Eggplant Lasaga Recipe! | Feasting At Home
"Cozy vegetarian Eggplant Lasagna made roasted eggplant & no-boil noodles. Easy, delicious- vegan, GF & keto-adaptable...."
INGREDIENTS
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3 large eggplants (about 3 lbs)
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1 teaspoon salt
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2 tablespoons olive oil, spray olive oil or ghee
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1 tablespoon olive oil
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one onion, diced
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4-8 garlic cloves, rough chopped
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6 ounces baby spinach, about 2 extra-large handfuls
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Salt and pepper to taste ( 1/4 teaspoon each)
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16-ounce tub of whole milk ricotta (or sub tofu ricotta)
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1 large egg
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1/4 cup chopped basil
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1/2 teaspoon salt
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1/4 teaspoon nutmeg
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1/4 teaspoon pepper
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24-ounce jar marinara sauce, about 3 cups
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8 no-boil lasagna noodles (or sub- gluten-free lasagna noodles)
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1- 1 1/2 cups grated mozzarella (or meltable vegan cheese)
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1/4- 1/3 cup pecorino (or parm, but I like pecorino better here)
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1/4-1/2 teaspoon chili flakes (optional)
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1 large garlic clove
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1/4 cup toasted almonds, pinenuts or smoked almonds
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1/2 cup packed basil leaves
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1 cup packed arugula
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1 teaspoon lemon zest
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1 tablespoon fresh lemon juice
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1/3–1/2 cup light flavored olive oil (make sure oil is not bitter)
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1/4 teaspoon salt (if your almonds are heavily salted, use salt to taste.)
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1/4 cracked pepper
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