Hello again! I’ve been a bit absent these last few days because we have a work project and other staff on hand that have kept me quite busy (I’ll tell you more soon) and also, I’ve had a bad back and couldn’t work on the computer, but now I’m back.
Although I am passionate about carbohydrates (as long as they are healthy), I know that some of you like to be given alternatives that use more vegetables and for a long time I wanted to make lasagna without pasta. I hesitated between using aubergine or zucchini, but in the end I decided on aubergine.
Ingredientes
Scale
- 1 berenjena grande
- Salsa marinara casera (toda la receta)
- Ricotta vegano de tofu (toda la receta)
- Queso parmesano vegano (la mitad de la receta)
Instructions
- Slice the unpeeled eggplant lengthwise with help a knife or a mandolin. Ideally, the eggplant slices should be about 1/4 inch (5 millimeters) thick.
- Salt the eggplant slices on both sides and leave them in a strainer in the sink to remove excess water for about 15 minutes. This step is optional, but if you don’t do it, your lasagna will be more runny.
- Wash and dry the eggplant slices and cook them in a grill, grill, or pan until browned on both sides. No need to add oil.
- I used a 9 1/4 x 6 x 2 in (23 x 15 x 5 cm) rectangular baking pan, though it can have other shapes or sizes.
- In the base you have to put marinara sauce covering the bottom and then slices of eggplant.
- Then add 1/3 of the ricotta, about 2 tablespoons of Parmesan, marinara sauce and again slices of eggplant. Repeat this process 2 more times (our lasagna had 4 layers of eggplant slices).
- Finally, sprinkle marinara sauce and Parmesan on top of the last layer of eggplant.
- Preheat the oven to 200ºC or 400ºF and when hot, bake the lasagna for about 40 minutes or until golden brown.
- When you take the lasagna out of the oven, let it rest for 10 to 15 minutes before cutting it into pieces. Serve like any other lasagna.
- Store leftovers in an airtight container in the fridge or in the ovenware itself but covered for 3-4 days.
Notes
- If you want to reduce the amount of sodium in the recipe you can add less salt to the marinara sauce and ricotta and/or add less Parmesan.
- If you don’t want to use eggplant, you can substitute zucchini or lasagna pasta sheets (in that case, follow the package directions).
- Marinara sauce can be substituted with any homemade or packaged tomato sauce and Parmesan for packaged cheese if you don’t want to.
- You can also use our vegan bolognese sauce or our bolognese of lentils in the lasagna filling.
