- 1 medium eggplant
- 5 cups of tofu ricotta
- ½ cup of cashew cheese
- 1 cup of spinach leaves
- 1 jar of marinara sauce
- 3 slices of tomato (optional )
- Oil and salt
- Panko bread crumbs to sprinkle on top.
Preheat the oven to 180º while we prepare the tofu ricotta. Mix cashew cheese, spinach leaves and tofu. Cut the aubergines lengthwise into thin layers.
In a lightly oiled pan, cook the aubergine slices until lightly browned (5 minutes per side).
Layer in a glass baking dish.
This is how I layered:
Marinara in the bottom, eggplant, tofu ricotta, cashew cheese, eggplant, ricotta, cashew, marinara, eggplant, tofu ricotta, cashew cheese, eggplant, lots of marinara, and Panko breadcrumbs. p>
Put the three tomato slices brushed with a little oil on top.
Bake for 30 minutes covered with aluminum foil and then another 30 minutes without foil (The cooking time may vary depending on your oven and the thickness of the aubergines)
Prick the lasagna with a toothpick; if it easily breaks through the layers, your lasagna is ready.