Autumn Vegan Lasagna For One
We all know I love food. What better way to vamp up my diet with a healthy eggplant lasagna! Built by yours truly made to feed one. It’s the perfect size for dinner or eat half and save the rest for later! either way it’s filling.
This dish has sauce influenced by a recipe I found on youtube. I thought instead of making another pasta dish I should do lasagna. To make it even more healthy, I chose not to use pasta but eggplant and king oyster mushrooms instead! Layered in the same way you would do your traditional lasagna, I truly built this recipe for one person. Of course you can make it for the whole family! Just double or triple the recipe.
This recipe is vegan, dairy free & nut free!*
INGREDIENTS:
1 eggplant
2 king oyster mushrooms
1 small onion or half of a large onion
2 cloves of garlic
Handful of spinach
¼ cup cauliflower crumble
1 cup vegan or dairy free cheese of your choice (optional)
1 tbsp olive oil
¼ tsp cinnamon
¼ tsp nutmeg
½ tsp pink salt
½ black pepper
¾ cup of pure pumpkin purée
¼ cup nutritional yeast
¾ cup oat milk or any dairy free milk of your choice (I used oat milk to make the dish nut free)
½ a lemon, juiced
EGGPLANT & KING OYSTER MUSHROOMS:
Cut 4 slices of eggplant that are about ½ inch thick
Slice your oyster mushrooms into thin whole pieces - about ¼ inch thick - make it so you have 8 slices in total
Have a grilling pan or cast iron pan ready to use…you can also use your BBQ! Grill you eggplant and oyster mushrooms on medium heat until you get nice grill marks and soften them up. Lightly season to your liking or leave them plain!
When they’re done just take them off the heat and set aside
SAUCE:
Dice up your onion and chop your garlic
In a medium sized pan on medium/high heat, drizzle olive oil and sauté the onion and garlic for 3 minutes
Add in the spinach and cook until wilted
Stir in the cinnamon, nutmeg, pink salt and black pepper
Add in the oat milk and stir occasionally for 2-3 minutes
Add in the pumpkin purée, nutritional yeast and lemon juice
Stir all together and bring to a simmer
ASSEMBLE:
Sat oven to 425℉
In a small baking pan [(glass or ceramic) roughly 6”x8”] start spooning some sauce to the bottom of the pan, just to cover it
Place 2 slices of eggplant side by side
Sprinkle ⅓ cup of cheese
Arrange 4 slices of oyster mushrooms side by side
Add another layer of sauce and repeat once more
When you get to the top layer of sauce, sprinkle the crumbled cauliflower and add the remaining cheese
Place in the oven and bake for 20 minutes