• 3 large eggplants
  • 2 tbsp olive oil, divided
  • 1 onion, diced
  • 4 garlic cloves, minced, divided
  • 2 14 oz cans diced tomatoes, unsalted
  • ¼ cup tomato paste, unsalted
  • ½ tsp chili flakes
  • 1 tsp balsamic vinegar
  • 1 cup cashews, soaked in hot water for 15 minutes and drained
  • ⅔ cup almond milk
  • ¼ cup basil, chopped (plus more for serving)
  • ¼ cup almond flour
  • 2 tbsp melted coconut oil
  1. Preheat the oven to 425°F and line a baking tray with parchment paper.
  2. Slice the eggplant the long way, into ½-inch slices. Brush both sides with 1 tablespoon of the olive oil. Set on the prepared baking tray and roast for 10 minutes. Flip and roast another 10 minutes.
  3. Meanwhile, prepare the sauce: In a large sauté pan or Dutch oven, warm the remaining tablespoon of olive oil over medium heat. Add the onion and 2 cloves of garlic and cook about 5 minutes. Add the diced tomatoes, tomato paste, chili flakes and balsamic vinegar. Reduce the heat to low and simmer until thick, at least 20 minutes.
  4. Next, prepare the cashew cream: In a blender, combine the drained cashews, almond milk and remaining 2 cloves of garlic until smooth, about a minute.
  5. Start layering your lasagna: In a deep baking dish, spoon a layer of the tomato sauce. Add one layer of the baked eggplant, and top with more tomato sauce. And a layer of cashew cream and sprinkle some basil over the top. Repeat the pattern until all ingredients are used up.
  6. Cover with foil and bake for 20 minutes.
  7. While the lasagna is baking, make the "breadcrumb” topping. Add the almonds to a food processor and pulse until crumbly. Pour into a bowl and add the almond flour and melted coconut oil. Stir to combine. When the lasagna is done, remove the foil and sprinkle the topping over the top. Bake for another 10 minutes, uncovered, until hot and bubbly.
  8. Garnish with more fresh basil, and serve.