10June
Vegan Eggplant Lasagna
If you’re into any lasagna, vegan or not – you will absolutely LOVE this Vegan Eggplant Lasagna. I made this recipe with the Erewhon Vegan Eggplant Lasagna in mind, and if ya know, ya know! It may be my favorite thing that they serve and this measures up to it!
Eggplant Lasagna Breakdown!
As I’m sure you’re very aware, most lasagna is made with pasta sheets throughout. What makes this one super special is that instead of pasta, we opt to use the eggplant!
- Cheese: To make this vegan, I used Kite Hill’s Vegan Ricotta with a combination of Miyoko’s Vegan Mozzarella. They’re both delicious and I promise you no one you’re serving will even know the difference or miss the dairy!
- Veggies: As I mentioned, we used eggplant for the ‘pasta’ in this lasagna and it’s so amazing! In addition, we added in some white onion for sweetness and mushroom for bulk. The mushrooms sort of replace the meat in this scenario.
- Sauce: My favorite sauce to use for this recipe is the Rao’s Arrabbiata Sauce (spicy), but any brand will do! Just make sure that the sauce doesn’t have any added sugar (a lot do, it’s super sneaky!)
If you’re looking for some more vegan meal inspo, definitely check out this vegan kale caesar recipe or this vegan black bean enchilada recipe!!
Eggplant Lasagna Specifics
This lasagna comes in at 307 calories per serving, based off of 8 servings total. It has 24g fat, 8g protein, 15g carbs and 2g fiber per serving as well.
Lots of Love! x
xx
Alysia (Purely) Pope
Vegan Eggplant Lasagna
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Ingredients
- 1 large eggplant
- SAUCE:
- 1/4 c red or white onion, diced
- 1 cup mushrooms, sliced
- 24 oz. marinara sauce
- 2 cloves garlic, minced
- CHEESE FILLING:
- 8 oz. vegan ricotta
- 8 oz. vegan mozzarella, shredded
- 1 tbsp dried oregano
- 1 tbsp dried basil
- Salt & pepper, to taste
Instructions
Let’s Lasagna
- Preheat oven to 375 degrees.
- Slice your eggplant into .25 inch thick slices.
- Lay all of the eggplant on a paper towel, sprinkle salt on them and place another paper towel on top so that the eggplant is sandwiched in between the paper towels.
- While your eggplant is dehydrating, add all of your vegetables for your sauce into a greased skillet. Once cooked, add in sauce and turn heat to low.
- In a bowl, mix together the vegan ricotta, oregano, basil, salt and pepper together.
- Get a 9×11 (approx.) baking dish and grease the bottom with avocado oil.
- Add a bit of your sauce mixture to coat the bottom of your pan.
- After the sauce, add a layer of eggplant.
- After the eggplant, add a 1/3 of the ricotta and 1/3 of the mozzarella mixture on top of the eggplant.
- After the cheese, add 1/2 of the sauce that’s left.
- After the sauce, add another layer of eggplant, then cheese, then sauce.
- Repeat until the process is done. You should have 3 layers of eggplant in the end and a bit of sauce and cheese at the top.
- Place in the oven to bake for 45-55 minutes.
- Once done, allow to set/cool for about 10 minutes and then enjoy!
Vegan Eggplant Lasagna
Print This
Ingredients
- 1 large eggplant
- SAUCE:
- 1/4 c red or white onion, diced
- 1 cup mushrooms, sliced
- 24 oz. marinara sauce
- 2 cloves garlic, minced
- CHEESE FILLING:
- 8 oz. vegan ricotta
- 8 oz. vegan mozzarella, shredded
- 1 tbsp dried oregano
- 1 tbsp dried basil
- Salt & pepper, to taste
Instructions
Let’s Lasagna
- Preheat oven to 375 degrees.
- Slice your eggplant into .25 inch thick slices.
- Lay all of the eggplant on a paper towel, sprinkle salt on them and place another paper towel on top so that the eggplant is sandwiched in between the paper towels.
- While your eggplant is dehydrating, add all of your vegetables for your sauce into a greased skillet. Once cooked, add in sauce and turn heat to low.
- In a bowl, mix together the vegan ricotta, oregano, basil, salt and pepper together.
- Get a 9×11 (approx.) baking dish and grease the bottom with avocado oil.
- Add a bit of your sauce mixture to coat the bottom of your pan.
- After the sauce, add a layer of eggplant.
- After the eggplant, add a 1/3 of the ricotta and 1/3 of the mozzarella mixture on top of the eggplant.
- After the cheese, add 1/2 of the sauce that’s left.
- After the sauce, add another layer of eggplant, then cheese, then sauce.
- Repeat until the process is done. You should have 3 layers of eggplant in the end and a bit of sauce and cheese at the top.
- Place in the oven to bake for 45-55 minutes.
- Once done, allow to set/cool for about 10 minutes and then enjoy!
