Vegan Eggplant Lasagna
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5.0
87 reviews
Excellent
Vegan Eggplant Lasagna
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Vegan eggplant lasagna with velvety roasted eggplant, tender noodles, herby tofu ricotta, and tomato sauce. It’s cozy, comforting, & a guaranteed crowd-pleaser for vegans and non-vegans!
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Ingredients
- 2 large eggplants, thinly sliced lengthwise at ½-inch thickness
- 4 tablespoons of olive oil
- pinch of salt
- 1 pound of no boil lasagna noodles
- 1 ½ (24-ounce) jars of tomato basil sauce
Tofu Ricotta
- Roasted Eggplant
- 3 tablespoons of olive oil
- ½ cup of water
- 6 garlic cloves, whole
- (16-ounce) pack of extra-firm tofu
- Juice of 1 lemon, plus more to taste
- 1 cup of fresh basil
- 1 teaspoon of salt, plus more to taste
- 1 teaspoon of black pepper, plus more to taste
Instructions
- Preheat the oven to 425 degrees F and line 2 large baking sheets with parchment paper or silicone mats.
- Place the eggplant on the baking sheets, each slice overlapping half of the slice next to it.
- In a small bowl, mix the oil and salt. With a brush, brush the oil and salt on top of the eggplant. Eggplant soaks oil, so do not over oil them. Just lightly brush them so they can roast.
- Roast for 20 minutes or until golden brown.
- Once the eggplant is ready, remove from the oven and let it cool.
- Place the slices of eggplant that are mostly the skin of eggplant in a food processor. Then add all of the ricotta ingredients and pulse until creamy. Set aside
- To assemble the lasagna, oil the bottom and sides of a deep 9x13-inch baking dish.
- Add 1 cup of water and 1 1/2 cups of tomato sauce to the baking dish, mix, and place one even layer of the raw lasagna pasta.
- Top with one layer of ricotta (it will be divided to 3 layers in total). Top with one layer of roasted eggplant (it will be divided to 3 layers in total).
- Evenly pour 1 1/2 cups of tomato sauce over and add another even layer of lasagna pasta.
- Top with a layer of ricotta, another layer of eggplant and 2 cups of tomato sauce. Top with another layer of lasagna pasta.
- Add all of the remaining eggplant into another layer. Spread 3 cups of tomato sauce over the eggplant. Add dollops of tofu ricotta all over the top of the lasagna and lightly press them to flatten them.
- Tightly cover the baking dish with aluminum foil. Set aside for the pasta to rehydrate while the oven preheats.
- Preheat the oven to 350 degrees F.
- Bake the lasagna for 45 minutes.
- Carefully uncover and bake for 10 to 15 minutes for the top to lightly brown or broil for 5 minutes, constantly monitoring.
- Remove form the oven and allow it to sit for 15 minutes before slicing.
Equipments used:
Notes
- We found that the amount of lasagna pasta noodles in a box varies. If you run out before the last layer, you can skip that layer of pasta noodles.
- We found that the amount of lasagna pasta noodles in a box varies. If you run out before the last layer, you can skip that layer of pasta noodles.
- Use no-boil lasagna sheets: These don’t require pre-cooking, helping you cut down on prep time and effort. Check the box, as regular sheets require pre-cooking.
- Cut the eggplant evenly: This ensures it bakes evenly. Do this quickly and easily using a mandoline (but be careful – it’s sharp!).
- Cover while baking: The foil keeps the vegan eggplant lasagna moist to cook the pasta. The 10-15 minutes uncovered then achieves the golden-brown top.
- Leave it to rest: This allows the lasagna to set slightly, making for easier slicing.
Nutrition Information
Show Details
Calories
557kcal
(28%)
Carbohydrates
79g
(26%)
Protein
19g
(38%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Sodium
990mg
(41%)
Potassium
1175mg
(34%)
Fiber
11g
(44%)
Sugar
15g
(30%)
Vitamin A
757IU
(15%)
Vitamin C
15mg
(17%)
Calcium
91mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6to 8
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Calories | 557kcal | 28% |
| Carbohydrates | 79g | 26% |
| Protein | 19g | 38% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 990mg | 41% |
| Potassium | 1175mg | 25% |
| Fiber | 11g | 44% |
| Sugar | 15g | 30% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 15mg | 17% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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