Vegan Eggplant Lasagna
User Reviews
5
Vegan Eggplant Lasagna
Description
This vegan lasagna recipe starts with thinly sliced eggplant pieces brushed lightly with olive oil and salt, then roasted to develop golden edges and soften. The tofu ricotta is prepared by blending roasted eggplant, olive oil, whole garlic cloves, firm tofu, lemon juice, fresh basil, salt, and pepper into a creamy mixture.
The layers are assembled in a deep baking dish with water, tomato basil sauce, no-boil lasagna noodles, tofu ricotta, and roasted eggplant slices. The dish is baked covered to retain moisture and cook evenly, then uncovered toward the end for a browned, appealing top layer. After baking, resting allows the lasagna to firm up for easier slicing.
The recipe suggests no-boil noodles to reduce prep time, recommends even eggplant slices for consistent baking, and advises caution with oil brushing as eggplant absorbs oil. If lasagna sheets run short, skipping the final noodle layer is an option.
Ingredients
- 2 large eggplant thinly sliced lengthwise at ½-inch thickness
- 4 tablespoons olive oil
- salt pinch
- 1 pound lasagna noodles no boil
- 1 ½ Tomato Basil Sauce 24-ounce) jar
Tofu Ricotta
- eggplant roasted
- 3 tablespoons olive oil
- ½ cup of water
- 6 garlic whole, cloves
- extra firm tofu 16-ounce) pack
- lemon plus more to taste, juice of 1
- 1 cup basil fresh
- 1 teaspoon salt plus more to taste
- 1 teaspoon 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.
Notes
- Use no-boil lasagna sheets to streamline preparation and avoid pre-cooking noodles.
- Slice eggplant evenly, preferably using a mandoline, to ensure uniform roasting.
- Lightly brush eggplant with oil as it absorbs oil quickly; avoid over-oiling to prevent sogginess.
- If you run out of noodles before the final layer, omit that layer without affecting the dish significantly.
- Cover while baking to keep moisture; uncover at end to brown the top.
- Let the lasagna rest after baking to firm up for easier cutting and serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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