Eggplant Lentil Lasagna

Ingredients:

EGGPLANT

• 2 eggplants, sliced into 1/4-inch slices lengthwise (or 12 lasagna noodles, boiled)
• Sea salt
• 1 Tbsp olive oil

LENTIL SAUCE MIXTURE

• 1 28-ounce jar favorite marinara sauce or homemade tomato sauce
• 1/2 cup water
• 3/4 cup rinsed and drained red lentils

TOFU RICOTTA

• 1 12-ounce block extra firm tofu, drained and pressed dry for 10 minutes
• 1 1/2 lemons, juiced
• 3 Tbsp nutritional yeast
• 1/2 cup fresh basil, finely chopped, plus more for serving
• 1 Tbsp dried oregano
• Salt and pepper to taste
• 1 Tbsp olive oil
• optional: 1/4 cup vegan Parmesan or mozzarella cheese, plus more for serving

Instructions:

1. Preheat oven to 425 degrees.

2. Set out two baking sheets and one large (9×13-inch or similar) baking dish.

3. Generously salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water for 15 minutes. (If using lasagna noodles, boil, drain and set aside.)

4. Arrange slices on 1-2 baking sheets in an even layer. Drizzle with olive oil and bake at 425 for 13-15 minutes. Remove from oven and reduce oven heat to 375 degrees.

5. While eggplant is baking, add marinara sauce and water to a large saucepan and bring to a low boil over medium heat. Add lentils and lower heat to a simmer. Cook for 15-20-minutess until lentils are soft.

6. In the meantime, make tofu ricotta. Add all ricotta ingredients to a food processor or blender and pulse to combine. You want a semi-puréed mixture with bits of basil still intact.  Taste and adjust seasonings as needed.

7. Spread a thin layer of lentil marinara sauce into your baking dish. Then layer on a few pieces of eggplant.

8. Spoon half of the ricotta filling over the eggplant slices and spread into an even layer. The layers should be: ricotta filling, marinara, optional: vegan cheese, eggplant noodles, repeat.

9. Sprinkle the top with vegan parmesan cheese (optional) and cover with foil. Bake at 375 F for 30 minutes, then remove foil and bake for 10-15 minutes more.

10. 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 (optional).

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