Lentil and Eggplant Lasagna [Bulkbites.com]

• Servings: 6
• Time: 75 minutes

Tofu and lentils add protein, while eggplant "noodles" keep this lasagna low carb. Make it vegan by substituting dairy free Parmesan cheese. Adapted from minimalist baker.

Nutrition

• calories: 342
• protein: 19
• carbs: 40
• fat: 13
• saturated fat: 2.75
• polyunsaturated fat: 3.58
• monounsaturated fat: 6.17
• cholesterol: 5
• sodium: 846
• potassium: 695
• dietary fiber: 17.68
• sugars: 15.07
• vitamin a: 126
• vitamin c: 37
• calcium: 135
• iron: 4
• magnesium: 0
• complex carbs: 7.25
• other fats: 0.5

Ingredients

• 2 eggplant, unpeeled Eggplant, raw
• 1 tablespoon Oil, olive, salad or cooking
• 28 ounce Prego Italian Sauce Marinara
• 0.5 cup Water
• 12 tablespoon Lentils, raw
• 4 serving Nasoya Tofu Plus Organic Tofu Extra Firm
• 1.5 lemon yields Lemon juice, raw
• 3 tbsp Bragg Premium Nutritional Yeast Seasoning
• 7.9999999999998 tbsp, chopped Basil, fresh
• 3 tsp, leaves Spices, oregano, dried
• 0.5 tsp Salt, table
• 0.5 tsp, ground Spices, pepper, black
• 1 tablespoon Oil, olive, salad or cooking
• 7.9999999999998 tbsp Cheese, parmesan, shredded

Instructions

• Preheat oven to 425 F. Slice eggplant the long way.
• Salt eggplant slices on both sides and let sweat to remove bitterness far at least 15 minutes. Pat dry.
• Arrange eggplant slices on baking sheet, drizzle with 1 Tbs olive oil and bake in oven for 13-15 minutes
• Reduce oven to 375 F
• While eggplant is baking, add marinara sauce and water to sauce pan and bring to a low boil over med. heat. Add lentils and lower heat to a simmer. Cook loosely covered (to prevent splattering) for about 15-20 min or until lentils are tender.
• In meantime, make tofu ricotta. Add tofu, yeast, lemon juice, basil, oregano, salt + pepper, parmesan cheese, and 1 Tbs olive oil to food processor or blender. Pulse to combine.
• Taste and adjust seasonings as needed. Yeast for cheesiness, pepper for flavor, and lemon juice for brightness.
• Grease a large baking dish. Spread thin layer of lentil marinara sauce into dish. Layer a few pieces of eggplant.
• Spoon half of ricotta filling over eggplant. Top with marinara and eggplant. Repeat until all ricotta is gone,
• Sprinkle top with parmesan cheese and cover with foil. Bake for 30 min, remove foil and bake for 10-15 additional minutes or until top is slightly browned.