Vegan Eggplant Lasagna | Tasty Recipes

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Vegan Eggplant Lasagna

"A traditional holiday meal so rich you won't notice that the cheese is missing!"

Ingredients :

• 6 cloves garlic, divided
• 1 (16 ounce) package lasagna noodles
• 2 (1 1/2 pound) eggplants, sliced paper-thin lengthwise
• olive oil
• 33 1/2 ounces boxed tomato sauce (such as Hunt's®), divided
• 1/4 teaspoon garlic granules, or to taste
• 1/4 teaspoon dried savory, or to taste
• salt and ground black pepper to taste
• 1 (3.8 ounce) can black olives, drained
• 1/4 cup packed chopped fresh parsley
• 1 (16 ounce) chickpeas, drained
• 1 (16 ounce) can white beans, drained
• 1 tablespoon packed chopped fresh parsley

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H48M

• Put unpeeled garlic cloves in a dry skillet over medium-high heat. Toast, shaking the pan occasionally, until skins are brown, 5 to 8 minutes. Remove from heat; when cool enough to handle, remove and discard peels.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
• Preheat oven to 400 degrees F (200 degrees C).
• Paint the eggplant slices with a light coat of olive oil. Combine eggplant and half the tomato sauce in a lasagna pan. Season with dehydrated garlic, dried savory, salt, and pepper.
• Bake in the preheated oven until eggplant is tender, about 20 minutes. Transfer eggplant to a bowl.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Combine olives, 4 of the pan-roasted garlic cloves, and 1/4 cup parsley in a food processor. Blend well. Add chickpeas and white beans. Blend until smooth.
• Coat the bottom of the lasagna pan with 1/4 of the remaining tomato sauce. Layer 1/4 of the cooked lasagna noodles, 1/3 of the blended beans, and 1/3 of the cooked eggplant slices. Repeat 2 more times. Finish with a layer of lasagna noodles and the remaining tomato sauce.
• Chop the remaining 2 pan-roasted garlic cloves; sprinkle garlic granules and 1 tablespoon parsley on top of lasagna.
• Bake in the hot oven until bubbly, about 30 minutes. Cool for 10 minutes before serving.

Notes :

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