Lasagna may just be one of the ultimate comfort foods ... hearty, saucy vegetables layered between noodles? Heaven! This version is wholesome, yet still totally satisfying – whole wheat lasagna noodles, tofu, lentils, and eggplant give this pasta dish a hearty bite and awesome flavor.
Show-Stopping Lentil and Eggplant Lasagna [Vegan]
- 8 uncooked whole-wheat lasagna noodles
- 1/2 cup beluga lentils (dry weight)
- 1 cup water
- 1 large eggplant
- 1 cup fresh spinach
- 14 ounces silken tofu
- 1 teaspoon dried thyme or any other herbs to your taste
- 1 cup plus 2 tablespoons soy milk
- 1/2 tablespoon arrowroot
- 1 fresh tomato
- Vegetable oil
- Preheat oven to 355°F. Wash the eggplant and cut it into small chunks. Season with salt and place in a baking dish, drizzle with a small amount of vegetable oil (for example, olive oil). Bake for 30 minutes or until the eggplant is soft and dark brown.
- Rinse the lentils, place them in a soup pot, and cover with one cup of water. Bring to a boil, reduce heat and simmer for 20 minutes. Season with salt. Mix with the eggplant.
- Heat a small amount of vegetable oil (about 1 teaspoon) in a deep frying pan. Put the spinach in the pan, season with salt and cook, stirring, for 2-3 minutes, or until the liquid evaporates.
- Blend the silken tofu with rosemary and a pinch of salt in a blender or just mash it with a fork. And now it is time to arrange the lasagna!
- Preheat oven to 390°F. Lay the bottom of a deep baking dish with parchment and sprinkle with oil.
- Place two lasagne noodles adjacent to each other, so that there is no gap between them.
- Pour half of the lentils and eggplant mixture on top of lasagna. Smooth it out. Next, pour 1/3 of the tofu. I used a tablespoon to pour the tofu. I used the back of the spoon to evenly distribute the tofu.
- Cover the first layer with two lasagne noodles. Top it with the spinach. Smooth out and cover with 1/3 of the tofu.
- Again, cover this layer with two lasagna noodles. Pour the remaining mixture of lentils and eggplant, followed by the rest of the tofu. Cover with the last noodles.
- Prepare soy “béchamel." To do this, first bring a glass of soy milk in a small saucepan slowly to boiling. Stir in the arrowroot in 2 tablespoons of cold soy milk and pour this mixture into the boiling milk.
- Stirring constantly, bring the sauce to the consistency of béchamel. It takes just a few minutes. Arrowroot is a strong thickener and works very quickly.
- Pour the béchamel on the top of the lasagna.
- Cut the tomato in thin slices and place them on the top of the lasagna. Season with salt.
- Place the lasagna in the preheated oven and bake for 45 minutes. Turn off the oven and allow the lasagna to stay for another 15 minutes.
- Remove the lasagna from the oven and let stand for a while before cutting it into portions.
You can replace silken tofu in this recipe with firm tofu blended with a bit of soy milk (add milk gradually so you do not accidentally make the tofu mix too liquid-y). The “béchamel” can be made from any plant-based milk, such as oat or almond.