This lasagna celebrates summer’s abundance of eggplants and zucchinis at the farmers market. It’s super simple to put together and hearty with the addition of red lentils. You can customize this recipe by using real or vegan cheese. I often use a combination. I’ve used fresh ricotta from the farmers market and I’ve also tried it with Kitehill’s almond ricotta. I’m obsessed with Miyoko’s Kitchen vegan mozzarella and usually stick to it. When it comes to tomato sauce I always use Rao’s Tomato Basil.
I love this recipe because you don’t precook the eggplant or zucchini, making it less fussy to prepare. Thinly slice the eggplant and zucchini using a mandoline or a serrated bread knife.
- 1 small eggplant, sliced lengthwise 1/4" thick
- 1 zucchini, sliced lengthwise 1/8" thick
- 24 oz jar of tomato Sauce
- 3/4 cup red lentils, rinsed and drained
- 1 cup vegan or non-vegan ricotta
- 1 cup vegan or non-vegan mozzarella
- approx. 13" x 9" casserole dish
Preheat oven to 400°F
Line two baking trays with clean tea towels (or paper towel). Arrange eggplant and zucchini slices in a single layer and sprinkle with salt. Allow vegetables to release moisture (about 1 hour) and dab dry.
Meanwhile, in a large saucepan, combine tomato sauce and 1 cup of water and bring to a boil. Add the lentils and bring to a simmer over low heat. Cover loosely and stir occasionally. Cook for 15 minutes until lentils are tender (this step can be done a day in advance and stored in the fridge).
In a casserole dish, spread a thin layer of lentil tomato sauce, a single layer of eggplant noodles, another layer of lentil tomato sauce, and a sprinkle of ricotta; repeat with zucchini noodles, and then eggplant or/and zucchini noodles (depending on how many noodles you have left of each). Top the last layer with both ricotta and mozzarella.
Bake lasagna for 40 minutes and allow to rest for 10 minutes before slicing.