Name: Lentil & Eggplant Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 9 (slices)
Ingredients: 2 medium eggplants ((sliced into 1/4-inch slices lengthwise // or 12 lasagna noodles, boiled)); Sea salt (for sweating); 1 Tbsp olive oil; 1 28-ounce jar favorite marinara sauce* ((I like Trader Joe’s Basil Marinara)); 1/2 cup water; 3/4 cup rinsed and drained red lentils ((can sub green, but will increase cooking time)); 1 12-ounce block extra firm tofu ((drained and pressed dry for 10 minutes)); 1 1/2 medium lemons, juiced ((1 1/2 lemons yield ~1/4 cup or 60 ml)); 3 Tbsp nutritional yeast; 1/2 cup fresh basil ((finely chopped // plus more for serving)); 1 Tbsp dried oregano; 1/2 tsp each sea salt + black pepper; 1-2 Tbsp olive oil; 1/4 cup vegan parmesan cheese ((optional // plus more for serving))