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My mom’s eggplant lasagna but vegetarian!! Receta en español en los comentari…

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My mom’s eggplant lasagna but vegetarian!!

🇪🇦⬇️ Receta en español en los comentarios.

Happ Sunday everyone! Today I’m bringing you this eggplant lasagna. It feed about 6 people. And it is so tasty, comfort, and also kind of heathy.
It is a variation of my mom’s eggplant lasagna but this time I’m doingit vegetarian.

Ingredients:
3 medium eggplants
4 cups of Bolognese (see previous post)
2 cups of bechamel (see previous post)
1/2 cup of parmesan cheese (I used nutritional yeast)
Baking dish

Directions:
Preheat the oven to 180°C or 375°F. Slice the eggplant lengthwise. Place the slices on a large baking sheet and generously season both sides with salt. Let them sit for 20 minutes.

Get your Bolognese going, recipe on my previous post! Go and check it out!

Make bechamel sauce: I also post it previously so you can go a check it.

Roast the eggplant: Once the 20 min are over, pat the eggplants dry with kitchen towels. Now, brush each piece with olive oil on both sides. Roast for 20 minutes, or cook in a hot pan for 2 min. This helps the eggplants be nice and tender.

Now assemble time: Add a layer of the Bolognese sauce to the bottom baking dish, ed by a layer of eggplant. Then, add the bechamel layer, more eggplant, another bechamel layer, a Bolognese layer, and then the rest of the bechamel and nutritional yeast (or parmesan).
Bring to the oven and bake uncovered for 35 minutes.
Let it set for 10 min before serving.
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