Rolled Eggplant Lasagna with Cashew Filling

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Baked eggplant, stuffed with cashew cream… could it get any better? I wasn’t able to get a photo once the sauce and cheese was added, but let me tell you, no one missed the pasta with this dish.

I took one large eggplant and thinly sliced it using a mandolin. Eggplants contain a lot of moisture and it’s best to salt the slices to help release some of the water. While the eggplant was sweating away, I made the filling. First, I sautéed some baby kale. Then, I made the cashew filling as follows:

  • 2 c raw cashews, preferably soaked for 4 hours
  • 1/2 c water
  • 1 Tbls lemon juice
  • 1 Tbls nutritional yeast
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt

Blend all ingredients until you get a creamy consistency.

Next, pat the sweated eggplant with paper towels; coat with olive oil, salt and pepper. Roast at 400 F until the slices are tender. Remove from oven, let cool. Spread with cashew filling and baby kale. Roll and place in a dish that has a foundation of pasta sauce. Cover rolled eggplant with remaining pasta sauce and top with cheese, if desired. Bake at 350 F for about 30-40 minutes.

 

 

Vegan Lasagna

Of all the recipes I’ve explored, I’ll be completely honest in admitting that I’ve never once made a lasagna dish. A few months ago I did a spin on a mexi-lasagna, but that was with tortilla shells, not lasagna noodles. There is something about the long wavy noodles that has kept me at bay. Well, it was time to work through this silly fear and dive into a recipe by Isa (modified by Vegan Iowan). I spruced it up by adding some Daiya cheese slices, because what’s lasagna if it’s not filled with ooey, gooey cheesy goodness??

I can’t say how much I love this recipe. It is incredibly simple, quick, and so delicious. My boyfriend loved it, my parents loved it, and I am sure you will love it too!

Ingredients

  • 8 oz lasagna noodles
  • 1 jar pasta sauce (I used Newman’s garden mix)
  • 1 block tofu
  • 1/4 c nutritional yeast
  • 1 tsp minced garlic
  • 2 tsp oil
  • 2 tsp lemon juice
  • 2 Tbls dried basil
  1. Cook the lasagna according to the package
  2. Next, make the tofu mixture. Press liquid out of tofu then crumble into a bowl. Add nutritional yeast through basil and mix well (I used my hands)

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      3.  After the lasagna has cooked, I preheat my oven to 375. Then, in a 9 x 13 pan, layer sauce, noodles, tofu, cheese; repeat

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4.  Cook for 20 minutes covered and 15 minutes uncovered

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