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Vegan Eggplant Lasagna Recipe

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Vegan eggplant lasagna recipe

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If you're tired of using tofu in your lasagna, then try out this healthy and delicious eggplant alternative! This vegan eggplant lasagna recipe is not only delicious, but it's also healthy and easy to make!

Lasagna is a classic and comforting Italian dish, loved by all. This vegan and low-carb version is made from sliced roasted eggplant, layered between a rich homemade tomato basil sauce, vegan spinach ricotta, mozzarella and parmesan cheese. Eggplant is low in calories and high in fiber, helping you feel full for longer. Eggplant lasagna is great on its own, paired with a vegan Caesar or side of mixed greens and even better the next day.

While traditional lasagna is made with sheets of pasta and layers of meat and cheese, eggplant lasagna substitutes thin slices of eggplant for the lasagna noodles. The eggplant provides a firm, yet tender texture that pairs well with the other ingredients. In addition, eggplant lasagna is typically lighter and less caloric than its meaty counterpart. Whether you’re looking for a healthier option or simply want to try something new, eggplant lasagna is a great choice.

Gluten free vegan lasagna recipe

Eggplants are nutrient-rich vegetables that are high in fiber and low in calories. They are also a good source of vitamins A and C, as well as potassium and magnesium. In addition, eggplant contains phytonutrients that have been shown to protect against cancer and heart disease.  Vegan eggplant lasagna is lower in fat than meat-based lasagnas. This makes it a great choice for those who are trying to lose weight or maintain a healthy weight.

Absolutely delicious roast eggplant

Spinach is also a key ingredient in this vegan eggplant lasagna recipe. Spinach is often lauded as a superfood, and for good reason. This leafy green is packed with vitamins and minerals, including iron, calcium, and Vitamins A and C. Furthermore, spinach is a good source of fiber and antioxidants. These nutrients work together to support overall health in a variety of ways. For example, the iron in spinach helps to transport oxygen throughout the body, while the calcium aids in bone development. The fiber helps to keep the digestive system running smoothly, and the antioxidants help to protect cells from damage. Perhaps most importantly, however, eating spinach can help boost your mood and improve your cognitive function.

Share this vegan eggplant lasagna recipe with your non vegan friends

So, if you’re looking for an impressive dish to make for your vegan friends, look no further than this vegan eggplant lasagna recipe. Don’t be put off by the length of the recipe – it’s actually quite simple to make. And trust me, it’s worth the effort. The key to making a good vegan lasagna is to get the balance of flavors right. You want a rich tomato sauce, vegan cheese alternatives, and hearty eggplant slices. This recipe hits all those flavor notes, and it’ll have everyone coming back for seconds. So go ahead and give it a try, make eggplant lasagna tonight – you won’t be disappointed! 

Vegan Eggplant Lasagna

Vegan Eggplant Lasagna

Recipe by Clara Kaufmann

This vegan, low-carb lasagna is perfect for a family meal or a date night and is made from roasted eggplant, a rich homemade tomato basil sauce, vegan spinach ricotta, vegan mozzarella and vegan parmesan cheese. Delicious!

Course: MainCuisine: ItalianDifficulty: Easy
4.5 from 2 votes
Servings

8

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

256

kcal
Total time

1

hour 

15

minutes
Cook Mode (Screen stays awake)

Ingredients

  • Tomato Basil Sauce
  • 28 oz 800 g Tins Crushed Tomatoes

  • 2 Tsp 2 Tsp Olive Oil

  • 1 1 Yellow Onion, peeled, diced small

  • 4 4 Cloves Garlic, peeled, minced

  • 2 Tbsp 2 Tbsp Brown Sugar

  • 1 Tsp 1 Tsp Tsp. Sea Salt

  • 0.5 cup 0.5 cup Basil Leaves, chopped

  • Eggplant Lasagna
  • 3 3 large eggplant, tops removed cut into ½ inch slices lengthwise

  • 2 Tbsp 2 Tbsp Olive Oil

  • 1 Tbsp 1 Tbsp Italian Seasoning

  • 1 Tsp 1 Tsp Sea Salt

  • 2 cups 2 cups Vegan Cashew Ricotta Cheese, or equivalent

  • 10 oz 300 g block Frozen Spinach, thawed and squeezed of all liquid

  • 2 cups 2 cups Vegan Mozzarella Cheese, shredded

  • 0.5 cup 0.5 cup Vegan Parmesan Cheese, grated

  • Non-stick Cooking Spray

Directions

  • Tomato Basil Sauce
  • Add the olive oil to a large pot placing it onto medium-heat on the stovetop allowing the pot to heat up for 1 minute.
  • Stir in the onions, sweat for 5 minutes until translucent, add in the garlic, sauté for 30 seconds
  • Stir in the brown sugar until dissolved, pour the crushed tomatoes into the pot. Let the sauce simmer for 20 minutes.
  • Add the salt and chopped basil, set the sauce aside until ready to use.
  • Eggplant Lasagna
  • Heat the oven to 400F (200°C). Line a baking sheet with parchment paper, spread out the sliced eggplant onto the baking sheet. Use a pastry brush to coat the eggplant on both sides with olive oil as well as sprinkling each side with sea salt and Italian seasoning.
  • Bake in the oven for 15 minutes turning the eggplant over halfway through cooking. Let the eggplant cool for a few minutes, after cooking.
  • Reduce the oven temperature to 375F (190°C). Coat a 10x10 inch baking dish with non-stick cooking spray.
  • Chop the spinach, adding it to a medium-sized bowl, combining the spinach with the ricotta cheese.
  • Add ¾ cups of the tomato basil sauce to the bottom of the baking dish. Add a layer of roasted eggplant topped off with another layer of tomato sauce, 1/2 cup mozzarella and 2 Tsp. parmesan cheese.
  • Add another layer of eggplant and sauce, use a spatula to spread out the spinach and ricotta mixture.
  • Add a layer of eggplant and continue to layer with tomato sauce and cheese ending with a layer of cheese on the top.
  • Bake for 30 minutes until the cheese is golden brown. Let the vegan eggplant lasagna cool and set for 20 minutes before cutting into squares and serving.

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