Lasagna: The Origins
We may have been under the impression, like many others, that Lasagna was originally from Italy. It turns out that its origin story is more complex!
Others claim that the concept was invented in ancient Greece, where lagoon (layered dough sheets) were cut and baked into strips. Some claim that it is a Roman recipe recorded in a 1st-century cookbook. Others claim that it originated in England or Italy during the 14th century. Cookbooks described the idea of layering pasta and cheese in a dish and then baking it.
It wasn’t until the 16th century, however, that the tomato-based version that is more similar to today’s Lasagna was recorded. These versions originated in Italy. We’re grateful to all those who contributed to the creation of Lasagna.
How to make Eggplant Lasagna
It is very easy to prepare this eggplant lasagna, as it only requires ten simple ingredients.
This recipe is easy to master if you know how to slice an eggplant and toss the lentils into a pot with marinara.
You can serve this dish to your guests or make it for yourself when you want something healthy and hearty. The actual noodles and cheese will not be missed!
Ingredients
EGGPLANT
- Two medium eggplants, cut into slices of 1/4 inch lengthwise or 12 lasagna noodles boiled.
- Sea salt (for sweating).
- 1 Tbsp olive oil
SAUCE + LENTILS
- 1 (28-oz.) jar of favorite marinara sauce* (I like Trader Joe’s Basil Marinara)
- Half a cup of water
- Red lentils, rinsed and drained (green can be substituted, but cooking time will increase).
TOFU RICOTTA
- 1 (12-oz.) Block extra firm tofu, drained and dried for 10 minutes.
- Juice 1 1/2 medium Lemons (1 1/2 lemons will yield about 1/4 cup or 60ml).
- 3 Tbsp nutritional yeast
- Fresh basil, finely chopped (plus more to serve)
- Oregano dried 1 Tbsp
- Black pepper + sea salt – 1/2 teaspoon each
- 1-2 Tbsp olive oil
- 14 cup vegan Parmesan cheese
Instructions
- Preheat oven to 425 degrees F. (218 C). Set out two baking sheets and a large baking dish (9×13 inches or similar).
- Salt eggplant slices generously on both sides. Place in a colander and drain excess water/bitterness in the sink for 15 minutes. If using lasagna noodles, boil them, fatigue them, and then set them aside.
- Wash the salted eggplant slices thoroughly and then dry them between two absorbent clean towels. Place a baking pan on top, and then place something heavy to absorb the excess moisture.
- Spread the slices evenly on 1-2 baking sheets and drizzle a little oil over them. Bake at 425 degrees F (218 C) for 13-15 min. Remove from the oven and lower oven temperature to 375 degrees F.
- While the eggplant is baking in a large pan, add the marinara and water and bring it to a simmer over medium heat. Add the rinsed lentils, lower heat to simmer (baritone), and cook with a loosely-covered lid (to avoid splattering) for 15-20 minutes until lentils become tender.
- Make tofu ricotta in the meantime. Add all the ricotta to a processor or blender. Pulse to combine. Scrape down sides if necessary. You’re looking for a semi-pureed mix with some basil bits still intact.
- Add more nutritional yeast to increase the cheesiness, or add lemon juice to brighten. I add more of each.
- Spread a thin layer of lentil marinara into your baking dish. Add a few eggplant pieces (see photo).
- Spread the remaining half of the ricotta mixture evenly over the eggplant slices. Top with another layer of marinara. Repeat this process until all of the ricotta is used. NOTE: The layers on top should be eggplant noodles and marinara.
- Cover with foil and sprinkle the top with parmesan vegan cheese. Bake at 375 F for 30 minutes. Remove foil and continue baking for another 10-15 minutes until the sauce bubbles and is warm.
- Rest for 10 to 15 minutes. Slice with a very sharp or serrated knife. Serve with vegan parmesan and fresh basil, if desired.
- Keep leftovers covered in the fridge for 3-4 days. Reheat the dish in the oven or microwave to warm. You can freeze your dish for up to a month. Prepare the word until you bake it, then let it thaw if necessary before baking.
