Plant-Based Eggplant Lasagna with Chickpeas, Marinara, and Tofu-Cashew Ricotta - alive magazine

Name: Plant-Based Eggplant Lasagna with Chickpeas, Marinara, and Tofu-Cashew Ricotta - alive magazine
Ingredients: 1 Tbsp (30 mL) extra-virgin olive oil; 2 shallots, diced; 3 to 5 cloves garlic, crushed with flat side of knife and thinly sliced; 1 large handful fresh parsley (about 1/2 cup/125 mL), finely chopped; 28 oz (796 mL) can no-salt-added diced tomatoes, drained (either drink the juice or reserve it for your next soup); 1 tsp (5 mL) cane or demerara sugar (optional); 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) freshly ground black pepper; 1/2 cup (125 mL) cashews, soaked in 2 cups (500 mL) water for at least 30 minutes, preferably overnight; 350 g block of firm tofu, drained and roughly chopped; 1 Tbsp (15 mL) fresh lemon juice; 1/2 tsp (2 mL) lemon zest; 1 tsp (5 mL) miso paste; 1/4 tsp (1 mL) black pepper; 2 large purple eggplants, peeled and sliced into 1/4 in (0.6 cm) rounds; 1 Tbsp (15 mL) salt; 1 1/2 Tbsp (22 mL) extra-virgin olive oil; 1 cup (250 mL) fresh basil leaves; 2 cups (500 mL) cooked chickpeas, or 19oz (540 mL) can chickpeas, drained

www.alive.com

You might never want to go back to regular lasagna after this plant-based version. The creamy tofu-cashew ricotta with lemon zest is the perfect foil to juicy…

View full recipe on www.alive.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.alive.com.

Share this recipe:

Cooking tools:

Food processor
Blender
Baking dish
Baking sheet
Colander
Peeler
Can opener
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Mixing bowl
Pot
Stove
Oven
Wooden spoon
Spoon

Ingredients

1 Tbsp (30 mL) extra-virgin olive oil
2 shallots, diced
3 to 5 cloves garlic, crushed with flat side of knife and thinly sliced
1 large handful fresh parsley (about 1/2 cup/125 mL), finely chopped
28 oz (796 mL) can no-salt-added diced tomatoes, drained (either drink the juice or reserve it for your next soup)
1 tsp (5 mL) cane or demerara sugar (optional)
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/2 cup (125 mL) cashews, soaked in 2 cups (500 mL) water for at least 30 minutes, preferably overnight
350 g block of firm tofu, drained and roughly chopped
1 Tbsp (15 mL) fresh lemon juice
1/2 tsp (2 mL) lemon zest
1 tsp (5 mL) miso paste
1/4 tsp (1 mL) black pepper
2 large purple eggplants, peeled and sliced into 1/4 in (0.6 cm) rounds
1 Tbsp (15 mL) salt
1 1/2 Tbsp (22 mL) extra-virgin olive oil
1 cup (250 mL) fresh basil leaves
2 cups (500 mL) cooked chickpeas, or 19oz (540 mL) can chickpeas, drained