Vegan Eggplant Lasagna

Total Time: 90 Minutes | Prep Time: 15 Minutes | Cook Time: 75 Minutes | Servings: 6

Ingredients
2 medium sized eggplants 
1/2 cup of vegan mozzarella cheese
Tomtato Sauce:
3 cloves of garlic
2 shallots
28oz of tomato puree
1 tsp of onion powder
1 tsp of garlic powder
1/2 tbsp of dried basil
Cashew Ricotta:
3 cups of softened cashews
1 tsp of onion powder
1 tsp of dried parsley
3 tbsp of nutritional yeast
1 cup of almond milk

Directions
1. Preheat oven to 400F.

2. Slice eggplant into thin slices and set aside.

3. Mince garlic and finely dice shallots.  Add to a large frying pan and saute for 10 minutes on medium heat. 

4. Add in tomato puree, onion powder, garlic powder and dried basil.  Mix well and cook on low heat for 5 minutes.  Set aside and let cool.

5. To make cashew ricotta, add softened cashews, onion powder, dried parsley, nutritional yeast and almond milk to a blender.  Puree until smooth.

6. Once sauce has cooled, layer a baking dish with sauce, eggplant slices and ricotta cashew.  Repeat layering and top with tomato sauce and vegan cheese.

7. Cover and bake for 1 hour.

8. Remove from oven and let cool.  Serve and enjoy!