Vegan Eggplant Zucchini Lasagna: Confessions of a Sneaky Cook

By vdub

Ingredients

• Roast:
• 2 eggplants, sliced longitudinally into strips
• 4 large zucchini, sliced longitudinally into strips
• 1 head cauliflower, chopped
• Organic extra virgin olive oil spray
• Pepper
• Italian seasoning
• Garlic powder
• Sauté:
• 1 swish olive oil
• 4 garlic cloves, diced
• 2 T Italian seasoning
• 1 T Earthbound Farm organic crushed Italian blend puree
• 1 leek, diced
• 4 carrots, diced
• 3 stalks greens, chopped (I used Swiss Chard and beet greens)
• 4 peppers, red, yellow, orange, green diced
• 2 cups mushrooms, sliced
• Sauce:
• 1 jar organic Muir Glen Italian herb spaghetti sauce
• “Cheese” filling:
• 15 oz organic tofu, drained
• 2 T nutritional yeast
• 2 T ground flax seed
• 2 T lemon juice
• 2 T pepper
• 2 T Italian seasoning
• 1 T garlic powder
• Topping: 1/2 c shredded vegan cheese, such as Daiya cheese.

Details

Servings 1
Adapted from wakingupvegan.com

Preparation

Step 1

Preheat oven to 400 degrees convection roast or similar setting. Spray baking sheets with cooking spray. Spray vegetables for roasting with olive oil spray then coat with pepper, Italian seasoning, and garlic powder. Arrange vegetables on individual baking sheets. Roast for about 10-20 minutes, turning frequently.

When roasting is complete, turn oven down to 350 degrees. Sauté garlic, Italian seasoning, Italian bend puree, leek, carrots, greens, peppers, and mushrooms until tender. Add spaghetti sauce to sauté. Add all “cheese” ingredients to food processor and blend until smooth. To prepare lasagna, spray baking dish, then coat bottom with thin layer of sauce, followed by layer of roasted eggplant, then sauce, then roasted cauliflower and “cheese”, then layer of roasted zucchini. Continue layering, finishing with layer of sauce followed by layer of shredded cheese. Bake lasagna at 350 degrees for about 30-45 minutes. Enjoy this delicious Vegan Eggplant Zucchini Lasagna!