We all love lasagna but we definitely don’t all love how it makes us feel afterwards. Filled with dairy and gluten, it is a super heavy meal that is hard to justify eating every day. Thankfully, I’ve created a vegan and gluten friendly version! With four large servings that each pack 9 grams of protein for only 90 calories, you can safely eat the whole dish, no stomachaches required.
1 large eggplant
12 oz firm silken tofu
2/3 cup marinara sauce
1 cup spinach
2 tablespoons nutritional yeast
6 basil leaves
1 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon paprika
1/4 teaspoon onion powder
2/3 tablespoon balsamic vinegar
Salt and pepper to taste
Preheat oven to 425 degrees F.
Slice eggplant into roughly 1/4- 1/2 inch slices. I sliced my eggplant into coin shapes but lengthwise would be preferred. Salt eggplant slices on both sides and arrange into a colander in the sink to remove excess water/bitterness for 15 minutes. Rinse salted eggplant slices well and dry thoroughly. Lay a baking sheet on top and place something heavy on top to soak up the excess moisture.
In a food processor combine final 8 ingredients until smooth consistency is achieved. Taste and add salt and pepper to taste.
Oil an 8×8 baking dish and spread a thin layer of marinara sauce on the bottom of the dish. Lay eggplant slices in an even layer on top of the sauce. Top eggplant slices with 1/3 of tofu cheese mixture followed by an even layer of 1/3 cup of spinach and then more marinara. Repeat this process two to three more times until all ingredients are used.
Place entire dish in oven for 20-25 minuts until eggplant is slightly browned and sauce bubbles.
Remove and let cool for at least 5 minutes.