Lasagna is up there on the world’s most comforting foods list. This recipe is vegan, sure, but it is piping hot from the oven and full of texture and flavor from vegetables and spices. I use eggplant, onion and red pepper for a meaty texture, mixing them into a warm tomato sauce. Italian spices, herbs and nutritional yeast together work to give an earthy bite. You’ll love every slice of this!
A lot of things make this dish glow, but spelt may just do it best:
Spelt: is a better alternative to white flour because it contains more B-vitamins, protein, and complex carbohydrates. It is also easier to digest. Spelt reduces the risk of atherosclerosis, protects the body from cardiovascular disease, lowers cholesterol, lowers risk of Type 2 diabetes, reduces risk of childhood asthma, protects against breast cancer with its phytonutrient lignans, protects against ischemic stroke, insulin resistance, diabetes and obesity. It does contain gluten, however.
Vegan Spelt Vegetable Lasagna
Cook Time: 25 minutes
Keywords: bake vegan vegetarian spelt nutritional yeast eggplant onions
Ingredients (Serves 4)
- Lasagna noodle sheets
- 1 tablespoon olive oil
- 1 large white onion
- 2 medium eggplants
- 2 medium long red peppers
- 1 + 1/2 cup canned tomato puree
- Dash of salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1 teaspoon dried oregano
- Fresh basil, oregano or parsley for garnish
Boil lasagna sheets according to package instructions. After they are finished, drain the cooking water and let cool.
Chop the eggplants, red peppers and onion. In a large saucepan over medium-high heat cook the vegetables in 1 tablespoon of olive oil. Season with salt and pepper and cook until vegetables are tender and onions are slightly translucent. Add tomato sauce and stir. Cook for another 5 minutes until all the flavors have married together.
Coat the bottom of a deep baking dish with olive oil. Place a layer of lasagna noodles, enough to coat the bottom. Add a layer of the vegetable and tomato mix and sprinkle nutritional yeast on top. Cap off the first layer with another lasagna noodle layer. Repeat this process until you have run out of noodles and filling. The top layer should be noodles. Pour 1/2 cup of tomato sauce over the top layer and season with dried oregano, nutritional yeast, salt and pepper.
Pop into a 400 degree Fahrenheit oven for 20 minutes. Season with fresh basil or parsley and enjoy!
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