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Vegan Eggplant Lasagna
“A combination of tofu and nutritional yeast creates a convincing stand-in for ricotta in this easy vegan eggplant lasagna. It's layered with the eggplant and a quick homemade tomato sauce, then topped with dairy-free cheese substitute for a satisfying casserole that'll please meat eaters and vegans alike. It also happens to be gluten-free!”
2 large eggplants (2½ to 3 pounds total), cut into ¼-inch-thick slices
2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can no-salt-added crushed tomatoes
¼ cup dry red wine
1 teaspoon dried basil
1 teaspoon dried oregano
¾ teaspoon salt
¼ teaspoon ground pepper
1 (16 ounce) package firm tofu, crumbled and patted dry
2 teaspoons nutritional yeast
1 cup shredded dairy-free mozzarella-style "cheese"
Chopped fresh basil for garnish
1Preheat oven to 400°F. Coat 2 large baking sheets with cooking spray.
2Arrange eggplant slices in a single layer on the prepared pans. Roast, flipping once, until just tender, 15 to 20 minutes.
3Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, about 4 minutes. Add garlic and cook for 1 minute. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
4Combine tofu, nutritional yeast and the remaining 1 tablespoon oil in a small bowl.
5Spread about 1 cup of the tomato sauce in a 9-by-13-inch baking dish. Arrange one-third of the eggplant slices over the sauce. Dollop them with one-third of the tofu mixture and sprinkle with ⅓ cup cheese. Repeat to make a second layer of sauce, eggplant, tofu and cheese, arranging the eggplant slices crosswise to the first layer. Make a third layer with the remaining ingredients, finishing with cheese.
6Bake the lasagna until the sauce is bubbling around the edges, 30 to 40 minutes. Let stand for at least 10 minutes before serving. Garnish with basil, if desired.