I have been really enjoying my eggplant lasagna for some time now, but I decided to change it up a bit just for funsies. This one is not tomato sauce based, it is made with a delicious creamy cauliflower alfredo sauce. I kept this one simple with just a few ingredients, but you can add to it with as many other vegetables as you like. I really enjoyed it and now I cannot decide which one I like the best. It's good to have options.
Ingredients
4+ cups of Cauliflower Alfredo Sauce
1 large eggplant, peeled and cut lengthwise into strips
1 small onion diced
1/2 green pepper diced
1 15 oz bag of steamed frozen spinach (drain off excess water)
1 can of diced tomatoes drained
2-3 T of nutritional yeast
1 tsp Italian seasoning
S&P as desired
Preheat oven to 375 degrees F. Put the eggplant slices on parchment paper on cookie sheet and bake in oven for about 10 min or just slightly browned and softened.
Then you are going to simply layer the ingredients. My layers started with a spoonful of the tomatoes on the bottom of casserole dish, then eggplant, diced tomatoes, spinach, sauce, onion, and pepper. I got 3 good layers out of mine in an oblong approx. 8x4" baking dish. I ended it with a top thick layer of the Alfredo Sauce, and a sprinkle of Italian seasoning and nutritional yeast. Bake at 375 degrees for 30 min covered, then another 30-40 uncovered or until top is good and browned. If you like a little extra crunch, consider sprinkling the top with some Panko Bread Crumbs the last 10 min of baking. Let cool for 10 min before serving. It is delicious and creamy, serve with a side salad and some crunchy bread for a complete meal. You can add more layers of vegetables for a more complex dish, some suggestions would be shredded carrots, cooked lentils, chopped broccoli, and *mushrooms. If you like to use vegan shredded cheese, put it right in the middle of the casserole. Use your imagination and make it your own. Enjoy!
*It is important to prebake the eggplant slices, and also very important to drain off the excess water from the tomatoes and spinach. Should you add extra vegetables like mushrooms, be sure and precook them and drain off excess water before adding them to the casserole. Otherwise it will make it too watery.
Ingredients
4+ cups of Cauliflower Alfredo Sauce
1 large eggplant, peeled and cut lengthwise into strips
1 small onion diced
1/2 green pepper diced
1 15 oz bag of steamed frozen spinach (drain off excess water)
1 can of diced tomatoes drained
2-3 T of nutritional yeast
1 tsp Italian seasoning
S&P as desired
Preheat oven to 375 degrees F. Put the eggplant slices on parchment paper on cookie sheet and bake in oven for about 10 min or just slightly browned and softened.
Then you are going to simply layer the ingredients. My layers started with a spoonful of the tomatoes on the bottom of casserole dish, then eggplant, diced tomatoes, spinach, sauce, onion, and pepper. I got 3 good layers out of mine in an oblong approx. 8x4" baking dish. I ended it with a top thick layer of the Alfredo Sauce, and a sprinkle of Italian seasoning and nutritional yeast. Bake at 375 degrees for 30 min covered, then another 30-40 uncovered or until top is good and browned. If you like a little extra crunch, consider sprinkling the top with some Panko Bread Crumbs the last 10 min of baking. Let cool for 10 min before serving. It is delicious and creamy, serve with a side salad and some crunchy bread for a complete meal. You can add more layers of vegetables for a more complex dish, some suggestions would be shredded carrots, cooked lentils, chopped broccoli, and *mushrooms. If you like to use vegan shredded cheese, put it right in the middle of the casserole. Use your imagination and make it your own. Enjoy!
*It is important to prebake the eggplant slices, and also very important to drain off the excess water from the tomatoes and spinach. Should you add extra vegetables like mushrooms, be sure and precook them and drain off excess water before adding them to the casserole. Otherwise it will make it too watery.