This one-pot vegan eggplant lasagna is a healthier take on the classic dish. Packed with flavor and loaded with veggies, it's a meal that everyone can enjoy.

Quick Info

⏱️ 367 min • 🍽️ 8 servings • ⭐ 91%

Nutrition

577 cal • 11g protein • 52g carbs • 34g fat

Tags

[North American] • [Dairy-Free] • [Vegan] • [Vegetarian] • [Dinner] • [Fusion] • [Under 1 Hour] • [High-Protein]

Ingredients

• 2 cups raw cashews
• 1 cup extra-virgin olive oil
• 1 cup lightly packed fresh basil leaves
• ¼ cup nutritional yeast
• 2 tablespoons lemon juice
• 2 teaspoons kosher salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• 1 garlic clove, roughly chopped
• Nonstick cooking spray
• ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
• 2½ pounds eggplant, cubed
• 1 small carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 small yellow onion, finely chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ½ cup dry white wine
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 3 cups vegetable stock
• 1 (28-ounce) can crushed tomatoes
• 8 ounces vegan “no-boil” lasagna noodles, broken in half
• 2 cups shredded vegan mozzarella cheese
• Finely chopped flat-leaf parsley, for garnish
• Garlic bread, for serving

Instructions Preview

1. Make the pesto cashew cream cubes: In a bl…
2. Grease an ice cube tray with nonstick spra…
3. Make the lasagna: Heat a large pot over me…

…and 10 more steps

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Recipe by: Jordan Kenna • From: Tasty