Vegan eggplant lasagna

• 250 g lasagna gluten-free sheets, or regular vegan lasagna sheets
• 2 large Italian eggplants
• 500 ml cashew milk, or any plant-based milk
• 200 g vegan cheddar, or any other vegan melting cheese
• ¼ tsp nutmeg
• ½ black pepper
• 1 tsp oregano
• 5 Tbsp olive oil
• 1 large white onion
• 1 large bell pepper
• 200 g smoked firm tofu
• 200 g salted firm tofu
• 250 ml tomato arrabiata sauce, or any Italian tomato sauce
• 200 ml boiled water
• 2 tbsp nutritional yeast

To prepare the lasagna:

• Slice the eggplants into rings
• Sprinkle olive oil in a griddle pan (or any non-stick pan) and grill the eggplants until cooked on both sides, on high heat
• In a small pot, add the cashew milk and grated vegan cheese
• Keep steering until the vegan cheese has melted
• When the sauce looks creamy, add the nutmeg and ¼ tbsp of pepper
• Let it cool for now
• Place the tofu in a clean paper towel, one at a time, and squeeze gently to remove excess liquid
• In the meantime, chop the onion and the bell pepper as finely as you can
• In a large pan, add the olive oil, onion and bell pepper and cook until soft
• Use your hands to crumble the tofu into small pieces
• Add the crumbled tofu into the pan and mix it with the onion & bell pepper
• Add the nutritional yeast. Mix it
• Add the tomato sauce, oregano, pepper and the boiling water, put on the lid and cook the sauce at medium-low heat for 15 minutes

Time to put it all together:

• Preheat the oven at 200 °C
• To assemble, spread 2-3 Tbsp of Lasagna Tofu Sauce in the bottom of a 20×15 cm baking dish
• Arrange 3 lasagna sheets over the sauce
• Top with a coat of grilled eggplants
• Cover with vegan cheese sauce
• Repeat the steps until the baking dish is full
• Cover with aluminum foil and let it bake for 30 minutes
• Take out the baking dish, remove the foil and sprinkle vegan parmesan cheese
• Let it crust for another 5-10 minutes
• Serve with fresh basil or parsley

Suggestions:

• To prevent sticking, either spray the foil with oil or make sure it doesn’t touch the ingredients