Eggplant or Zucchini Lasagne

 

https://www.youtube.com/watch?v=6Y3iG-qa-0c

INGREDIENTS: 🔹 2 to 3 eggplants (about 1 ½ pounds), sliced lengthwise into ½-inch thick slices (about 12 slices) 🔹 Extra virgin olive oil 🔹 Kosher salt 🔹 1 large egg 🔹 1 15-oz tub part-skim ricotta cheese 🔹 1 ½ cup park-skim mozzarella cheese divided 🔹 ½ cup grated Parmesan cheese divided 🔹 3 garlic cloves minced 🔹 1 teaspoon dried oregano 🔹 10 oz frozen spinach, thawed and fully dried (wring out all the water) 🔹 1 cup packed chopped fresh parsley 🔹 ½ cup packed chopped fresh basil ⅔ ounce 🔹 Black pepper to your liking 🔹 2 cups prepared pasta sauce of choice (Homemade or store-bought)

https://www.youtube.com/watch?v=IPR_W2HQ8jg

https://plantbasedcookingshow.com/2016/04/13/vegan-sos-free-zucchini-lasagna/

INGREDIENTS

Noodles:
1 large zucchini or 2 medium

Tomato Sauce:
3 - 16oz (390g) cans no salt chopped tomatoes
1 - 6oz (170g) can no salt tomato paste
1/2 cup red wine
1 tsp basil
1 tsp oregano
1/2 tsp thyme
1 tsp onion powder
1 tsp Braggs liquid amino acids

Mushroom Mix:
800g (1.5 lb) diced mushrooms
2 onions diced
3 cloves garlic minced
1 red pepper diced
1 Tbsp smoked paprika
1 tsp Braggs liquid amino acids
2 tsp onion powder

Kale:
1 bunch (300g) chopped kale
1tsp onion powder
3 cloves garlic minced

Cheese:
2 cups raw cashews
4 cloves garlic
1/2 cup water
1/2 cup nutritional yeast
4 Tbsp lemon juice
4 Tbsp white wine
2 Tbsp dijon mustard

 

INSTRUCTIONS

1. Preheat oven to 350°.
2. Mandolin slice your zucchini lengthwise to make your lasagna "noodles".
3. Place slices on a cookie sheet lined with baking paper and put in the oven for about 15 minutes.
4. It may take a couple cookie sheets to fit all of the noodles. This takes some of the moisture out of the zucchini so that the lasagna isn't watery.
5. Put all sauce ingredients into saucepan and cook on medium heat until sauce is thickened.
6. Next, cook the mushroom mixture making sure to cook out most of the water.
7. In another pan add a few tablespoons of water and add the kale mixture.
8. Cook down until kale is wilted. Let kale cool and then squeeze out excess water.
9. Put cheese ingredients into blender and blend until smooth.
10. Begin layering zucchini, sauce, and mushroom mixture into a large baking dish.
11. Once you have used all the ingredients, finish by pouring the cheese mixture on top.
12. Bake at 350° for 40 minutes.