Eggplant Lasagna (Vegan) Serves 8
Three of the four Melnyk’s (the boys and their spouses) were at RavenOak this weekend so we had to have Italian Food. BTW, Rudy the Schnoodle is with Glyn and Will) Here is our Vegan version of Lasagna:
Making this dish is an opportunity to express you creative side as you combine vegetables, textures, and colors. Use noodles that do not have to be pre-cooked. This is especially important with gluten-free lasagna noodles. We use DeBoles rice lasagna noodles. And if you make your own marinara sauce and vegan ricotta, you’ll add another hour or so to the preparation. But if you used prepared sauces and such the time drops to 2 hours as above. And in either case you will have 90 minutes for something else as the lasagna bakes. Pair with a green salad and your favorite Italian red and you are good to go. We have delightfully discovered that our Vegan Schnoodle, Rudy, absolutely loves the raw spinach in this recipe and begs for it as we prepare the dish! ~ Glyn and Will.
12 oz. lasagna noodles
1/2 recipe marinara sauce
1 recipe vegan ricotta
6 oz. fresh spinach leaves, cleaned and stems discarded
8 oz sliced mushrooms
12 oz. sliced eggplant 1 oz fresh basil leaves (about 1 cup)
1/2 cup veggie parmesan cheese
1/2 cup frozen baby peas
1/4 lb. russet potatoes, thinly sliced
1 cup sweet pepper rings, blanched
1 cup dry white wine
1 If you have not already done so, prepare the marinara sauce and the vegan ricotta.
2 Preheat the oven to 350°.
3 Spread 1/2 cup of the marinara sauce in the bottom of the baking dish.
4 Add one layer of the uncooked lasagna noodles.
5 Add 1/3 of the remaining marinara sauce. Using the back of a spoon, spread the sauce evenly over the noodles.
6 Evenly arrange 1/2 the spinach and basil over the sauce.
7 Arrange 1/2 the mushrooms, pepper rings, peas and potatoes. Season with salt and pepper
8 Drop by tablespoons, 1/3 of the vegan ricotta, as evenly as possible.
9 Repeat steps 3-8 as above.
10 Add a final layer or noodles.
11 Evenly spread the remaining marinara sauce over the noodles.
12 Add the remaining ricotta. spreading as evenly as possible.
13 Sprinkle the veggie parmesan over all.
14 Carefully pour the wine down the sides of the dish.
15 Cover the dish with foil to seal and bake for 90 minutes.
16 Let sit at room temperature for 10 minutes before serving.
Yield: one 9 x 13 inch pan
Degree of Difficulty: Moderately difficult
Oven Temperature: 350°F
Preparation Time: 30 minutes
Cooking Time: 1 hour and 30 minutes
Total Time: 2 hours