Eggplant Lasagna

I’m so excited to share today’s recipe! I’ve been sharing more recipes on my Instagram feed but this one has a few more ingredients/steps so I wanted to outline it here for ease of following along. This is one of those recipes that I love to have in my arsenal when I’m focusing on nourishing my body with as many plants as possible. It’s completely vegan and so fulfilling.

Tofu Bolognese

2 tbsp olive oil
1/2 package extra-firm tofu
1 onion, chopped
4 cloves of garlic, pressed
3 carrots, chopped
2 stocks of celery, chopped
2 cups of mushrooms, chopped
Kosher salt & pepper
Dried oregano
Jar of tomato sauce (I love Rao’s)

1) Drain the tofu between paper towels with a plate on top for as along as possible (realistically I do this for five minutes while I’m chopping everything else).
2) In a dutch oven or pot, heat olive oil. Add tofu and veggies + salt and pepper and oregano to taste. Sauté for 5-10 minutes.
3) Add tomato sauce and let simmer.

Eggplant Lasagna

2 eggplants, sliced into 1/2″ rounds
Olive oil
Pink himalayan sea salt
2 cups vegan mozzarella
Fresh parsley and basil to top

1) Preheat the oven to 450 degrees. Arrange eggplants onto baking sheets with parchment paper and cover with olive oil and salt to taste. Some people like to salt the eggplant and drain the excess water, but I usually skip that step.
2) Cook for 15 minutes or until cooked through.
3) Taking a 9×12 glass baking dish, assemble the lasagna. Sauce then eggplant then a sprinkling of cheese. Continuing that pattern until you’ve used up all of your ingredients.
4) Bake for ~10 minutes until cheese has melted.