Dairy-Free Eggplant Lasagna
Savor the comforting flavors of classic lasagna with this wholesome twist—Dairy-Free Eggplant Lasagna! Perfect for those seeking a vegan or dairy-free alternative, this recipe replaces traditional pasta layers with tender, grilled eggplant slices and swaps out cheese for a creamy, protein-packed almond ricotta made from scratch. The hearty vegetable filling, featuring zucchini, spinach, and a rich tomato sauce infused with garlic and Italian herbs, ensures every bite bursts with garden-fresh flavor. With prep and cook times designed to fit comfortably within your schedule, this gluten-free lasagna is the ideal centerpiece for a satisfying dinner. Garnished with vibrant fresh basil, it’s a dish that’s as nutritious as it is indulgent—perfect for feeding a hungry crowd or savoring as leftovers for days. Whether you’re vegan, lactose-intolerant, or simply looking for a healthy spin on a classic, this dairy-free eggplant lasagna will become your new go-to comfort food!
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Recipe Information
Ingredients
- 2 large eggplant
- 3 tablespoons olive oil
- 1 medium, finely chopped onion
- 4 cloves, minced garlic
- 1 large, diced zucchini
- 3 cups spinach
- 28 ounces (1 can) crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon dried Italian herbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups, soaked for at least 4 hours and drained raw almonds
- 2 tablespoons lemon juice
- 0.25 cup nutritional yeast
- 0.5 cup water
- 0.5 cup, chopped fresh basil
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle with a little salt and let them sit for 15 minutes to release moisture. Pat dry with paper towels.
Heat a grill pan over medium-high heat and lightly brush with olive oil. Grill the eggplant slices for 3-4 minutes on each side until just tender. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and sauté for about 5 minutes until they become translucent.
Add the garlic and cook for another minute until fragrant. Then, add the zucchini and cook for 5-7 minutes until it's softened.
Stir in the spinach and cook until wilted, about 2 minutes.
Add the can of crushed tomatoes, tomato paste, dried Italian herbs, salt, and black pepper. Stir well and let the sauce simmer for 10 minutes. Turn off the heat and set aside.
To make the dairy-free ricotta, place the soaked and drained almonds, lemon juice, nutritional yeast, water, and a pinch of salt into a food processor. Blend until smooth, scraping down the sides as needed. Adjust the seasoning as desired.
Spread 1/4 of the tomato sauce in the bottom of a 9x13-inch baking dish.
Layer a third of the grilled eggplant slices over the sauce.
Spread half of the almond ricotta mixture over the eggplant.
Repeat the layers: sauce, eggplant, almond ricotta, and finish with a final layer of eggplant and sauce on top.
Cover the dish with foil and bake in the preheated oven for 35 minutes.
Uncover and bake for an additional 10 minutes until bubbly.
Remove from the oven and let it sit for at least 10-15 minutes to set.
Before serving, sprinkle fresh basil over the top.
Serve warm and enjoy!
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 31.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6449 mg | 280% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 83.6 g | 299% | |
| Total Sugars | 107.4 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1009 mg | 78% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 7916 mg | 168% | |
*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.
