Vegan Aubergine Lasagna
Indulge in the comforting flavors of Vegan Aubergine Lasagna, a plant-based twist on the classic Italian comfort food. Perfectly roasted slices of aubergine (eggplant) replace traditional meat layers, adding a rich, smoky depth to this hearty dish. Layered with tender lasagna noodles, a robust homemade tomato sauce infused with garlic, basil, and oregano, and a creamy vegan béchamel enriched with nutritional yeast and a hint of nutmeg, this recipe delivers bold flavor in every bite. Oven-baked to golden perfection, it’s a crowd-pleasing centerpiece for vegan dinner parties or family gatherings. Garnished with fragrant fresh basil, this dairy-free and wholesome lasagna is as nourishing as it is delicious. Perfect for meal prep, it’s sure to become a go-to for those craving satisfying comfort food without compromise!
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Recipe Information
Ingredients
- 2 large aubergines (eggplants)
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 9 sheets lasagna noodles
- 1 medium onion
- 3 cloves garlic
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.25 cup nutritional yeast
- 2 cups unsweetened almond milk
- 3 tablespoons all-purpose flour
- 0.25 teaspoon nutmeg
- 0.25 cup fresh basil
Instructions
Preheat the oven to 400°F (200°C).
Slice the aubergines lengthwise into 1/4-inch thick slices. Brush both sides with 2 tablespoons of olive oil and place them on a baking sheet. Roast for 20-25 minutes or until golden and soft, flipping halfway through.
While the aubergines roast, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions, then drain and set aside.
Finely chop the onion and mince the garlic.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté for 5-7 minutes until translucent. Add the garlic and cook for another minute.
Stir in the crushed tomatoes, tomato paste, dried basil, oregano, salt, and pepper. Let it simmer for about 15 minutes, allowing the sauce to thicken slightly.
For the béchamel sauce, whisk together the almond milk and flour in a small saucepan over medium heat. Continue to whisk until the mixture thickens, about 5-7 minutes. Stir in the nutritional yeast and nutmeg, then remove from heat.
To assemble the lasagna, spread a thin layer of tomato sauce in the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles on top, followed by a layer of roasted aubergines, more tomato sauce, and a layer of béchamel. Repeat the layers, finishing with béchamel sauce on top.
Cover the dish with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden on top.
Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil before serving.
Nutrition Facts
Calories |
3126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 528.4 g | 192% | |
| Dietary Fiber | 65.4 g | 234% | |
| Total Sugars | 80.8 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1415 mg | 109% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 6046 mg | 129% | |
*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.
