Vegan Eggplant Lasagna
Indulge in the hearty and wholesome flavors of this Vegan Eggplant Lasagna, a plant-based twist on the classic Italian comfort food. This recipe features tender, grilled eggplant slices layered alongside creamy vegan ricotta, nutrient-packed spinach, and a robust homemade tomato sauce infused with dried herbs for an irresistible burst of flavor. No-boil vegan lasagna sheets make assembly a breeze, while a sprinkle of nutritional yeast delivers a cheesy, umami finish. With a perfect balance of savory, creamy, and slightly smoky notes, this eggplant lasagna is both satisfying and completely dairy-free. Whether you're catering to a vegan lifestyle or simply exploring meat-free meal options, this dish is sure to impress as a crowd-pleasing centerpiece. Perfect for family dinners or special occasions, this recipe makes six generous servings and can easily be paired with a crisp green salad or fresh garlic bread for a complete feast.
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Recipe Information
Ingredients
- 2 large eggplant
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups vegan ricotta cheese
- 2 cups spinach
- 0.5 teaspoon ground nutmeg
- 1 teaspoon garlic powder
- 9 no-boil vegan lasagna sheets
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 3 tablespoons nutritional yeast
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4-inch thick slices. Brush both sides with olive oil and sprinkle with salt and pepper.
Grill the eggplant slices in a non-stick skillet over medium heat, or use a grill pan, for 3-4 minutes on each side until they are soft and slightly charred. Set aside.
In a medium bowl, combine the vegan ricotta cheese, spinach, ground nutmeg, and garlic powder. Mix well and set aside.
In a separate bowl, mix the crushed tomatoes with dried oregano, dried basil, and onion powder. This will be your tomato sauce.
Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.
Place three lasagna sheets over the sauce. Layer with half of the grilled eggplant slices.
Spread half of the ricotta-spinach mixture over the eggplant.
Add another layer of lasagna sheets followed by more tomato sauce, the remaining eggplant slices, and the rest of the ricotta-spinach mixture.
Top with the final layer of lasagna sheets, remaining tomato sauce, and sprinkle with nutritional yeast for added flavor and a cheesy finish.
Cover the dish with foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the edges are bubbling and top is slightly golden.
Let the lasagna cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5632 mg | 245% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 70.1 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 662 mg | 51% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5686 mg | 121% | |
*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.
