For the Lentil Filling:
1/2 Yellow Onion, diced
1 cup Carrot, finely diced
14 oz Crushed tomatoes
¼ cup Tomato Paste
1 cup Dry Green Lentils
2 cups Vegetable Broth
½ cup Parsley, chopped
¼ cup Basil, chopped
Salt, to taste
For the Lasagna:
Lentil Filling, above
1 batch of Vegan Ricotta
3 large Eggplant, cut into ⅓” rounds
1 ½ cup Marinara Sauce of Choice
1. Prepare the Eggplant: Preheat the oven to 375F while you prepare all of the ingredients. Line 2-3 Baking Trays with parchment paper and fill each tray with the Eggplant “coins”, so none are overlapping. Bake for 25 minutes, then remove from the oven.
2. Make the Lentil Filling: In the meantime, add the diced Onion to a large pot with a splash of Water or Oil; sauté over Medium heat for 3-4 minutes, until translucent. Then, add the Carrot, Crushed Tomatoes, and Tomato Paste to the pot, stirring well. Once everything is well incorporated, add the Lentils, Vegetable Broth, Parsley, and Basil. Bring everything to a boil, then cover and simmer over low for 30 minutes.
3. Layer the Lasagna: Spread 1/2 cup of Marinara Sauce over the base of a large casserole dish, then cover it well with 1/3 of the Eggplant – try to overlap it as tightly as possible!
Layer 1: spread 1/2 of the cooked Lentil filling evenly across the Eggplant, followed by 1/3 of the Vegan Ricotta
Layer 2: add another layer of Eggplant, then follow with the remainder of the Lentils and another 1/3 of the Ricotta
Top it Off: add the remainder of the Eggplant to the Casserole, followed by the rest of the Vegan Ricotta. Pour 1 cup of Marinara Sauce over the dish, and swirl it together with the Ricotta to complete the Lasagna.
4. Bake and Serve: bake the Lasagna at 375F for 35 minutes. Let the Lasagna sit for 10 minutes, then cut and serve as desired.