Vegan Eggplant and Zucchini Lasagna
It's rich and satisfying, even if it's vegan. You may serve it as a main course or ff you are not following a vegan diet, as a side dish to go with almost any protein. Baked fish, for example, or meatballs or roasted pork.
Ingredients
- 3 Zucchini sliced lenghtwise
- 3 Asian Eggplant sliced lenghtwise
- 2 tbsp Avocado Oil
- 1 tsp Himalayan Salt
- 2 ¼ Marinara Sauce
- ½ cup Plant-Based Cream Cheese Green Monkey Cashew Cream Cheese
- ½ cup Vegan Parmesan Cheese recipe here https://bit.ly/3ACn6Ts
- 2 tbsp Chopped Fresh Basil Italian
- 1 tsp Onion Powder
Instructions
- Preheat the oven to 200 degrees Celsius. Combine the zucchini and eggplant with the avocado oil, onion powder, and salt in a mixing bowl. Place on two baking sheets and roast for 10 minutes in the top and bottom thirds of the oven, swapping sheets halfway through. Allow cooling completely before handling.
- In the bottom of a 20x20cm baking dish, spread 1/4 cup marinara sauce top with 4 slices of eggplant on, 1/4 cup marinara sauce on top, dot with cream cheese, 4 zucchini slices crosswise on top of the eggplant, 1/4 cup marinara sauce on top, dot with cream cheese. Then repeat with the remaining layers. finish with zucchini, 1/4 cup marinara sauce, and 1/3 cup vegan parmesan cheese.
- Roast for 10 minutes, or until the cheese is golden brown in color.
- Allow it cool for 10 minutes before cutting into 6 slices and sprinkle with fresh basil.