Are you ready for this… because I most definitely am!
One of the funny memories about my childhood is I never had certain foods that I feel everyone else had. My dad loved making Indian food and homemade pizzas for us, but it was not until I was 15 that my parents ever DARED make us a lasagna. My mom said it was because we never liked it or asked for it.
But why anyone would not ask for a cheesy saucy thing is beyond me.
This lasagna is incredibly simple to make, just taking 10 ingredients and very simple shortcuts (without sacrificing on flavor, because why on earth would we do that?)
We start by roasting some sliced eggplant. Of course you can use good old lasagna noodles, but I kind of love the eggplant vibe going on here.
While that is baking, I just cook up some lentils before tossing them in some sauce. I like to soak my lentils beforehand because it makes them easier to digest… but mostly because it makes them cook faster. Then, toss them in store-bought tomato sauce. I love this brand, but Trader Joe’s organic tomato basil marinara is also a great option!
While all this is going on, you make a batch of tofu ricotta. I made some changes to my original recipe, but that does not mean it does not skimp on flavor. If tofu ricotta is not your jam, you can make a batch (or as my phone just autocorrected to, a bath) of cauliflower ricotta or just, you know, use regular ricotta.
Honestly, assembly of this beauty is the best freaking part! I bake it in a bread pan until golden, then serve it up with a big green salad. This lasagna is full of plant based protein. Honestly, I could not tell. Honestly, I feel I am the BSer of vegan food masking as actual food, but even this had me fooled.
I would make this recipe on the weekend and take it with me to lunch all week long. I would pair it with my kale caesar salad for a fresh to death meal!
Yields 3 large servings
10 minPrep Time
50 minCook Time
1 hrTotal Time
5 based on 1 review(s)
- 1 12-ounce block extra firm tofu (drained and pressed dry for 10 minutes)
- 1 1/2 medium lemons, juiced (1 1/2 lemons yield ~1/4 cup or 60 ml)
- 3 Tbsp nutritional yeast
- 1/2 cup fresh basil (finely chopped // plus more for serving)
- 1 Tbsp dried oregano
- 1/2 tsp each sea salt + black pepper
- 2 cups marinara sauce (I like Rao's Marinara Sauce)
- 1/2 cup water
- 1/3 cup green lentils, rinsed, drained, and (optionally) soaked for 1 hour
- 1 medium eggplant, sliced lengthwise (or 6 lasagna noodles, boiled)
Preheat oven to 425 degrees F. Set out a baking sheet and 1 loaf pan.
Arrange eggplant slices on 1-2 baking sheets in an even layer. Bake for 13-15 minutes, turning once. Remove from oven and reduce oven heat to 375 degrees F (190 C).
While eggplant is baking, cook lentils in a pot of salted boiling water until tender, approximately 10-15 minutes if soaked, and 15-20 minutes if unsoaked. Drain and toss with marinara sauce.
In the meantime, make tofu ricotta. Add all ricotta ingredients to a food processor or blender and pulse to combine, scraping down sides as needed. You want a semi-puréed mixture with bits of basil still intact. Season to taste as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, or lemon juice for brightness.
Spread a thin layer of lentil marinara sauce into your baking dish. Then layer on a few pieces of eggplant Spoon 2-3 dollops of the ricotta filling over the eggplant slices and spread into an even layer. Then top with another layer of marinara sauce. Repeat until you have used up around half of the ricotta. NOTE: The top layer should have marinara on top.
Sprinkle the top with vegan parmesan cheese (optional) and cover with foil. Bake covered at 375 F for 25 minutes, then uncover for 5 minutes. Cook until the sauce is bubbly and warm and the top is slightly brown.
Let rest for 10-15 minutes. Then slice with a serrated or very sharp knife, and serve with additional vegan parmesan cheese and fresh basil. EAT.