Jenny Lasagna

Caution: this recipe may be considered sacrilegious by your Italian grandmother

---

Jenny Lasagna

Preparation Time: 30 mins

Cook Time: 10 mins–15 mins + 30–40 mins Total Time: Approximately 1 hr and 30 mins

Ingredients:

1 package of gluten free lasagna noodles (I have used both brown rice noodles and green lentil noodles – both delicious!)

1 large eggplant

1 tbs oil

2 large jars of your favorite vegan marinara sauce (24 fl oz)

Vegan Mozzerella Cheese Shreds *optional

Vegan ground sausage or beef *optional

Salt and pepper, to taste *optional

“Ricotta” Filling:

1 package of silken tofu (16 oz)

½ lemon, juiced

1.5 tbs garlic powder

½ cup nutritional yeast

2 tsp salt

1 tsp oregano

Directions:

1. Preheat the oven to 350°F. Wash and thinly slice your eggplant lengthwise. Salt the slices and let them sit until they begin to sweat, about 5-10 mins. Grease a large baking sheet with 1 tbs of olive oil and place the eggplant slices. Bake for 10-15 minutes, or until the eggplant is soft. Do not let it burn!

2. Place tofu, lemon juice, garlic powder, nutritional yeast, salt, and oregano into a blender and mix on medium speed until completely combined.

3. If you are using non-oven ready noodles, bring a large pot of water to boil and cook the noodles according to the packaging instructions.

4. **Optional – heat a medium skillet over medium heat. Add vegan sausage or beef meat and sauté until fully cooked, about 5 minutes. Season with salt and pepper to taste.

5. To assemble your lasagna – wait until all your ingredients have cooled and set them all out in front of you. Using a large lasagna pan, (approximately 12x16 inches,) start with one layer of marinara sauce on the bottom of the pan. Then add one layer of eggplant slices. Aim to cover the pan with as little overlap as little as possible. If using meat, add on top of the eggplant. Then add a layer of “ricotta.” Repeat in this order until You have either run out of ingredients or filled ¾ of the pan.

6. **Optional – top with vegan mozzarella shreds.

7. Bake for 30 mins-40 mins, making sure noodles are cooked through if using oven-ready noodles.

8. Enjoy!

#sendnoods

---

Sup guysss,

I don't have much to say about this recipe other than, like all lasagna, it is god's work. It takes a little bit of work, but I promise it is 100% worth it. I don't always feel the need to say this, but

even your non-vegan, non-gluten free friends will like this recipe!!!