THE ULTIMATE LASAGNA (VEGAN + HEARTY)

ROASTED EGGPLANT + MUSHROOM LASAGNA

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Ingredients:

-roasted eggplant-
-2 large eggplant
-3 tbsp olive oil
-sprinkle of salt
-sprinkle of pepper

-mushroom mince-
-crimini mushrooms (16 medium)
- 1 tbsp grapeseed oil
-1 tsp cumin powder
-1/2 tsp smoked paprika
-1/2 tsp onion powder
-1/2 tsp garlic powder
-splash of liquid aminos
-sprinkle of salt

-cashew ricotta-
-2 cups raw soaked cashews (soak over night or quick soak method)
-1/2 cup water
-splash of lemon juice
-2 garlic cloves
-1 tsp onion powder
-5 sprigs cilantro
-salt to taste
-pepper to taste

-tomato sauce-
-28-30 oz canned crushed tomatoes
-1-2 tbsp olive oil
-6 garlic pods, minced
-1/2 cup water
-1/2-1 tsp red chili flakes
-1/2 tsp dried rosemary
-1/2 onion powder
-salt to taste
-pepper to taste

lastly...brown rice lasagna noodles!
Recipe:

-Blend cashew ricotta ingredients, set aside *** (feel free to add 1/2 more of each ingredient under 'cashew ricotta' and amp up the ricotta on the recipe if you like- especially if you don't want to top with store bought vegan cheese)

-set oven to 400 degrees
-cut eggplant into 1/3-1/2 inch long slices
-coat with olive oil, including skin
-sprinkle with salt and pepper
-lay parchment paper on baking tray
-lay eggplant flat on parchment paper
-bake for 20-25 minutes, flipping them over half way

-mince mushrooms
-gather spices
-heat grapeseed oil on skillet, medium heat
-sauté for 2 minutes
-add spices
-saute for 5 minutes
-add liquid aminos and salt
-when the water is evaporated from the skillet and mushrooms are a bit firm, remove from heat and set aside

-heat skillet to low-medium
-add olive oil
-saute garlic for a minute
-add spices and herbs
-saute for a minute
-add in canned tomatoes, water, salt and pepper
-mix and set to low to simmer

-cook noodles until al dente (almost cooked)
-when the sauce is done, scoop out 2/3 of the sauce (or just enough to leave the bottom of your skillet covered in sauce) *this is important to keep dish from burning so make sure you do!
-layer noodles, ricotta, eggplant, sauce, mushrooms, noodles, eggplant, mushroom, ricotta, sauce, optional vegan cheese (or more ricotta)
-increase the heat to medium
-cover with a high heat lid
-let cook and bake for 10-20 minutes (depending on how crispy you want it)
-top with red chili flakes and cilantro
-enjoy!

Видео THE ULTIMATE LASAGNA (VEGAN + HEARTY) канала Sophia Esperanza