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EGGPLANT LASAGNA

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Eggplant Lasagna is a fresh take on a classic comfort dish with a veggie twist. It’s vegan, dairy-free, gluten-free, loaded with vegetables and has rich and hearty texture of traditional lasagna.

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HOW TO CUT EGGPLANT FOR LASAGNA

You can use peeler, mandolin or knife. Any of these options would work.

HOW TO MAKE VEGAN EGGPLANT LASAGNA

  1. Slice eggplant.
  2. Grill eggplant slices for 1-2 minutes on each side.
  3. Make the “tofu ricotta” mix by mixing all the ingredients in a food processor.
  4. Make you “homemade tomato sauce” (recipe could be found in these post).
  5. Spread 2 tbsp of tomato sauce onto the bottom of the baking dish.
  6. Place your eggplant slices on top of tomato sauce. Spread “tofu ricotta” mix on the top.
  7. Repeat each layer.
  8. Top the eggplant with vegan cheese and tomato sauce.
  9. Bake for about 30 minutes.

HOW TO MAKE EGGPLANT LASAGNA LESS WATERY

Grill eggplant to reduce the moisture: grill eggplant for 1-2 minutes on each side.

Other recipes to try:

Vegan Aubergine Parmigiana

Vegan Chicken and Asparagus Pasta Bake

Vegan Shepherd’s Pie

 

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Vegan Eggplant Lasagna

Eggplant Lasagna is a fresh take on a classic comfort dish with a veggie twist. It's vegan, dairy-free, gluten-free, loaded with vegetables and has rich and hearty texture of traditional lasagna.
Course Main Course
Cuisine American
Keyword eggplant lasagna
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 123kcal
Author Plant-basedRecipes

Ingredients

  • 1 eggplant

Tofu Ricotta

  • 1/2 block smoked tofu
  • 1/2 cup soy milk
  • 1 tbsp nutritional yeast
  • 1 cup spinach
  • 1/2 cup arugula
  • 1 tsp herb salt
  • 1 tsp fresh oregano
  • 1/2 cup tomato sauce
  • 1/4 cup vegan cheese
US Customary - Metric

Instructions

  • Slice eggplant.
  • Grill eggplant slices for 1-2 minutes on each side.
  • Make the "tofu ricotta" mix by mixing all the ingredients in a food processor.
  • Spread 2 tbsp of tomato sauce onto the bottom of the baking dish.
  • Place your eggplant slices on top of tomato sauce. Spread "tofu ricotta" mix on the top.
  • Repeat each layer.
  • Top the eggplant with vegan cheese and tomato sauce.Bake for about 30 minutes.

Nutrition

Calories: 123kcal | Carbohydrates: 13g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 256mg | Potassium: 494mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1037IU | Vitamin C: 9mg | Calcium: 134mg | Iron: 2mg

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