Eggplant Lasagna

I’ve said it before and I’ll say it again, why do Mondays get such a bad wrap? I think Tuesdays are the worst. Come this day I’m no longer coming off my weekend high, all sense of starting fresh has worn off and I can’t tell myself the week is almost over because it isn’t. Nothing went right today, nothinngggg.

Now that I’ve unleashed that, I can tell you what I am looking forward to. Dinner. Big surprise right? Lately I’ve been trying to use the food I have to make dinner rather than buy food for a specific recipe. I find that when I do the later, I end up accumulating a lot of ingredients yet feeling like I “don’t have anything to eat”. One of my favorite new ways of finding recipe ideas? Pinterest. I won’t insult you and tell you what it is because I’m sure you’ve heard about it and if you haven’t, and want to know, you’ll click on the link. Follow me if you want but be warned that I mostly pin food and DIY projects I’ll never actually do-myself.

{this is pretty much what you’ll get if you follow me, lotsa food. get in me.}

Anyway, back to the recipe. Well I knew dinner was going to include an eggplant because I bought a gigantic one at TJ’s over the weekend. I chose the big guy because at TJ’s they are per eggplant not by weight so I figured I should get the most for my $, right? After the success of my zucchini lasagna, I thought an eggplant lasagna could be a tasty spin-off.

Obviously you are now wondering why I brought up Pinterest and then dropped it. Well I found a recipe for vegan eggplant lasagna on there and that’s how we got to this cast of ingredients. Am I vegan? No. Not even vegetarian. I love me some meat. But I didn’t have ricotta and those vegan’s have come up with a ricotta alternative using tofu. And why the nutritional yeast? I just really like the stuff. I don’t use it as a substitute for cheese and never will. There was actually COW cheese on the top of this lasagna but that was an afterthought so it didn’t make it in the ingredient shot.

The recipe can be found here. I’m not going to type it because I didn’t change a thing (aside from de/un-veganize it by adding shredded mozzarella to the top).

{pre-oven}

The only thing I would change when making this again would be to add more nutritional yeast to the tofu-ricotta mixture. I needed more “cheese”. But it was delicious all the same.

*Fun fact: I took the above picture at 640 am on my front porch. It was rushed because a neighborhood cat was hissing and howling (do cat’s howl?) at me and it was a bit early for me to be dealing with that ish.