Lasagna Recipe – Vegan Candies With Fresh Eggplant

Editor   September 5, 2015   Comments Off on Lasagna Recipe – Vegan Candies With Fresh Eggplant

lasagna recipe healthy vegetarian eating

A lasagna recipe to enjoy

For Christmas, we had already a quite simple and tasty lasagna recipe with spinach and salmon for you. Have you tried this already? In any case, we have prepared something very special in terms of lasagna today. As you might guess, is today us about one of our favorite subjects – this vegan food. Certainly, even the idea of a vegan Lasagna for an Italian would be an incredible travesty. What would a Lasagna without mozzarella, ricotta and Parmesan cheese? Impossible? Well, not really. This delicious, vegan lasagna with fresh Eggplant will convince you in any case of the opposite. Stay with us and find how the whole thing.


Vegan lasagna with Eggplant

lasagna recipe vegan tomato sauce parsley fresh vegetables

Ingredients:

For the Eggplant:

800 g Eggplant (about 2 small)
2 tsp salt
2 Tablespoons extra virgin olive oil
freshly ground Scharzpfeffer
1 tsp fresh finely chopped parsley leaves
1 tsp red wine vinegar
1 pinch of red pepper

For the sauce:

2 cans whole peeled tomatoes
1/4 cup extra virgin olive oil
1 medium-sized onion, cut small
2 medium garlic cloves finely chopped
1 TBSP tomato paste
1 bay leaf
1/4 tsp of red pepper
Salt
2 TBSP capers

Steamed vegetables is ideal as a side dish

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For the noodles:

Salt
400 g dry lasagna noodles

For the filling:

900 g soft tofu, drained
1/3 cup finely chopped parsley
3 TBSP nutritional yeast
2 tsp finely grated lemon zest (about 2 medium organic lemons)
2 TBSP freshly squeezed lemon juice
2 tsp salt
1/2 Teaspoon of freshly ground black pepper

Of course you can also experiment with mushrooms, olives or other any ingredients

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How is it done:

For the Eggplant:

1 step:

Preheat the oven to 180 ° C and place the rack on the Middle shelf.

2 step:

First cut the Eggplant lengthwise into thin slices. Arrange them on a slightly lowered surface or on a flat baking sheet and sprinkle with the salt. About 30 minutes, until the Eggplant water out let wait. Meanwhile, prepare the sauce.

A clever idea for raw, vegan lasagna

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For the sauce:

1 step:

Using the food processor grind the tomatoes from the cans with the liquid. Heat the olive oil in a large sauté pan with lid on a higher flame. Give the onions into it and cook about 3 minutes, until they are glazed. Then stir the garlic and FRY for 30 seconds, until the flavor develops.

2 step:

Push the onions and the garlic a bit to the side and give the tomato paste into the Pan where the place is now free. FRY minutes, where you occasionally stir for 1-2. Then mix with the garlic and the onions. Stir the passed tomatoes, bay leaf and the red peppers and serve with some pinches of salt.

Mushy peas can be very successfully combined with tomato sauce, mushrooms and Basil

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3 step:

Bring all to a boil and place on low flame. Cover and let it simmer for about 45 minutes.

4 step:

Complete with the capers, salt and red pepper. Leave the sauce on the side.

Back to the Eggplant:

1 step:

Wipe the Eggplant slices with a paper towel. Over medium heat, heat olive oil in a large frying pan 1 1/2 tsp. Fry the eggplant in a layer about 4 minutes on both sides and season them with salt and pepper. Repeat this step until all Eggplant slices fried are.

More delicious lasagna idea for real raw Eater

lasagna recipe vegan eating tomatoes Zucchini olives mushrooms

2 step:

While you fry the eggplant, add the remaining 2 TBSP olive oil, parsley, vinegar, red pepper, and a pinch of salt in a wide Bowl and stir everything together. Then dip the fried eggplant in the marinade and turn them there.

For the noodles:

Bring salted water in a large pot to boil and make the pasta al dente. Dry and place them on a baking sheet coated with oil.

For the filling:

For this place all ingredients in the food processor and press for about 30 seconds, until the mixture is uniform. Then place it on the page.

Healthy temptation vegan gourmet

lasagna recipe vegan healthy eating ceramic baking sheet

Assemble the lasagna:

1 step:

Spread a thin layer of tomato sauce on the bottom of an about 33 x 22 cm large baking dish. Put a layer of noodles. Then, coat with a quarter of the tofu filling. Place the first layer of Eggplant. Then again, type it tomato sauce and sprinkle with chopped basil leaves. Put three layers of pasta, filling, aubergines, sauce and Basil in this way.

2 step:

Then cover with foil and bake for about 50 minutes. Then remove the foil and bake for another 10 minutes. Let the lasagna something cool down, before you cut it. Serve with fresh basil leaves and serve with the remaining tomato sauce. Good appetite!

Surprise your family or your guests with a magnificent vegan creation!

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Resourceful with pumpkin and coconut milk

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Vegan deliciousness with Chipotle Mexican-style

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