Dairy-Free Aubergine Lasagna
Indulge in the comforting layers of this Dairy-Free Aubergine Lasagna, a wholesome twist on the classic Italian favorite, perfect for those seeking a plant-based alternative. Tender roasted aubergine slices replace heavy cheese while adding a smoky, melt-in-your-mouth texture, perfectly complemented by layers of rich, herb-infused tomato sauce and silky, dairy-free béchamel made with almond or soy milk and nutritional yeast for a subtle cheesy flavor. Using simple pantry staples like dried oregano, garlic, and lasagna noodles, this recipe is packed with vibrant Mediterranean flavors and good-for-you ingredients. Ready in just under 1.5 hours and serving six, it’s an excellent centerpiece for weeknight dinners or special occasions. Garnished with fresh parsley for an extra touch of brightness, this guilt-free, vegan-friendly lasagna will impress everyone at the table!
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Recipe Information
Ingredients
- 2 large aubergines (eggplants)
- 4 tablespoons olive oil
- 1 large onion
- 3 cloves garlic cloves
- 800 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 250 grams lasagna noodles
- 500 milliliters dairy-free milk (such as almond or soy)
- 3 tablespoons cornstarch
- 4 tablespoons nutritional yeast
- 0.25 teaspoon nutmeg
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 200°C (390°F).
Slice the aubergines lengthwise into 1/4-inch thick slices. Brush both sides with 2 tablespoons of olive oil and roast in the oven for 20 minutes, flipping halfway through until tender and lightly browned.
While the aubergines are roasting, dice the onion and mince the garlic.
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 2 minutes.
Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer the sauce for about 15 minutes to thicken, stirring occasionally.
Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
In a small saucepan, whisk together the dairy-free milk and cornstarch. Heat over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes. Remove from heat and stir in nutritional yeast and nutmeg to create the béchamel sauce.
To assemble the lasagna, spread a layer of tomato sauce on the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles over the sauce, followed by a layer of roasted aubergine slices. Spread some béchamel sauce over the aubergines.
Repeat layers until all ingredients are used, ending with a layer of béchamel sauce on top.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove foil and bake for an additional 10 minutes to brown the top slightly.
Allow the lasagna to cool for at least 10 minutes before serving. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3733 mg | 162% | |
| Total Carbohydrate | 366.5 g | 133% | |
| Dietary Fiber | 62.7 g | 224% | |
| Total Sugars | 101.6 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1065 mg | 82% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 6899 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
