Vegan Eggplant Lasagna Recipe (Gluten + Grain Free!)
This Vegan Eggplant Lasagna has layers of Eggplant noodles, a hearty Lentil filling, and a Vegan Ricotta cheese that will blow your mind! Plus it's Gluten, Grain, and Oil-Free ;) Get the full recipe at
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$14 Vs. $54 Vegan Lasagna
Merle and Rachel compete in a vegan lasagna food challenge to see who can make the better broke vs expensive lasagna recipe. It will be up to Aria to taste test and determine the winner!
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Cheap Vegan Lasagna
Serves 9
INGREDIENTS
Tofu Ricotta
21 ounces extra-firm tofu
1½ tablespoons lemon juice
2 tablespoons nutritional yeast
2 cloves garlic
½ teaspoon dried basil
¾ teaspoon salt
¾ teaspoon pepper
Eggplant/Mushroom Sauce
1 tablespoon olive oil
½ medium yellow onion, diced
3 cloves garlic, minced
1 pound white button mushrooms, chopped
1 pound eggplant, diced
1 tablespoon low-sodium soy sauce
1 tablespoon Italian seasoning
Salt, to taste
Pepper, to taste
¾ cup inexpensive red wine
36 ounces jarred tomato sauce (reserve 1 cup)
16 ounces lasagna noodles
Dried basil, to taste
PREPARATION
In a food processor combine tofu, lemon juice, nutritional yeast, garlic, dried basil, salt, and pepper, and blend until smooth. Set aside.
To a large pan add olive oil. Once the oil begins to shimmer, add onion and cook for 2-3 minutes until translucent. Add garlic and salt to taste, then cook another couple of minutes until fragrant. Add mushrooms and eggplant and saute for about 20 minutes until cooked down.
Add soy sauce, Italian seasoning, salt to taste, pepper to taste, red wine and cook for another 2 minutes.
Add in tomato sauce and bring to a boil. Lower heat, cover, and simmer for about 20 minutes.
Par-cook your lasagna noodles for about 4-5 minutes
Preheat the oven to 375°F (190°C).
In a 9x13 inch lasagna pan add ½ cup of reserved sauce to cover the bottom. Layer half-cooked lasagna noodles, then spread ricotta mixture over top, followed by sauce. Repeat until finished and top lasagna noodles with remaining ½ cup reserved sauce and dried basil to taste. Cover with aluminum foil.
Bake for 25 minutes, remove aluminum foil and bake for 5 more minutes.
Allow to cool about 10-15 minutes then cut into ninths, serve.
Enjoy!
Inspired by:
Expensive Vegan Lasagna
Serves 9
INGREDIENTS
Cashew Ricotta
3 cups raw cashews
6 tablespoons nutritional yeast
3 tablespoons lemon juice
¾ cup cup extra virgin olive oil
1½ cups fresh basil, lightly packed
3 cloves garlic
1½ teaspoons salt
½ teaspoon pepper
½ cup water
“Meat” Sauce
1 tablespoon olive oil
½ medium yellow onion, diced
4 cloves garlic, minced
18 ounces ground Impossible meat
1 tablespoon tomato paste
1 tablespoon Italian seasoning
¾ cup expensive red wine
Salt, to taste
42 ounces crushed San Marzano tomatoes (reserve 1 cup)
8 ounces shredded vegan mozzarella cheese
16 ounces lasagna noodles
PREPARATION:
Make the pesto ricotta. In a blender, combine the cashews, nutritional yeast, lemon juice, olive oil, basil, garlic, salt, pepper, and water. Blend until smooth.
To a large saucepan add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 2-3 minutes until translucent. Add the garlic and cook for another couple of minutes until fragrant.
Add the Impossible meat, breaking it up with your spoon, and cook for about five minutes or until browned.
Add tomato paste, Italian seasoning, red wine, and salt to taste, then cook for 2 minutes.
Add crushed tomatoes and bring to a boil, then reduce to a simmer, cover, and cook for 25-30 minutes.
Par-cook your lasagna noodles for about 4-5 minutes
Preheat the oven to 350°F (175°C).
In a 9x13 inch lasagna pan add ½ cup crushed tomatoes to cover the bottom, then layer half-cooked lasagna noodles, then spread ricotta mixture over top, followed by “meat” mixture and then mozzarella shreds. Repeat until you run out of ricotta and meat sauce, then add the last noodle layer and top with the other ½ cup crushed tomatoes and cheese. Cover with aluminum foil.
Bake for 25 minutes, then remove aluminum foil and bake for 5 more minutes.
Allow to cool about 10-15 minutes then cut into ninths, serve.
Enjoy!
Inspired by:
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Veg Lasagna Recipe | No Oven Recipe | बिना अवन के लज़ान्या बनाओ घरपे | Chef Sanjyot Keer
Full written recipe for Veg lasagna
For red sauce:
Ingredients:
· Olive oil 2 tbsp
· Onion 1 nos. medium sized (chopped)
· Garlic 1 tbsp (chopped)
· Kashmiri red chilli powder 1 tsp
· Tomato puree 2 cups (fresh0
· Tomato puree 200gm (market bought )
· Salt to taste
· Chilli flakes 1 tbsp
· Oregano 1 tsp
· Sugar 1 pinch
· Black pepper 1 pinch
· Basil leaves 10-12 leaves
Method:
· Set a pan on high heat & add the olive oil & let it heat nicely.
· Further add onions & garlic, stir & cook on medium flame for 2-3 minutes until the onions turn translucent.
· Now add kashmiri red chilli powder & stir it lightly then add tomato purees, salt, chilli flakes, oregano, sugar & black pepper, stir everything well, cover & cook on low flame for 10-12 minutes.
· Further add the basil leaves by tearing then with your hands & stir well.
· Your red sauce is ready.
For white sauce:
Ingredients:
· Butter 30gm
· Refined flour 30gm
· Milk 400gm
· Salt to taste
· Nutmeg 1 pinch
Method:
· Set a pan on high heat, add the butter into it & let it melt completely, then add the flour & stir it well with the spatula & make sure you lower the flame & cook for 2-3 minutes, the texture of it will change from doughy to sandy.
· Further add the milk in 3 batches while continuously whisky it, it should be lump free, cook until the sauce thickens & becomes smooth.
· Now add salt to taste & nutmeg, stir well.
· Your white sauce is ready.
Sauteed veggies:
Ingredients:
· Olive oil 2 tbsp
· Garlic 1 tbsp
· Carrot 1/3 cup (diced)
· Zucchini 1/3 cup (diced)
· Mushroom 1/3 cup (chopped)
· Yellow bell pepper ¼ cup (diced)
· Green bell pepper ¼ cup (diced)
· Red bell pepper ¼ cup (diced)
· Corn kernels ¼ cup
· Broccoli ¼ cup (blanched)
· Sugar 1 pinch
· Oregano 1 tsp
· Chilli flakes 1 tsp
· Salt to taste
· Black pepper 1 pinch
Method:
· Set a pan on high heat & olive olive, let it heat well & then add garlic, stir & cook for 1-2 minutes on medium flame.
· Further add carrots & zucchini, stir well & cook on medium flame for 1-2 minutes.
· Now add all the remaining vegetables & ingredients, stir well & cook for 1-2 minutes.
· Your sauteed veggies are ready.
For lasagna sheets:
Ingredients:
· Refined flour 200gm
· Salt 1/4 tsp
· Water 100-110 ml
Method:
· In a large bowl add the refined flour along with the remaining ingredients & add water in batches to make a semi-tough dough.
· Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes.
· After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again.
· Once the dough has rested divide it into 4 equal parts & form them into roundels.
· Further, place the roundel onto a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin.
· Once you have rolled it out, trim the edges using a knife to form a large rectangle, dive the rectangle into smaller, equal sized rectangles.
· Your lasagna sheets are ready.
To make the makeshift oven:
· Take a large handi & spread ample amount of salt in it, place a small ring mold or cookie cutter & cover the handi, set it on high flame & let it preheat for 10-15 minutes at least.
Layering & baking of lasagna:
· Red sauce (very thin layer)
· Lasagna sheets
· Red sauce
· Sauteed veggies
· White sauce
· Mozzarella cheese
· Parmesan cheese
· Lasagna sheets
· Repeat the same layering process 4-5 times or until your baking tray fills, you should at least have 4-6 layers.
· Bake for 30-45 minutes in the makeshift oven. (30-35 minutes at 180 C in an oven)
#YFL #SanjyotKeer #VegLasagna
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