Eggplant “lasagna” with white beans and baby greens

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Eggplant “lasagna” with white beans and baby greens

Dairy-Free, Soy-Free, Lean & Clean, Vegan, Diabetes-Friendly, Family-Friendly, Gluten-Free

2 Servings, 490 Calories/Serving

40–55 Minutes

With no meat, pasta, or cheese, this lasagna is both vegan and gluten-free, but we promise even the most meaty pasta-lovers will love it.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ⅕ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic globe eggplant
  • 6 ounces organic baby spinach or other leafy greens
  • 1 or 2 cloves organic peeled fresh garlic
  • 1½ cups cooked white beans
  • 1 teaspoon red chile flakes (optional)
  • Sun Basket marinara (tomatoes - fresh garlic - tomato paste - balsamic vinegar - EVOO - kosher salt - black pepper)
  • Sun Basket vegan “Parmesan” (nutritional yeast - almond meal)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 4 or 5 sprigs organic fresh basil

Nutrition per serving

Calories: 490, Protein: 13g (26% DV), Fiber: 14g (56% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 400mg (17% DV), Carbohydrates: 43g (14% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the eggplant

Heat the oven to 450°F.
  • Remove the stem from the eggplant; slice the eggplant into ¼-inch-thick rounds.
On a sheet pan, place the eggplant slices side by side. Drizzle the eggplant with 1 to 2 tablespoons oil and season with salt, if desired, and pepper. Roast, turning once halfway through, until lightly browned and starting to soften, 8 to 10 minutes. Keep the oven set at 450°F.
While the eggplant roasts, prepare the spinach.

2

Cook the spinach

In a large frying pan over medium-high heat, warm 1 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, stir in the spinach, season with salt, if desired, and pepper, and cook until just wilted, 1 to 2 minutes. Transfer to a plate to cool. Add more oil between batches if needed. Wipe out the pan.
While the spinach cooks and cools, prepare the white bean mash.

3

Prep and cook the white bean mash

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Rinse the white beans.
In the same pan used for the spinach, warm 1 to 2 tablespoons oil over medium heat until hot but not smoking. Stir in the garlic and cook until fragrant, about 30 seconds. Add the white beans, ¼ cup [½ cup] water, and 1 tablespoon [2 TBL] white wine (from your pantry), if using. Cook, stirring occasionally, until the beans are warmed through, 2 to 3 minutes.
Transfer the beans to a medium bowl and drizzle with 1 teaspoon [2 tsp] oil. Using a fork, masher, or the bottom of a cup, mash to a coarse paste; stir well to incorporate the liquid and season with salt, if desired, and pepper.
While the white bean mash cooks, prepare the remaining ingredients.

4

Prep the remaining ingredients; assemble and bake the lasagna

  • Stir as many chile flakes as you like into the marinara.
  • Using a clean kitchen towel or several layers of paper towels, wring out the spinach, then coarsely chop.
In a medium [large] baking dish, drizzle 2 to 3 teaspoons oil and arrange a layer of eggplant slices, slightly overlapping. Spread the white bean mash evenly over the eggplant and top with the spinach; arrange the remaining eggplant slices in an even layer on top. If you have white bean mash and eggplant slices left over, repeat to form another layer. Pour the marinara over the eggplant.
Bake until the lasagna is warmed through and the marinara is bubbling, 5 to 7 minutes.
While the lasagna bakes, prepare the garnishes.

5

Prep the garnishes

  • In a small bowl, season the vegan “Parmesan” with salt, if desired.
  • Strip the parsley and basil leaves from the stems; coarsely chop the leaves.

Serve

Transfer the eggplant lasagna to individual plates. Sprinkle with the vegan “Parmesan,” parsley, and basil and serve.
Kids Can!
  • Press the garlic (if you have a press).
  • Rinse the white beans.
  • Season the vegan “Parmesan.”
  • Strip the parsley and basil leaves.
  • Garnish the eggplant lasagna.

The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.