I like to use the weekend to make my meals and desserts for the week. This vegan eggplant lasagna has been calling my name and as usual, I adapted the recipe to make use of what I already had on hand. Instead of lentils, I roughly smashed a can apiece of chickpeas and kidney beans. I don’t think I’ve ever purchased vegetable broth in my life so I found the ingredients and added the herbs mentioned plus some water and my current favorite Vietnamese mushroom seasoning. Started with a layer of marinara sauce, layered the baked eggplant and tofu ricotta. I had leftover spicy cashew dressing—can’t find the recipe and I’m mad about it—that I wish I added to every layer and not just the top because it took the dish to the next level. Anyway, a picture is worth a thousand words so let me stop talking and just post the process.
Adapted from:
1. https://frommybowl.com/vegan-eggplant-lasagna/
2. https://thehiddenveggies.com/ricotta/