Italian-Approved Eggplant Lasagna

Tofu as cheese? Yes, cheese! Somehow lemon and dried parsley can make tofu taste like cheese. Guaranteed to make your Italian family nod their heads in approval to your vegan diet, finally!

What you will need:

1-2 Boxes of Oven-ready Lasagna Sheets

2 Jars of Marinara Sauce

1 Head of Broccoli

Optional: Daiya Cheese

Optional: “Follow Your Heart” Vegan Mozzarella to top off the Lasagna

Optional: Add spinach between layers

“Ricotta” Cheese Ingredients:

2 Packages of Firm tofu (IMPORTANT: Dry the tofu in between towels)

2 Tbsps Fresh Lemon Juice

1/4 cup Fresh Flat Leaf Parsley

2 Tsp Salt

¼ Tsp Black Pepper

Optional: 4 Tbsp Nutritional Yeast

Eggplant:

1 Medium Eggplant

1 Tsp Salt

Olive Oil

Directions:

Preheat oven to 350F
Cut slices of eggplant about ¼ inch thick, drizzle oil over the eggplant and top with a sprinkle of salt. Place on pan/tray greased with a light oil spray. Bake in oven for 20 minutes
Meanwhile, combine the ingredients for the “Ricotta” cheese in a large mixing bowl
Once the eggplant is ready, heat up a minimal amount of olive oil on medium-high in skillet/pan and fry the eggplant like you would bacon
Spread a thin layer of marinara sauce in a glass baking dish and place a layer of lasagna sheets on top
Spread tofu "cheese" mixture on top of the lasagna sheets laid out in the baking dish.
Top with a layer of eggplant bacon, (optional: sprinkle a thin layer of Daiya Cheese) then top with a layer of the marinara sauce
Repeat steps 5-7 to arrive at 3-4 layers
Finish by topping with lasagna sheets and marinara sauce
Sprinkle chopped broccoli on top of lasagna
Optional: place thinly slices vegan mozzarella on top.
Cover baking dish in tin foil and bake for 40 minutes.