Vegan Eggplant Lasagna

I have made this about 4 or 5 times since this initial first try, and I have changed the ingredients every single time. I have added bread crumbs, flax seeds, spinach, zucchini, beans, carrots and loads more. The possibilities are endless. Stay tuned for many variations of this tasty recipe.

This one is dairy free, pasta free and meat free.

1 eggplant
1/2 onion (chopped)
Black pepper (optional)
1 can organic tomatoes (blend them)
Handful of chopped mushrooms

Preheat oven at 400 degrees
Blend your tomatoes & set aside
Cut eggplant into 1/2 inch slices horizontally and set aside
Coat baking dish with tomato puree
Place a layer of eggplant slices
Place a layer of tomato puree
Place a layer of chopped onions
Place a layer of chopped mushrooms
Repeat until you reach the top of the dish!
Cover with foil and place in oven for 40 minutes
Remove foil and put back in oven for another 10-15 minutes
Keep an eye on it, as the top layer may get dark around the edges
Remove, let cool, cut & serve!

I used a square baking dish. For a lasagna dish, you’ll need larger portions.
For a larger dish, cut eggplant vertically.
More photos coming soon.
Experiment with ingredients. Add carrots or spinach, zucchini, sliced tomatoes and more

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Filed under #InstaWeanTeam Challenge, Adult Friendly, Dairy Free, Finger Food, Toddler Friendly, Vegan Friendly, Vegetarian Friendly

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