VEGAN EGGPLANT LASAGNA
A traditional holiday meal so rich you won't notice that the cheese is missing!
Provided by stronglive1
Categories Main Dish Recipes Pasta Lasagna Recipes Eggplant Lasagna Recipes
Time 1h48m
Yield 10
Number Of Ingredients 13
Steps:
- Put unpeeled garlic cloves in a dry skillet over medium-high heat. Toast, shaking the pan occasionally, until skins are brown, 5 to 8 minutes. Remove from heat; when cool enough to handle, remove and discard peels.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
- Preheat oven to 400 degrees F (200 degrees C).
- Paint the eggplant slices with a light coat of olive oil. Combine eggplant and half the tomato sauce in a lasagna pan. Season with dehydrated garlic, dried savory, salt, and pepper.
- Bake in the preheated oven until eggplant is tender, about 20 minutes. Transfer eggplant to a bowl.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Combine olives, 4 of the pan-roasted garlic cloves, and 1/4 cup parsley in a food processor. Blend well. Add chickpeas and white beans. Blend until smooth.
- Coat the bottom of the lasagna pan with 1/4 of the remaining tomato sauce. Layer 1/4 of the cooked lasagna noodles, 1/3 of the blended beans, and 1/3 of the cooked eggplant slices. Repeat 2 more times. Finish with a layer of lasagna noodles and the remaining tomato sauce.
- Chop the remaining 2 pan-roasted garlic cloves; sprinkle garlic granules and 1 tablespoon parsley on top of lasagna.
- Bake in the hot oven until bubbly, about 30 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 66.8 g, Fat 4.6 g, Fiber 12.1 g, Protein 14.4 g, SaturatedFat 0.7 g, Sodium 745.4 mg, Sugar 8.6 g
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