Earth Angel Vegan’s Eggplant Lasagna uses two previous recipes. The eggplant filling is the same filling prepared in the eggplant meatballs minus the chickpea flour and the panko. I also used the tofu ricotta. Simple marinara sauce can come from your favorite jar or homemade. I used brown rice lasagna noodles par boiled. The result was a really delicious lasagna that everyone loved.
1 box brown rice or whole wheat lasagna noodles par boiled (that means boiled briefly to make them soft enough to handle but hard enough to stand up to some baking time
3 -4 cups marinara sauce
1 eggplant prepared as in the previous eggplant meatball recipe (minus chickpea flour and panko)
1 package of tofu made into ricotta (see previous recipe)
In a glass baking dish add 1 cup marinara to cover the bottom and then add a layer of noodles. On top of the noodles put a layer of the cooked eggplant. Next a layer of noodles. On top of the noodles 1 cup marinara and then the ricotta. Next another layer of noodles and the remaining cup of sauce. Add more sauce if needed to make sure the top is coated with a good amount of sauce. Cover with foil and bake for 45 minutes in a 375 oven. Let it sit for 10 to 15 minutes before cutting and serving… Serve with whole grain bread and a beautiful green salad. Hummus salad dressing in a previous recipe completes the meal!