Vegan Eggplant Lasagna

 


🍅 Vegan Eggplant Lasagna

Total Time: 1 hr 30 min | Prep: 30 min | Cook: 1 hr | Serves: 6

Intro

This lasagna is what happens when eggplant and marinara team up to make magic. It’s hearty, saucy, and oh-so-satisfying — layers of eggplant instead of noodles, vegan ricotta, and melty dairy-free cheese. Comfort food that won’t weigh you down.

🛒 Ingredients

For the Eggplant Layers:

For the Vegan Ricotta:

For Assembly:

👩‍🍳 Instructions

  1. Roast the eggplant: Salt, rinse, and roast slices at 400°F for about 15 minutes until tender.

  2. Make ricotta: Blend tofu, cashews, lemon juice, nutritional yeast, garlic, olive oil, salt, and basil until smooth.

  3. Layer it up: In a baking dish, spread sauce, then eggplant, then ricotta, and repeat until all ingredients are used. End with sauce and vegan cheese on top.

  4. Bake: Cover with foil and bake at 375°F for 40 minutes. Uncover and bake 10–15 more until bubbly.

  5. Cool & slice: Let sit 10 minutes before cutting — trust me, this step matters!

🧠 Mom Tips

🍆 No noodles, no problem! This one’s low-carb and kid-approved.
🧂 Flavor boost: Add a sprinkle of vegan parmesan or crushed walnuts for texture.
🍅 Sauce matters: Use a rich marinara or even roasted red pepper sauce for extra depth.

🥣 Why I Love It

It’s everything you love about lasagna but lighter, cleaner, and just as indulgent. You’ll never miss the pasta — promise.

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