8oz.meatless crumbles*calories based on using Quorn grounds
¼cupchopped onions
¼cupchopped green bell pepper
½TbspItalian seasoning
1tspsalt + more for drying the eggplant
1tsppepper
⅓cuppart skim mozzarellaoptional
Instructions
Slice the eggplant into 1/4 in thick slices and lay them out on a paper towel. Sprinkle a bit on the top side of the eggplant. Let it sit for 20 minutes. Dab off the water droplets that come to the top. Flip the eggplant slices, and sprinkle a little more salt on that side. Let it sit for 20 minutes, and dab off the water again.
While the eggplant is drying on the first side, blend the tofu, nutritional yeast (or parmesan), garlic, and pesto together.
While the eggplant dries on the second side, sauté the peppers, onions, and crumbles together until fragrant. Add in the tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
Spread a thin layer of sauce on the bottom of your favorite casserole pan. Lay down some of the eggplant slices. Spread on some of the tofu ricotta. Layer a third of the sauce on top of the tofu. Lay down more eggplant. Repeat the tofu, sauce, and more eggplant. Repeat for another layer ending with the sauce on top. Sprinkle on the mozzarella cheese.
Cover with foil and bake for 40 minutes at 375°F. Uncover and broil for 5 minutes to brown the cheese.
Allow the lasagna to cool. Slice in 4 and serve. Tastes great with garlic bread!