Lentil & Eggplant Lasagna Recipe | Yummly

Lentil & Eggplant Lasagna

MINIMALIST BAKER(4)
Paola Kennedy: "Great! Could have drained the lentils beforehand…" Read More
14Ingredients
75Minutes
280Calories
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Ingredients

US|METRIC
  • 2 eggplants (sliced into 1/4-inch slices lengthwise, or 12 lasagna noodles, boiled)
  • sea salt (for sweating)
  • 1 tablespoon olive oil
  • 28 ounces marinara sauce (jar favorite, *, I like Trader Joe’s Basil Marinara)
  • 1/2 cup water
  • 3/4 cup red lentils (rinsed and drained, can sub green, but will increase cooking time)
  • 12 ounces extra firm tofu (block, drained and pressed dry for 10 minutes)
  • 1 1/2 lemons (juiced, ~1/4 cup or 60 ml)
  • 3 tablespoons nutritional yeast
  • 1/2 cup fresh basil (finely chopped, plus more for serving)
  • 1 tablespoon dried oregano
  • 1/2 teaspoon sea salt (each, + black pepper)
  • 2 tablespoons olive oil
  • 1/4 cup vegan Parmesan cheese (plus more for serving, optional)
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    NutritionView More

    280Calories
    Sodium25% DV590mg
    Fat17% DV11g
    Protein29% DV15g
    Carbs12% DV35g
    Fiber56% DV14g
    Calories280Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol<5mg1%
    Sodium590mg25%
    Potassium880mg25%
    Protein15g29%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate35g12%
    Dietary Fiber14g56%
    Sugars11g22%
    Vitamin A20%
    Vitamin C30%
    Calcium30%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Paola Kennedy 7 months ago
    Great! Could have drained the lentils beforehand but that tofu ricotta is amazing!!
    Rebecca 2 years ago
    very good the day it's made but imo does not keep well at all.
    Kate G. 2 years ago
    Great! I follow the recipe and it worked perfectly
    Tina Y. 4 years ago
    I think that Ms. minimalist baker you are an amazing and talented cook. I have make a few of your recipes and they have been so amazing! Thank you. Now.. I love this recipe but I made a few changes. I used real ricotta cheese but followed the same seasoning as you had recommended. And I also added Mushrooms (fried with some olive oil - salt and pepper). And real Parmesan cheese. We loved this!

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