Eggplant ‘Ricotta’ Lasagna

Eggplant ‘Ricotta’ Lasagna

I absolutely love a good lasagne, and I have to say that this one has become my favorite. Fresh, clean and light without the dairy and gluten in traditional lasagne’s this dish is always a winner! When we have guests around we sometimes serve this as a main with a delicious side salad, or this is fantastic even as a side dish. I love that it is 100% plant-based, which adds to its vibrancy.

Eggplant prepping

As a time saver, sometimes I like to bake the eggplant sheets ahead of time and leave them in the fridge in an airtight sealed container (max up to 3 days) until I am ready to make the lasagne, so easy and quick! Instead of using dairy ricotta cheese I use my fermented Ricotta Nut Cheese, which not only lends itself to the ricotta mouthfeel and fresh flavor, it also helps to get our good gut buddies in our microbiota proliferating. If you do well with dairy and prefer to use regular ricotta, by all means, go for it. Please note that nut cheeses do not melt like dairy cheeses, however in this dish due to the layering, when you slice into your lasagne it will be perfect.

Eggplant ‘Ricotta’ Lasagna dish

I also use my no-cook Marinara Sauce, which is super easy to make and bursting with flavor. All of these delicious from scratch simple layers make this lasagne an absolutely delightful dish.

Eggplant ‘Ricotta’ Lasagna

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Recipe by Priscilla Soligo Course: Mains, Nuts & Cheeses

Ingredients

  • 650g 6 Medium Eggplants, sliced approx. 0.5 cm thick

  • 500g 2 Cups Marinara Sauce

  • 300g 1¼Cups Ricotta Nut Cheese

  • 60g ¼ Cup Coconut Oil, or Avocado Oil

  • 15g ⅓ Cup Fresh Basil Leaves

  • Unrefined salt & Pepper to taste

Directions

  • Preheat the oven at 250C / 482F.
  • In a large bowl, coat the eggplant slices with the oil and sprinkle with salt and pepper.
  • On a tray lined with baking paper, lay out the eggplant slices.
  • Bake for 30-40 minutes, make sure to flip the eggplant slices to avoid burning.
  • Remove from the oven.
  • Note: To save time, baking the eggplant slices can be done ahead of time, refrigerated and used the day you decide to make your lasagne (store no longer than 3 days).
  • In a baking dish (approx. 24cm x 19 cm), assemble lasagne in this order: ⅓ amount of the marinara sauce, ⅓ amount of the ricotta nut cheese, a few torn up basil leaves and ½ amount of the baked eggplants sheets.
  • Repeat the steps above to make the second layer (two layers total) and top with the remaining marinara sauce (do not top with ricotta cheese yet, or it will burn.)
  • Re-set oven temperature to 210C/ 410F.
  • Bake the lasagna for 25 minutes.
  • Remove lasagne from the oven and top with the remaining ricotta nut cheese.
  • Bake again for another 5 minutes. Remove from heat and garnish with torn fresh basil.

Notes

  • Storage: Lasagne stores well in the fridge in an airtight sealed container for up to 3 days.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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