Gluten Free Vegan Zucchini Eggplant Lasagna
Indulge in the wholesome flavors of a Gluten Free Vegan Zucchini Eggplant Lasagna, a healthy twist on the classic comfort dish that’s perfect for plant-based eaters and anyone avoiding gluten. This layered masterpiece features tender slices of zucchini and eggplant in place of traditional pasta, offering a nutrient-rich and naturally gluten-free base. Creamy vegan ricotta infused with fresh spinach and nutritional yeast adds a rich, cheesy element, while zesty marinara sauce ties it all together with bold, comforting flavors. Easy to prepare and baked to perfection, this lasagna is a crowd-pleaser that combines hearty, nourishing ingredients with irresistible Italian-inspired taste. Perfect for dinner parties or a satisfying weeknight meal, this dish is best served warm and garnished with fresh basil for a fragrant finishing touch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium Zucchini
- 2 medium Eggplant
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 cups Marinara sauce
- 2 cups Vegan ricotta cheese
- 2 cups Spinach (fresh, chopped)
- 3 tablespoons Nutritional yeast
- 0.25 cup Fresh basil
- 3 cloves Garlic (minced)
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini and eggplant lengthwise into 1/4-inch thick strips using a sharp knife or mandoline. Lay them on a baking sheet, sprinkle with a small amount of salt, and let them sit for 10 minutes to draw out excess moisture. Pat dry using a paper towel.
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
In a medium bowl, mix the vegan ricotta cheese, cooked spinach, nutritional yeast, and a pinch of black pepper.
In a 9x13-inch baking dish, spread 1 cup of marinara sauce evenly over the bottom.
Start layering: Add a single layer of zucchini slices, followed by a layer of eggplant slices. Spread a generous layer of the ricotta mixture, followed by another cup of marinara sauce.
Repeat the layers (zucchini, eggplant, ricotta mixture, and marinara) until all ingredients are used, finishing with a layer of marinara sauce on top.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, allowing the top to slightly brown.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves and serve warm.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12020 mg | 523% | |
| Total Carbohydrate | 178.1 g | 65% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 95.2 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4858 mg | 103% | |
*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.
