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Lentil & Eggplant Lasagna

Minimalist Baker
  • 75 minutes
  • Serves 9

INGREDIENTS

1/2 cup

Basil, fresh

2

Eggplants

1 1/2

Lemons

1 tbsp

Oregano, dried

3/4 cup

Red lentils

1

(340 g) block Tofu, extra firm

1

(793 g) jar Favorite marinara sauce* (i like trader joe's basil marinara)

3 tbsp

Nutritional yeast

1

Sea salt

1/2 tsp

Sea salt + black pepper

2 tbsp

Olive oil

1/2 cup

Water