Step 1

Begin by preparing the eggplants by trimming them and then slicing them into 1/2-inch thick "filets." Then, add a tiny pinch of salt to both sides of each filet to draw out the excess liquid. Place them on a kitchen towel or paper towel for about 15 minutes.

Step 2

Rough chop your Italian sausage links and place them in a food processor, together with garlic cloves, and walnuts. Pulse for about 30 seconds until you achieve the consistency of small pebbles. Set aside. Then, to a large sauté pan over medium-high heat, add some extra virgin olive oil, followed by finely diced onion and the Italian sausage mixture. Sauté for about 2 minutes until the onion is fragrant and add finely diced carrots. Sauté for an additional 2 minutes until the carrots are just beginning to get soft. Set aside.

Step 3

After the eggplants are done "sweating," preheat your oven to 450° F. Then, prepare the tempura batter by whisking together the tempura batter mix, a pinch of salt, and 1 1/4 cup of cold water in a large, but shallow pan (I used a medium brownie pan). Next, add panko to a shallow tray (I used a sheet pan), together with Italian seasoning, and 1/2 teaspoon of salt. Dip each of the eggplant filets into the tempura batter, followed by a light coating of panko. Set them on a baking sheet (I needed two). Give them a good spray with some cooking spray (or a drizzle of oil) and place them in the oven for about 25 minutes. Flip the eggplant and bake for another 7 minutes, until both sides are golden brown and crisp. Remove from the oven and set them aside.

Step 4

To make the ricotta layer for this vegan lasagna, simply add your vegan ricotta to a large bowl, and mix it together with the fresh chopped parsley, JUST Egg (or plant-based milk), 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Set that aside.

Step 5

For the creamy béchamel, begin by adding a little vegan butter to a deep, medium-sized pan over medium heat. When it's just melted, add the flour. Whisk over low heat until the mixture turns bubbly and a light caramel color (about 2 minutes). Whisk in your plant-milk until it becomes thick and bubbly (about 2 minutes). Then, whisk in your vegan mozzarella and continue stirring until the mixture is smooth and creamy (about 2 to 3 minutes). Remove from heat and set aside.

Step 6

Bring a large pot of water to a boil. Add a generous helping of salt. Then, add your lasagna noodles to the pot and boil lasagna noodles until they are al dente (i.e., about 3/4 of the time they need to be totally cooked). To keep them from drying out and sticking as you assemble the lasagna, keep them submerged in water.

Step 7

First, preheat your oven to 375° F. Then, to a large casserole dish (12" x 9"), add the following (in this order): 2 cups of the tomato sauce to the bottom of the pan, cooked lasagna noodles (cutting them to make them fit if necessary), 3 to 4 generous dollops of ricotta mixture on each strip of pasta, 3 to 4 large spoonfuls of Italian sausage mixture scattered loosely over the noodles, 4 to 6 breaded eggplant filets, 2 cups of the tomato sauce, cooked lasagna noodles, 3 to 4 generous dollops of ricotta mixture on each strip of pasta, 3 to 4 large spoonfuls of Italian sausage mixture scattered loosely over the noodles, 4 to 6 breaded eggplant filets, half of the creamy béchamel, cooked lasagna noodles, 3 to 4 generous dollops of ricotta mixture on each strip of pasta, 3 to 4 large spoonfuls of Italian sausage mixture scattered loosely over the noodles, remaining tomato sauce, remaining half of the creamy béchamel, and grated parmesan and black pepper.

Step 8

Place the vegan lasagna in the preheated oven and bake for 40 minutes. Then, increase the temperature to 450° F and cook for an additional 5 to 10 minutes, until the top of the lasagna is golden brown. Allow the lasagna to cool and set for at least 15 minutes before enjoying.