SOY-FREE OPTION*   GLUTEN-FREE OPTION**   OIL-FREE OPTION***

Indulge in the delightful flavors of Eggplant Lasagna, a dish that reimagines the classic Italian favorite with a creative twist. This recipe showcases layers of tender eggplant, velvety lasagna noodles, and a rich, flavorful sauce that will captivate your taste buds. The combination of savory crushed tomatoes, aromatic oregano, and a hint of rosemary creates a robust sauce that beautifully complements the creamy White Bean Basil Cheesy Spread filling. With each bite, you’ll savor the harmonious blend of textures and flavors, from the luscious eggplant slices to the satisfying chew of whole wheat lasagna noodles. Whether you’re seeking a hearty vegetarian meal or simply looking to explore new culinary horizons, this Eggplant Lasagna promises to impress with its wholesome ingredients and comforting appeal. So gather your loved ones and indulge in a slice of lasagna perfection that celebrates the versatility and deliciousness of eggplant in a whole new way.

Eggplant Lasagna is a delightful alternative to traditional lasagna, offering a lighter and healthier twist to the classic dish. Eggplant, also known as aubergine, takes center stage as a flavorful and versatile ingredient that adds a unique touch to this Italian-inspired recipe. With its mild, slightly sweet taste and tender texture when cooked, eggplant becomes the perfect substitute for traditional pasta layers in lasagna.

One of the highlights of this dish is the rich and flavorful sauce. Made with crushed tomatoes, oregano, and a hint of rosemary, the sauce brings a burst of tangy and aromatic flavors to each bite. It perfectly complements the creamy and satisfying filling of White Bean Basil Cheesy Spread, which adds a protein-packed and nutritious element to the dish.

This is easy to whip up when a lasagna craving hits. You can add 1 cup (248 g) tofu to the filling to make it more ricotta-like.

YIELD: 8 servings

TOTAL PREP TIME: 25 minutes

TOTAL COOKING TIME: 60 minutes

INGREDIENTS

FOR THE SAUCE:

• 1 can (28 ounces, or 785 g) crushed tomatoes (with basil, if possible) or 3 cups (540 g) diced fresh
• 1 teaspoon oregano
• 1/4 teaspoon ground rosemary or 1 teaspoon dried leaves
• Salt and pepper, to taste

FOR THE FILLING:

• 2 recipes White Bean Basil Cheezy Spread
• 1/2 cup (120 ml) unsweetened nondairy milk (*use soy-free)
• 1 medium eggplant, thinly sliced
• 1 package (9 ounces, or 255 g) whole wheat lasagna noodles (**use gluten-free)

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C, or gas mark 4). Oil an 11 × 8-inch (28 × 20 cm) casserole pan or use a nonstick pan.
2. To make the sauce, combine all the ingredients in a mixing bowl.
3. To make the filling, add the white bean spread and nondairy milk to a food processor and blend until smooth and creamy.
4. Layer some sauce on the bottom of the prepared pan. Arrange a layer of eggplant slices, followed by a layer of lasagna noodles, and then a layer of the white bean filling. Repeat the layers until all the ingredients are used. End with a layer of eggplant slices, noodles, and sauce on top.
5. Cover the pan with foil and bake for 60 minutes, or until the center is steaming.
6. Remove from the oven and let it cool slightly before serving. Cut into squares and enjoy the delicious flavors of this savory Eggplant Lasagna.

NOTE:

• This recipe can be customized by adding additional vegetables or herbs to the filling or adjusting the seasoning of the sauce according to your taste preferences.

PER SERVING:

• 233.5 calories; 1.9 g total fat; 0.1 g saturated fat; 12.3 g protein; 50.4 g carbohydrate; 12.4 g dietary fiber; 0 mg cholesterol.

FANCY BEAN SUBSTITUTES:

•  Flageolet, European Solider, Vallarta, Alubia Blanca