Roasted Eggplant Lasagna | Vegan Eggplant Lasagna

Name: Roasted Eggplant Lasagna | Vegan Eggplant Lasagna
Total time: 90 min
Ingredients: 1 1/4 cup puy lentils; 12 large tomatoes, or use 2 cans of chopped tomatoes; 2 tbsp tomato puree; 2 eggplant; 1 carrot, diced; 4 cloves of garlic; 1 stick of celery, diced; 1 large onion, diced; 1 red pepper; Dark soy sauce, 2 tbsp; Vegetable stock, 2 cups good-quality vegetable bouillon works best; A small sprig of fresh thyme, 2 bay leaves, and a handful of fresh oregano; 1 1/2 cup almond or soy milk; 2 tbsp plain flour; 3 tbsp vegan margarine; 1 heaping cup grated hard vegan cheese such as vegan parmesan; 1 packet of egg-free lasagna pasta; Black pepper, white pepper, and sea salt

veganuary.com

Try our vegan twist on a classic Italian dish - a roasted vegan eggplant lasagna! This plant-based dinner is a perfect family meal.

View full recipe on veganuary.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.

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