Vegan Eggplant Lasagna

I don’t know about you, but when I think of Italian food my mind immediately thinks of lasagna… maybe spaghetti, but surely lasagna.

However, when limiting carbs and wanting to try a vegan or top 8 free it’s easy to want to stray away from Italian.

Yet, you can not keep a girl who has a heart for Italian away from creating an allergy-friendly recipe with style.

This recipe was quite the science experiment but never the less came out as one of the tastiest lasagna recipes.

Although this recipe may be missing soy, dairy, nuts, or meat… there is no lack of flavor.

Today we have eggplant lasagna!

Ingredients:

• Eggplant
• Vegan Ricotta
• Olive Oil
• Onion
• Garlic
• Plant-Based Meat
• Italian Herbs
• Marinara Sauce
•  Spinach
• Salt & Pepper
• Vegan Mozzarella
• Vegan Parmesan
• Fresh Parsley
• Fresh Basil

Materials:

• Knife
• Large Cooking Pan
• Cookie Sheets
• Baking Pan (9×13)
• Spatula
• Large Serving Spoon
• Measuring Cups & Spoons

Start by preheating your oven to 400 degrees and begin to slice your large eggplants and place slices on your cookie sheets. You should get about 5 to 6 thin slices per eggplant.

Tip: I sliced my eggplants vertically slice lasagna noodles however you can slice horizontally into circles as well. Be sure slices are less than an inch thick in order for the eggplant to cook evenly.

Once slices are assembled on your cookie sheets, slightly salt the eggplant slices and follow with drizzling EVOO over them as well and allow the eggplants to sit.

Tip: for even coating of olive oil take a cooking brush and brush the oil to lightly coat slices.

Once you begin to see water droplets form on the eggplant, place slices into the oven and allow to bake for 8-10 mins.

While eggplant is in the oven, in a large cooking pan begin to cook your diced onion, minced garlic, plant-based beef, and Italian herbs over medium heat.

Tip: for this recipe, I used beyond beef because of its soy-free ingredients. If you do not like plant-based beef simply remove meat and cook the recipe as written. 

Once vegan beef has been cooked down slightly reduce stove to medium-low heat and add marinara and salt & pepper and bring sauce to a light boil.

After the sauce begins to boil add in fresh spinach and cook until slightly soften then turn off the heat.

At this point, the eggplant should be slightly cooked and removed from the oven.

Set oven to 410 degrees.

Begin assembling the lasagna in a large baking dish:

First, Coat the bottom of the dish with sauce

Second, Add a layer of sliced cooked eggplant

Third, Cover eggplant with a layer of Vegan Ricotta (from recipe)

Forth, Top with shredded vegan mozzarella, vegan parmesan, and fresh parsley

Repeat steps twice or until the baking dish is fully constructed and top with fresh basil.

Place in oven to bake for 30min until cheese is fully melted, remove from heat and allow to cool for 6-8 min and serve.

Vegan Eggplant Lasagna

Chastiti Johnson

Top 8 allergy vegan recipe

5 from 8 votes

Print Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian

Servings 6 people

Equipment

• Kitchen Knife
• Spatula
• Measuring Cups & Spoons
• Large cooking pan
• Cookie sheets
• Baking Pan

Ingredients

  

• 2 Eggplants sliced
• 1 Vegan Ricotta Recipe
• 2 tbsp Olive Oil
• 1 White Onion diced
• 2 cloves Garlic minced
• 1 Ibs Plant-Based Meat Beyond Beef
• Italian Herbs* seasoning
• 2 cups Marinara Sauce
• 2 cups Fresh Spinach
• Salt & Pepper to taste
• ¼ cup Fresh Parsley chopped
• ½ cup Fresh Basil
• 2 cup Vegan Mozzarella shredded
• ¼ cup Vegan Parmesan grated

Italian Herbs* - seasoning

• 1 tsp Thyme
• 1 tsp Dried Parsley
• 1 tsp Fennel
• 1 tsp Oregano
• 1 tsp Sage
• 1 tsp Paprika
• 1 tsp Dried Basil

Instructions

 

• Preheat oven to 400° and prepare Vegan Ricotta recipe as is.
• With a kitchen knife, create 5-6 vertical slices from each eggplant, make slices thin as possible like lasagna noodles.
• After sliced, arrange eggplant on cookie sheets and lightly salt to allow the water to draw from the eggplant and drizzle with EVOO
• Once water droplets begin to form on slices place sheets in the oven for 8-10 mins to allow the eggplant to cook.
• While eggplant is baking, in a large cooking pan over medium heat saute diced onion, minced garlic, plant-based beef, Italian herbs, marinara sauce, and salt & pepper until fully combined.
• Reduce the stove to medium-low heat and incorporate fresh spinach into the sauce and cook until spinach is slightly softened then turn off the heat. Increase oven temperature to 410°.
• Using a large serving spoon, begin assembling lasagna in a large baking dish: start by coating the bottom of the pan with sauce, add a layer of cooked eggplant slices, add a layer of vegan ricotta and top with vegan mozzarella shreds, vegan grated parmesan, and chopped fresh parsley.
• Repeat steps until the baking pan is full. Once a final layer of cheese and parsley has been added, finish by topping with sprigs of fresh basil.
• Bake in the oven for 30mins until cheeses have melted, remove from oven and allow to cool for 6-8mins and serve.

Keyword Allergy Friendly, Lasagna, Vegan

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