¼ cup extra virgin olive oil (60 mL), plus 2 tablespoons, divided
2 ½ lb eggplant (1.1 kg), cubed
1 small carrot, finely chopped
1 stalk celery, finely chopped
1 small yellow onion, finely chopped
kosher salt, to taste
freshly ground black pepper, to taste
½ cup dry white wine (120 mL)
2 tablespoons tomato paste
2 cloves garlic, minced
3 cups vegetable stock (720 mL)
28 oz crushed tomato (795 g), 1 can
8 oz vegan "no-boil" lasagna noodle (225 g), broken in half
2 cups shredded vegan mozzarella cheese (200 g)
fresh flat-leaf parsley, finely chopped, for garnish
garlic bread, for serving
Nutrition Info
Calories 1092
Fat 81g
Carbs 73g
Fiber 19g
Sugar 18g
Protein 11g
How to Make It
1. Step
Make the pesto cashew cream cubes: In a blender, combine the cashews, olive oil, basil, nutritional yeast, lemon juice, salt, onion powder, garlic powder, pepper, and garlic. Blend until smooth.
2. Step
Grease an ice cube tray with nonstick spray. Spoon the pesto into the cups in the tray. Cover with plastic wrap and freeze until the cubes are firm, at least 4 hours or up to 3 days.
3. Step
Make the lasagna: Heat a large pot over medium-high heat. Add ¼ cup (60 ml) of olive oil to the pot and swirl to evenly coat. Add the eggplant and cook, stirring occasionally, until very soft and caramelized, 30 minutes. Transfer the eggplant to a bowl and set aside.
4. Step
Add the remaining 2 tablespoons of olive oil to the pot. Then, add the carrot, celery, and onion, and cook, stirring, until softened and starting to caramelize, 10 minutes. Season with salt and pepper.
5. Step
Add the wine and cook, stirring, until completely evaporated, about 4 minutes.
6. Step
Add the tomato paste and garlic, and cook, stirring, until lightly caramelized, about 2 minutes over medium heat.
7. Step
Stir in the reserved eggplant, vegetable stock, and crushed tomatoes and stir to combine.
8. Step
Remove the pesto cubes from the ice cube tray, and immediately distribute the frozen pesto cubes throughout the eggplant sauce.
9. Step
Using your fingers or a pair of tongs, insert the noodle pieces vertically in the sauce around the pot. Cover the pot.
10. Step
Reduce the heat to medium-low, and cook for 18 minutes, then uncover the pot and use a spatula to push down the exposed noodles so they are covered in sauce. Cover and cook for 18 minutes more, until the noodles are tender.
11. Step
Uncover and sprinkle the mozzarella over the top of the lasagna. Cover again and cook until the cheese is melted, about 5 minutes. Remove the pot from the heat.
12. Step
Sprinkle the lasagna with parsley and serve with garlic bread alongside.
