A delicious raw-inspired eggplant lasagna featuring layers of romesco sauce, white bean garlic purée, and basil spinach pesto, all layered between seared eggplant rounds.
1: Use a food processor or blender to make the romesco sauce by combining the tomatoes, red bell pepper, jalapeño, paprika, red pepper flakes, apple cider vinegar, and minced almonds. Blend until smooth.
2: For the basil spinach pesto, combine basil leaves, green bell pepper, spinach, walnuts, garlic powder, nutritional yeast, lemon juice, and warm water in a food processor and blend until smooth.
3: In a bowl, smash the great northern beans with a fork, then add warm water, garlic, mushroom umami seasoning, and salt. Whisk together and blend until pureed.
4: Season the eggplant with salt and sear in a medium heat non-stick pan with a few tablespoons of water, flipping every couple of minutes until marks appear on both sides.
5: Toast pumpkin seeds in a medium-high heat non-stick pan for 4-5 minutes.
6: Layer the lasagna starting with eggplant, then alternating with romesco sauce, pesto, and bean purée throughout the layers. Top with more romesco, pesto, and a handful of pepitas.
7: Enjoy your eggplant lasagna!
