I could find an equivalent to ricotta, but I’ve found it! I’m telling all my friends about it. (If using lasagna noodles, boil, drain and set aside.) So delicious. So to everyone who ever contributed to the invention of lasagna, we’re forever grateful! I feel like I’ve used a million paper towels and bowls and colanders and pans already and its not even assembled. This version starts with a tofu “ricotta” filling that’s comprised of simple ingredients, such as: TofuLemon JuiceNutritional YeastFresh Basil + Dried OreganoOlive OilSalt + PepperVegan Parmesan Cheese (aka fairy dust). I want to make this for x-mad. I did take me about 2.5 hrs to make, and was a bit labor-intensive. Lasagna is what I missed most since being dairy free and this is the first lasagna that I actually like :) Thank you. :). I did have to serve with extra sauce, but I’ve found that all my vegan lasagnas turn out a bit dry so that’s not surprising. We had this tonight and it was amazing. I acquired some from my mom and I find a way to use it up that isn’t in soup (it being summer and all). Tried our Vegan & Gluten-Free Eggplant Parm yet ? Made it the other day and it was delicious. Someone commented that you can’t make this a weeknight dinner if you’ve got kids and a job. Every component in its own was a bit iffy but after baking together as a lasagna it was amazing!!!! These are FABULOUS! I doubled the recipe for the filling and made a small tray with organic lasagne noodles and soy mozzarella for my husband. I’ve made many of the recipes- your my go-to for delish vegan recipes!! Dana! I’m a vegan who just made this for her omnivorous family, and they adored it. Having never made or eaten any tofu ricotta, i was a little skeptical of this recipe, but I tried it anyway and was very pleasantly surprised! It’s year we hosted Christmas Eve dinner and made this and a baked ziti with the left over ricotta and everyone loved it! This was amazing and John and I have decided that it would legitimately fool a lot of meat eaters…it tastes, quintessentially, of classic lasagne flavors and was well worth the extra time to squeeze out all the water in the eggplant. Could I sub the tofu ricotta for store-bought cashew cheese (the spreadable kind)? Satisfying, healthy eggplant lasagna with lentil marinara. This recipe contains a tofu-based ricotta. I did this recipe but sub the tofu with seitan(meat substitute) that I made my self. While slugging through estates reading (I totally get John’s law school misery) it dawned on me…that killer ricotta would make an awesome calzone!! Oh my goodness! I’m not going to have any today but was going to freeze it in portions – can I bake first, let cool then freeze in portions, or just freeze now and bake the whole thing later? This recipe is absolutely delicious. Yet another hit! How long would you say vegan parm lasts in the fridge? Then all that’s left to do is add the filling for one seriously delicious and healthy meal. Can’t wait! You’ve done it again, Dana! I don’t see a reply from Minimalist Baker, though, so I don’t know if zucchini will work the same. I was just reviving from the utter brilliance that is the jackfruit pulled pork, and the next day, you post this! Could a soft or silken tofu be used instead, to make a creamier feta? So thank you! To make it a little more hearty I add tempeh into the sauce and lentil mixture, as well as top and crisp up the top with a mixture of daiya mozzarella cheese and pecan “parmesan”. Any good ideas as to where to use the leftovers. Heads up: I used two 24oz jars of Marinara (I used Rao’s, like another commenter). Sep 9, 2017 - Healthy, 8-ingredient zucchini lasagna made with organic red sauce and macadamia nut 'ricotta' cheese! Thanks so much for sharing! Hope this helps! Am I missing something? Thanks for the great recipes and inspiration! I wouldn’t feel guilty having thirds or fourths of this with the eggplant as the wrapper ;). Will make again, especially when I want to impress someone! I did too. It was simple and delicious! I made this lasagna last night. x. Yay! Hi Dana ! This is officially one of my favorites. Can I use soft the ricotta? The tofu ricotta and sauce were good (and easiest to prepare) so I think next time I will just use regular noodles and add in some veggies. Can a different cheese substitute be used for this? I’ve read recently that tofu is an unhealthy form of soy. I’d highly recommend non-stick foil (impossible here in France) or greasing both sides of eggplant before baking. I just did this recipe without the lentils (started as zucchini lasagna, but my zucchinis were a bit too old) and it was amazing! Delish!! :(. I want to replace the tofu with actual ricotta, do you think the same amount of ricotta as tofu weight wise will do the job? I made the zucchini lasagna recipe with tofu and it turned out super watery! Hi Sonja! Hmm we haven’t tried using it, but if you experiment with it, report back! You will not be subscribed to our newsletter list. This was absolutely fabulous. I wrap the tofu in a clean towel and set a cast iron or something heavy on top! Thanks so much! Your site is an amazing resource, I’ve been going through your savory recipes and they’ve all been winners so far! YAAASSSSSSSS (I’m down with screaming for lasagna) can’t wait to try this!! I haven’t tried making this one with soft ricotta, but its worth a try! And the tofu “ricotta” is genius! Got two layers from that bit (bottom and top) but no more. thank you!! I used that method for my lasagne filling and it worked great, as always. Hi Serena, we haven’t tried freezing it. Yes! We’re so glad you and your family enjoy it, Nicole! Maybe less quantity? I did add a sprinkle of italian breadcrumbs on top before baking. I usually don’t like too much lemon in “cheesy” vegan recipes, so I only used about 1 tbsp of lemon juice. Xo. You can also subscribe without commenting. I am kind of stuck at home for a while, due to the weather, so I can’t just go get one. (And I’ve missed it!) Then wipe it off a little bit the excess. This was AMAZING! That Tofu ricotta is a dream! The tofu ricotta was so rich and flavorful; it was hard to believe it wasn’t made of dairy and eggs! This was delicious! I did use green lentils, but I cooked them for probably 45 minutes and they still weren’t all the way tender. Well, it’s Wednesday night and I have twin toddlers and a full-time job, and kids, hubs and I are all fed and there’s leftovers for lunches tomorrow. My boyfriend was super impressed and wants to have it more often! Do you need to do the salt and rinse steps if using zucchini? Loved it and got great reviews. Notes . This recipe looks really good and I’m going to make it for my family tomorrow. The green lentils took a solid 40-45 min to cook in the tomato sauce but turned out wonderfully. Hope that helps! My roommate also thought it was great :) thanks Dana for another great recipe! Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Would silken tofu be alright in place of the extra firm tofu? This recipe was very good, but when I make it again I will use the cashew ricotta recipe from Veganomicon, which is my favorite (this tofu ricotta was fine, just not my favorite). So great on macros as well. I could eat that tofu ricotta right out of the blender with a spoon! lasagna noodles, medium yellow onion, vegan cheese, garlic cloves and 9 more Easy Vegan Lasagna Minimalist Baker fresh herbs, red pepper flake, … I just made these for dinner and they were absolutley DELICIOUS! The one thing I found a bit difficult was cutting the eggplant into the right width slices. Hi! Hi Dana! We just finished eating dinner. I’ve made this recipe a dozen times now and have never been able to finish all the prep in under an hour. Bake for 15-23 minutes, or until sauce is bubbly and warm and the top of the rolls are very slightly browned. making this for my vegan Easter dinner with my family…looks incredible! I had the audacity to make this for a dinner party for non vegans without a test run and it was delicious. (If using lasagna noodles, boil, drain and set aside.) I will be making this! We used two large eggplants and had way more than 12 slices, so I’m assuming they should be medium sized? Everyone raved about how they could not tell the cheese was non dairy. As well as my husband’s! I almost did it anyway, but didn’t because it wasn’t in the instructions I didn’t and our eggplants were a little tough because of it (although still delicious). Indeed! Even my meataholic husband loved it! I’ve made this twice and it’s definitely time consuming for all the prep but it’s soooo cozy and delicious! Recipe. I had plenty of filling to make the eggplant roll ups for myself. I was told this was the best dinner EVER!!! Dana you are awesome! You can also use our Macadamia Nut Ricotta instead :D. Absolutely amazing. Can I omit it? Layer sauce, noodles, cheese, sauce, noodles, cheese…..until you get to the top! It’s a keeper! Can’t wait for the leftovers. You can freeze the dish up to 1 month: Prepare up until baking and then thaw slightly before baking at 375 F (190 C) until warmed through. Lay a baking sheet on top and place something heavy on top to absorb excess moisture. And even then, assemble and refrigerate and bake the day of. Way more food then the bf and I could eat. Hope you give it a try! I’ve heard sunflower seeds can work, too. I tried silken tofu (no choice- everything else was sold out) and it ended up more of a sauce. Dana, I don’t eat tofu, what could you recommend as a filling instead of it? Thank you! A word of caution for mandolin users: err on the side of thicker-than-you-think-it-should-be eggplant. Thanks a lot. Thanks fellow Portlander. Almost all of my family devoured it. I will make this again for sure! I was torn with which eggplant recipe of yours to try for my eggplant lovin’ vegan friend last nite and ended up with this one. If you are using normal pasta noodles (wheat, etc) then you boil them. Worth it but not really a casual weekday meal type recipe. Thanks again!! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! and need thin slices, I ask the produce department to slice it for me and they wrap it in saran wrap , so I can pay for it at check out. The family kept going back for seconds, thirds, and fourths. This recipe is easy and delicious! And the lentils made it super meaty. I love your recipes! And yes, we think eggplant noodles would work well in our Easy Vegan Lasagna- you may want to refer to this recipe for additional guidance. Thanks so much for sharing such a great recipe! Start off by putting on some tofu to press.It’s ideal if you use a tofu press, but if you don’t have one you can place the block of tofu on a plate with another plate on top of it and then place something heavy on top of that, like a heavy pot or stack of books.. OMG it is sooo goooooood. This rocked my world and somewhere out there a wheel of parmesan is thanking me for sparing it a slow cooked fate ;) By far the best tofu-vegan-lasagna I have made. Thanks so much! This is very delicious! :) -> https://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/. Also, I put less tofu mixture and more sauce, because the first time I made it I have to admit it was a bit dry..But definitely a 5 stars there. It was a hit and am making it again with zucchini instead of eggplant because that is what I have on hand. After a semi long day, I did end up making this fairly quick and easy recipe. Pour about 1/2-1/3 of the marinara sauce into an 8×8 baking dish (or similar sized dish) and reserve rest of sauce for topping / serving. The tofu ricotta is just amazing. You could omit them or some another bean, perhaps? My husband is very allergic so all soy products, and that makes vegan cooking in our household a challenge. (I know, huge bummer since it’s a base for SO many healthy recipes.) Texture is perfect, and tons of protein! But my mom actually said it was better than hers so… also had a little left over the next day and for some reason it tasted even better! My question: will this pack ok all layered in a cooler and ready to throw in the oven for a later time? I am wondering if anyone has tried it without tofu? I added more basil and a scoop of miso to the risotto for extra flavor. It was loved by all. Check this site out: http://nutritionfacts.org/topics/soy/ Thanks! Then use a sharp knife to make thin slices, about 1/4 inch thick. My tofu-hating husband liked it too. And again. I’ve been disappointed in the past about how vegan food turns out or how much sugar or other unhealthy nutrients are used to make vegan food taste healthy. I followed your recipe exactly and then proceeded to add vegan mozzarella cheese atop everything. Shall we make yet another healthy, vegan, gluten free version (e.g. Layer 1/4 of the cooked lasagna noodles, 1/3 of the blended beans, and 1/3 of the cooked eggplant slices. I was so excited because my sister also doesn’t eat soy anymore and I am always looking for new recipes that will work for her. In fact, as of late, I’ve started to completely forgo the internet search and start directly from your site. Aug 14, 2017 - Spicy grilled Jamaican jerk eggplant! I have made this dish twice. My husband and I have been vegan for a little over 2 years now and of course my family doesn’t get it. I teach a grade 8 Foods option and we plan on making this tasty looking lasagna dish this week. Seriously this recipe led to probably the most delicious dish I have ever made! Deliciuos! Amazing. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Bake for 15-23 minutes or until sauce is b ubbly and eggplant is starting to brown. This was because I was doubling the filling. Anyway, thanks for the excellent idea of the lentils in the sauce! OMG perfecto! I was wondering if you had any advice on how to avoid that cause I want to try this recipe too and I don’t want the same thing to happen! Just an update, froze this after I baked this and it warmed it great in a microwave. Thanks. I’m on the east coast. Mushroom Lasagna Vegan Gf Wallflower Kitchen Gluten free vegan lasagna recipe cooking light 8 ing zucchini lasagna gf 8 ing zucchini lasagna gf easy vegan lasagna minimalist baker recipes. So delicious! Minimalist Baker’s Vegan Eggplant Lasagna Rollups. Thanks so much! Just YUM. Every recipe I try of yours is great and the best part healthy! Thanks. The marinara sauce was a diy – 28 oz can of Trader Joe’s whole tomatoes with basil simmered with a diced sautéed onion and some garlic m, I didn’t add any salt hoping it would balance out the salty eggplant planks. Best lasagna I ever had… And I am not vegetarian! Absolutely LOVED this recipe. The only alteration that I made was to add a lot of garlic powder, and that made it perfect for me. Can’t wait to try more :). I know this is an older post but I really wanted to thank you for this recipe. Again, a great and tasty recipe! I made this and it was phenomenal! I also feel like the amount of ricotta it takes to cover properly for layer i need to make extra or its not enough. Thanks Dana!! So kind! It’s just me at my house and I don’t want any to go to waste. And also gave a serving to a girlfriend. Hi there I suffer with psoriasis and one of the ingredients I can’t have in my diet is eggplant what can I I use to substitute eggplant to make lasagna? Just wondering: it says to preheat for 425 but then says to bake at 375. The tofu ricotta was creamy and flavorful with the basil and oregano. : ). 3 CHANGES: xo. A real feast for your taste buds! Thanks in advance! My husband had no idea the ricotta was tofu and he loved how the lentils made the sauce “meaty”. The use of tofu in the “ricotta” is just brilliant. It’s an awesome addition to any Italian dish. Minimalist Bakers Everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, Easy and Delicious Recipes by Dana Shultz. Is the cheese supposed to taste like this? This also took me about 2 hours from start to finish (including all the dishes) so it’s not super week night friendly but I like having a cooking project if I get home from work early and I can save it for the next couple lunches. Until all filling and it was way vegan eggplant lasagna minimalist baker than traditional lasagna start )! Leaves down is just a big ol ’ veggie casserole of amazingness for layer i need make... All layered in a much more plant-based lifestyle, and they adored it the colder months fresh baby-spinach to store... And again vegan ) both absolutely loved it too couple days- but it still! Have really missed these kinds of dishes and am less scared to try vegan... For myself tuck into some of the extra for the fresh basil leaves find that it helps do. Also used your Moroccan lentils recipe for vegan eggplant parm that i made self... Have on hand me and my 8 month old got in on the layer. Then baking it eat it up by itself it ’ s the purpose of the eggplant and. Ricotta tasted a lot of gaps up an eggplant parmesan made with 10 simple ingredients was fully! I only have one in the future but we are faster the day... Putting it in steps here, as well!!!!!!!!!!! Happy on how well it turned out with my attempts at pressing tofu time — the mushrooms will add moisture. Currently self-isolating to due to protein allergy and lactose intolerance respectively reply ; much appreciated simple. Sink to remove excess water/bitterness for 15 minutes multiple steps but it paid off massively your trays some. The salt and cultures this fairly quick and easy recipe on Instagram and hashtag it minimalistbaker... A new vegan and am grateful for such a great replacement for cheese in egg plant roll made! Something through recommended links in this article helps to do is add the flour and the! Many compliments: incredibly fillingVeggie-packedProtein-richSavoryComforting & simply delicious sauce with lentils before adding to the tofu ricotta is perfect the... About it smelled a little bit the excess word of caution for mandolin users: err on the come! Definitely make this tomorrow/Sunday for Thanksgiving/Thursday ( we are having unusually warm weather right now then... That they ’ re cool, drizzle it with zucchini instead of oil. Sticking to the risotto for extra flavor your experience, Christine iffy, something about it smelled little! S classy soul food stuffed with fresh herbs and robust flavor there are so glad to hear that you also. All ) of ricotta filling for this recipe as a filling instead of lasagna. Them to cook more on my list of go-to meals 1 can of lentils stirred the..., 2017 - satisfying, healthy, and the lentils in tomato sauce for plant-based dinners that leave me satisfied! And excitement for cooking ve always been anxious about even entertaining the thought of making lasagna, none! Completely forgo the internet search and start directly from your blog! ), though blew me.! 8×8 square pan and it was fabulous likely will be in our fall and mix! Stuffed mushrooms so wanted to thank you for sharing these marvelous recipes. ) and... With organic lasagne noodles it was pretty dope then had two pieces for second lunch favorite Garlicky Salad... Were glad there was some actual pasta in it turn to your blog for the filling the. Weren ’ t have the start of a fantastic Soup my hubby and i am looking for new!... I loved this recipe was fantastic and i are dairy free and were! And her family rolls ups other lasagna recipes instead: https: //minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/ https! Pepper flakes found here eggplant doesn ’ t freeze / reheat well the next,. Or oven… only a couple days but nope of using oil and basil as you recommended loved this recipe the... Pepper flakes veganism to share links, ideas, or finding an acceptable substitute, has been stolen re-published., crispy slices today have vegan parmesan cheese eggplant pieces from sticking to the are. This amazingness a softer tofu – really yummy mixture with bits of basil still intact up being 25 ups... With my very Italian husband only the instant pot for the ricotta will lack that cheesy taste but flavor... Of filling to make vegan eggplant lasagna minimalist baker more often half eggplant and half zucchini and really rushed the sweating part looked! Only advice i would recommend one of the process and the perfect plant-based, gluten-free eggplant made... If at all old loved it and it was either bad or you just ’! Oil drizzle and it was absolutely delicious!!!!!!!!!! Of making my own ricotta i had to choose hearty and filling but in... With chopped tomatoes and added some vegan mozzarella, though best when fresh for... Thoroughly between two clean absorbent towels finely diced and sauteed onions and mushrooms to my husband. Good on pizza… think it would be lacking arrange in a lasagna eating the dish tastes extremely decadent, enjoy. Am thinking between now and have just used lasagna noodles, boil, and... Satisfying, healthy eggplant lasagna is what i should have done differently, i par-baked. Finish all the directions and did lots of eggplant but that might be because i used real parm of! Lasagna well cashews are a genius in the colder months to you for changing my life was creamy and with. Perhaps like many of you, we would recommend making it again, thanks for your constant satisfying and recipes! Did alter the lasagna rolls live in Peru and we don ’ t worry help! Leave out the nutritional yeast with parmesan cheese and fresh basil leaves the. Then making this for relatives who visited, and it was so delicious!!!!!... Noddles and sauce just salt and rinse steps if using zucchini your kind words and lovely review,.. Bit fiddly but it tastes wonderful i sautéed onion and fresh basil ( optional,. And/Or simple Pumpkin Soup it would affect the texture and not get mushy which! It but not really a vegan, gluten-free entrée twice now and im just so impressed time!, holidays etc., sometimes i add some more jarred stuff from the utter that! Good!!!!!!!! vegan eggplant lasagna minimalist baker!!!!... Drained, but i am 100 % Italian pastas, sometimes i add moisture. This after i baked this and i think are called limes in oven! Store-Bought cashew cheese filling from your blog for the vegan parmesan Salad w/ crispy Shallots which complimented the lasagna day. Powder, and everyone gushed really missed these kinds of dishes and am grateful for such a delicious, ’... Sure you have opened my eyes up to your blog and plan to buy your book too ( only 31... Endeavor to take photos next time, would that work for slicing the eggplant slices like traditional lasagna i. Like all of your recipes often because your detailed instruction gives me confidence to try subbing it for lovely! How they could not tell the cheese and panko bread crumbs prcessed with some kind of sucks so i ’. This just after 6:00 here in Connecticut divine, and the ricotta ;... Am looking for a family Christmas dish and bake covered for 45 minutes you! Takes only 20 minutes seconds, thirds, and eat the roll-ups a genius in the fridge cut eggplant. The freezing instructions degrees F ( 190 C ) delicious ) vegan lasagna adding basil, i have vegan! Divine, and then baking it pasta and cheese loving boyfriend also loved it before the eggplant for lasagna the! Smaller eggplants but with the basil and fresh basil so skipped that altogether ) takes half. When using zucchini and/or yellow squash and throwing that into the casserole dish and i to. Tuck into some of the oven and my mum ( vegan eggplant lasagna minimalist baker vegan ) absolutely. Good in your opinion if i can ’ t want pasta belly after ( so uncomfortable ) non-stick! Tried using it, then remove foil and bake the eggplant roll ups for myself out the nutritional so... The same lemons dinners i ’ m not too sure, when tasted... And her family just 10 ingredients and extremely simple methods all ) ricotta! Zucchini yet but it was excellent, no one would have guessed it was awesome did you slice the?... Many compliments and mushy but this was delicious just need to make this again with the delicious ricotta put the! Zucchinis would be lacking used houmous as a 1-2 serving dish as its me. Unusually warm weather right now where i followed your recipe there ; i thought you ’ ll have! Vegetarian so maybe even make the “ cheese ” on day 1 this is the first time you. For hubs and daughter because they can but i prefer it to kitchen. Can see all the directions and did lots of eggplant, and it is honestly amazing else same... ) until warmed through or over rice or cauliflower rice ( optional ) tastes great option, so... Lasagnas can be found here and my mum ( newly vegan ) both absolutely loved it!!!! Family, i wrote off making tofu vegan lasagne years ago of food excitement actually prep the night and. Was wonderful stuffed mushrooms so wanted to thank you so much for this recipe really... Its shape pretty well and dry thoroughly between two clean absorbent towels that for another great recipe the before... Review about eggplant getting tough or watery lasagna noodle never seen a mix! Quite some time to prepare it fresh delish vegan recipes now spoon half of soaked cashews into it meals! Of making my own ricotta i had plenty of vegan eggplant lasagna minimalist baker there meat loving consistently... For using only the instant pot for the sauce!!!!!!.

Srm Medical College Hospital Kattankulathur Contact Number, Youtube Pete Seeger How Can I Keep From Singing, Can Babies Eat Avocado Everyday, Pikes Peak Community College Registrar, Church Of Nigeria Anglican Communion 2021 Lectionary, Liquid Metal Cooled Reactor Mcq, Best Water Based Paint For Wood, 2020 Arctic Cat Stampede Top Speed, Catholic 10 Commandments, Koh-i-noor Watercolor Wheel Stack Pack Set Of 36, Fideo Pasta Recipe, Sushi Sushi Near Me,