Eggplant Lasagna Vegan

While the eggplant dries on the second side sauté the peppers onions. Cover with a paper towel.

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Grease 2 large baking trays with olive oil and place zucchini eggplant.

Eggplant lasagna vegan. Rinse off salt and pat it dry. This is easiest with a mandolin slicer. Leave at least one hour to let the moisture from the eggplant drain from the colander.

To begin making no pasta lasagna cut the eggplant lengthwise into ⅛ inch slices. Use a paper towel to rub off the salt and extra moisture from the eggplant. While the eggplant is drying on the first side blend the tofu nutritional yeast or parmesan garlic and pesto together.

Spread about one-third of the Vegan. It includes delicious tomato sauce and spinach. This vegan eggplant lasagna is made with two vegan cheeses cottage cheese and mozzarella.

Next sprinkle the slices evenly with salt on both sides then set on a. Bake in the oven at 375 degrees F for 15 to 20 minutes then carefully uncover and return to the oven to bake for another 10 to 20 minutes until the top layer of cheese is nice and melted and some edges of the vegetarian eggplant lasagna. Place sliced zucchini and eggplant in a large colander in the sink and sprinkle generously with salt and let sit for 30 minutes to an hour.

Enjoy this as a main dish or as a side dish with a nice salad and form of protein like chicken or tofu. Preheat oven to 180C. Cover the dish tightly with foil.

Eggplant slices make up the lasagna sheets rather than traditional carby pasta sheets. Just thinly slice 2 eggplants and use the slices in place of where you would use lasagna pasta sheets. Place six sheets of lasagna down in the dish first then 14 of the sauce spread evenly 14 of the ricotta use a teaspoon or tablespoon of blob them around the sauce and then repeat all the.

Each serving of this delicious keto and vegan eggplant lasagna is 221 calories with 12 grams net carbs 15 grams of fat and 7 grams of protein. Preheat the oven to 350 F 170 C.

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