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Vegan Eggplant Lasagna

Chastiti Johnson
Top 8 allergy vegan recipe
5 from 8 votes
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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