Eggplant Lasagna

Serves 6
Prep time 20 minutes
Cook time 30 minutes 

Ingredients:

• 2 large eggplants
• 1 cup of cashew ricotta 
• 2 cups of raos bolognese sauce 
• 1/2 cup of vegan parmesan 

Instructions:

1. Preheat oven to 350 degrees
2. Slice eggplants thinly, lengthwise
3. Boil in salted water until cooked through, but not falling apart 
4. Lay eggplant on a dish towel and let dry of excess moisture
5. In a baking dish layer and spread a few spoons of meat sauce so that it covers the bottom completely
6. Then make a layer of eggplant, ricotta and meat sauce until you have reached the top of the baking dish
7. The last layer should be eggplant, cashew ricotta and then parmesan so to have that crunchy melty look at the top 
8. Bake in oven at 350 degrees for 30 minutes
9. Cool, and serve