Dairy-Free Eggplant Spinach Lasagna
As it is customary to eat dairy on Shavuot, I decided to see how I could adjust my Shavuot menu to accommodate my family’s non-dairy needs. This plant-based, whole-foods lasagna uses vegetables as noodles and a creamy bean puree as the “cheese filling,” making it free of dairy and gluten. It provides a “comfort food” feeling without the “comfort food” guilt and is a great alternative to cheese lasagna or blintz casserole.
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 tablespoon nutritional yeast
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- 2 cups tomato pasta sauce
- 2 medium eggplants, peeled and sliced into ½-inch slices
- 2 medium summer squash, thinly sliced
- 1 cup fresh spinach
- 1 tablespoon fresh basil
- Preheat oven to 425 degrees. Prepare your bean filling by processing the drained beans, herbs, salt, garlic, olive oil and nutritional yeast in a food processor until smooth. Put a thin layer of tomato sauce in the bottom of a mid-sized rectangular casserole dish.
- Arrange 1/3 of the eggplant slices over the sauce. Spread half of the bean filling over the eggplant, and put half of the squash on top, then the spinach. Add a layer of the sauce. Repeat eggplant, bean filling, zucchini, spinach and sauce. Place the final layer of eggplant over the top and pour the remaining sauce evenly over the top.
- Bake for about 40 minutes. Allow to cool for about 5 to 10 minutes before serving. Top with fresh basil if desired.