Best Vegan Lasagna Recipe

An easy vegan lasagna recipe with delicious layers of eggplant, zucchini, roasted peppers, and an almond based homemade "ricotta" filling.

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INGREDIENTS

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INSTRUCTIONS

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To cook the eggplant, mince two of the garlic cloves and stir into the olive oil. Brush both sides of eggplant slices with the garlic oil and season with salt and pepper.

I like this ricotta filling to have even more flavor, so to the linked vegan almond ricotta recipe, add an additional 1/2 teaspoon salt, 1 1/2 teaspoons truffle oil and 2 cloves peeled garlic. Blend in the blender until blended.

To assemble the lasagna, spread a thin layer of the marinara over the bottom of a 9x13-inch baking dish. Top with a layer of the prepared eggplant, raw zucchini, and red peppers.

For more recipes, visit Yummy Mummy Kitchen!

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Best Vegan Lasagna Recipe

An easy vegan lasagna recipe with delicious layers of eggplant, zucchini, roasted peppers, and an almond based homemade "ricotta" filling.

INGREDIENTS

- Eggplant - Olive oil - Garlic - Vegan ricotta - Sea salt - Truffle oil - Fresh Italian parsley - Marinara sauce - Zucchini - Fire roasted red peppers - Lasagna noodles

INSTRUCTIONS

Preheat the oven to 400 degrees F.

To cook the eggplant, mince two of the garlic cloves and stir into the olive oil. Brush both sides of eggplant slices with the garlic oil and season with salt and pepper.

I like this ricotta filling to have even more flavor, so to the linked vegan almond ricotta recipe, add an additional 1/2 teaspoon salt, 1 1/2 teaspoons truffle oil and 2 cloves peeled garlic. Blend in the blender until blended.

To assemble the lasagna, spread a thin layer of the marinara over the bottom of a 9x13-inch baking dish. Top with a layer of the prepared eggplant, raw zucchini, and red peppers.

For more recipes, visit Yummy Mummy Kitchen!

To get the full recipe, click here!

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