Vegan Eggplant Lasagna recipe

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Ingredients

6 cloves garlic, divided
1 (16 ounce) package lasagna noodles
2 (1 1/2 pound) eggplants, sliced paper-thin lengthwise
olive oil
33 ½ ounces boxed tomato sauce (such as Hunt's®), divided
¼ teaspoon garlic granules, or to taste
¼ teaspoon dried savory, or to taste
salt and ground black pepper to taste
1 (3.8 ounce) can black olives, drained
¼ cup packed chopped fresh parsley
1 (16 ounce) chickpeas, drained
1 (16 ounce) can white beans, drained
1 tablespoon packed chopped fresh parsley

Nutrition Info

349.6 calories
carbohydrate: 66.8 g
cholesterol: : -
fat: 4.6 g
fiber: 12.1 g
protein: 14.4 g
saturatedFat: 0.7 g
servingSize: -
sodium: 745.4 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Put unpeeled garlic cloves in a dry skillet over medium-high heat. Toast, shaking the pan occasionally, until skins are brown, 5 to 8 minutes. Remove from heat, when cool enough to handle, remove and discard peels.

  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.

  3. Preheat oven to 400 degrees F (200 degrees C).

  4. Paint the eggplant slices with a light coat of olive oil. Combine eggplant and half the tomato sauce in a lasagna pan. Season with dehydrated garlic, dried savory, salt, and pepper.

  5. Bake in the preheated oven until eggplant is tender, about 20 minutes. Transfer eggplant to a bowl.

  6. Reduce oven temperature to 350 degrees F (175 degrees C).

  7. Combine olives, 4 of the pan-roasted garlic cloves, and 1/4 cup parsley in a food processor. Blend well. Add chickpeas and white beans. Blend until smooth.

  8. Coat the bottom of the lasagna pan with 1/4 of the remaining tomato sauce. Layer 1/4 of the cooked lasagna noodles, 1/3 of the blended beans, and 1/3 of the cooked eggplant slices. Repeat 2 more times. Finish with a layer of lasagna noodles and the remaining tomato sauce.

  9. Chop the remaining 2 pan-roasted garlic cloves, sprinkle garlic granules and 1 tablespoon parsley on top of lasagna.

  10. Bake in the hot oven until bubbly, about 30 minutes. Cool for 10 minutes before serving.

Recipe Yield

1 pan of lasagna

Recipe Note

A traditional holiday meal so rich you won't notice that the cheese is missing!

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