I first came across this recipe when I began cooking my way through “The Vegan Cheat Sheet” by Amy Cramer & Lisa McComsey. I found this fun cookbook in a local shop and just loved how quick and simple yet creative the recipes were, especially for people just beginning their plant-based journey. The first recipe I decided to try out was their eggplant lasagna recipe which was super easy to make and tasted beyond delicious. The flavors were great, I ended up adding shredded vegan mozzarella in between the layers (definitely recommend) & put it over some pasta which made a great meal. This is definitely a recipe I will be making again and cannot wait to continue cooking through this cookbook! 10/10 would recommend!
Ingredients:
2 medium eggplants ( thinly sliced )
½ cup nutritional yeast
¼ cup panko breadcrumbs
8 oz minced mushrooms
Spinach
1 jar tomato basil sauce
Mozzarella ( optional )
How to:
Preheat the oven to 375 degrees.
Mix breadcrumbs and nutritional yeast together in a medium bowl and set aside
Take the mushrooms and mince them to your desired size before adding them into a pan with a little oil, salt, and pepper. Let cook down until the mushrooms are releasing some of their moisture. Once tender, add in spinach and cook until everything is tender. Pull off the stove and place aside.
Next, evenly coat the eggplant slices with the breadcrumb/nutritional yeast mixture and then begin to assemble the lasagna.
First place a thin layer of tomato sauce on the bottom of the pan, next a layer of eggplant, then a layer of the mushroom/spinach mixture, and lastly mozzarella if you choose. Then repeat until you have a full pan.
Place in the oven for 45 minutes to an hour, checking occasionally, and viola!
Most importantly, enjoy! If you try this recipe, tag me @samanthasplate_ on Instagram! 💚
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