Vegan Drunken Lasagna

Truth time, there’s nothing boozy about this lasagna. It’s called “Vegan Drunken Lasagna” because I was definitely drunk when I made most of it. Go figure. Disclaimer: I don’t recommend using kitchen equipment when intoxicated and for the record, I was unsupervised, so not my fault, right?

Anyways, this lasagna is 100% vegan and delicious! Enjoy! And consume alcohol responsibly!

Ingredients

1 large package mushrooms, chopped

1 yellow onion, chopped

2 cloves garlic, minced

1 can diced tomatoes 

1 can tomato sauce

1 can tomato paste

1/2 cup red wine

1 eggplant, thinly sliced

1 container vegan cream cheese (I used GoVeggie Chive and Garlic)

1 cup almonds, soaked overnight

1 container vegan parmesan cheese (I used GoVeggie)

1 bag vegan mozzarella shreds (Daiya is the best for melting)

1 box no bake lasagna noodles 

1 tablespoon Italian herbs 

Salt & Pepper

Olive oil 

Instructions

1. Soak almonds in water overnight.
2. Preheat oven to 375 degrees.
3. Heat a medium pot on medium and add 1 tablespoon olive oil, sauté onion and garlic.
4. Once onion is translucent, add mushrooms and cook until soft.
5. While onion, garlic, and mushrooms are cooking, arrange eggplant in a single layer on a baking sheet.
6. Drizzle eggplant with olive oil, and sprinkle with salt and pepper.
7. Roast eggplant for 20-25 minutes or until golden brown, and put to the side for assembly. 
8. Once mushrooms, onions, and garlic are cooked, add all the canned tomato products and simmer 10 minutes.
9. Add 1 tablespoon Italian seasoning and 1/2 cup red wine and simmer 10-20 minutes. 
10. While sauce is finishing make your “ricotta cheese” mixture by blending almonds and vegan cream cheese with 1 tablespoon of water. Add water until the consistency is spreadable but thick. 
11. Fold 1/4 cup of vegan mozzarella into the ricotta mixture, set aside. 
12. In and 8×8 glass baking dish, start assembling your lasagna by laying down 1/2 cup sauce in the bottom of the dish. Top the sauce with 3 no bake lasagna noodles broken in half, so you’ll later them on top of each other. 
13. Next you’ll top the noodles with 3/4 cup sauce, then the roasted eggplant. 
14. Divide the ricotta mixture in half and spread 1/2 on top of the eggplant. 
15. Then, cover the ricotta mix with 3/4 cup sauce, 1/2 cup vegan mozzarella cheese, and then 3 more no bake lasagna noodles. 
16. Top the last layer of noodles with 1 cup or the remainder of the sauce, followed by the rest of the ricotta cheese mixture. 
17. Top with the remainder of the vegan mozzarella cheese and an good sprinkle of parmesan. 
18. Cook in oven for 30-40 minutes or until the noodles are cooked and a fork comes in and out easily. 
19. Enjoy!