Ingredients
- 1 sweet onion
- chopped
- 8 banana pepper
- 8 mushrooms
- chopped
- 2 jalapenos
- 1 tbsp garlic
- minced
- 2 cups frozen sweet corn
- thawed
- 2 cups vegan whipping cream
- 1 block cream cheese
- soft
- 1 lg log goats cheese
- 2 tsp thyme
- 1 tsp brown sugar
- 1 tbsp coriander
- 1 box no boil lasagna sheets
- 1 1/2 cups Old cheddar
- shredded
- 1 1/2 cups Oaxaca cheese
- 1 pkg vegan soy pepper jack cheese
- shredded
Details
Servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Char peppers in oven. Let cool, peel, clean, and chop.
Step 2
Caramelize onion, mushrooms, and garlic.
Step 3
Blend corn, cream cheese, goat cheese, and cream. Add peppers, onions and seasonings.
Step 4
In an oiled casserole dish, layer lasagna sheets, then corn mixture, then cheese. Repeat ending with cheese.
Step 5
Preheat oven 350*F. Bake 1 hour.
Instead of banana peppers you can use poblanos and leave out the cheddar. You can add tofu to either lasagna.
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Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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