Vegan Eggplant Lasagna Recipe That Everyone Will Love

If you’re looking for a hearty, comforting dish that’s both satisfying and entirely plant-based, this vegan eggplant lasagna recipe is sure to delight your taste buds. Eggplant serves as a fantastic alternative to traditional pasta sheets, adding a rich, meaty texture that absorbs all the vibrant flavors of the tomato sauce and creamy vegan cheese layers.

This dish is perfect for cozy family dinners or impressing guests who might not even realize it’s vegan!

Lasagna can often be a labor-intensive dish, but this recipe streamlines the process without sacrificing any flavor. It’s packed with wholesome ingredients like fresh herbs, garlic, and a luscious cashew-based béchamel that creates the perfect creamy layer.

Plus, it’s gluten-free if you skip the noodles or use gluten-free ones, making it a versatile choice for many dietary preferences. Dive into this recipe and discover how easy and delicious vegan cooking can be!

Why You’ll Love This Recipe

This vegan eggplant lasagna is a game-changer for plant-based eaters and meat-lovers alike. Here’s why:

• Rich and hearty: The roasted eggplant layers provide a satisfying, almost meaty texture that makes this lasagna filling and delicious.
• Flavor-packed: A robust tomato sauce simmered with garlic, onions, and herbs infuses every bite with Mediterranean charm.
• Creamy without dairy: The vegan béchamel sauce made from cashews (or almond milk) creates a luscious, smooth texture without any animal products.
• Healthy and nutrient-dense: Eggplants are high in fiber and antioxidants, making this dish both nourishing and delicious.
• Flexible and customizable: Easily swap ingredients or add veggies like spinach or mushrooms to tailor it to your taste.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
• 2 tablespoons olive oil, divided
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup raw cashews, soaked in hot water for 30 minutes
• 1 cup unsweetened almond milk (or any plant-based milk)
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)
• 1 tablespoon lemon juice
• 1/4 teaspoon nutmeg
• Fresh basil leaves, for garnish
• Optional: 8-10 no-boil lasagna noodles (for extra layers)

Equipment

• Baking sheet
• Large skillet or saucepan
• Blender or food processor
• 9×13-inch baking dish
• Mixing bowls
• Spatula or wooden spoon
• Knife and cutting board

Instructions

1. Prepare the eggplant: Preheat your oven to 400°F (200°C). Place the sliced eggplant on a baking sheet, brush with 1 tablespoon olive oil, and sprinkle with a pinch of salt. Roast for 20-25 minutes, flipping halfway, until tender and slightly golden. Remove and set aside.
2. Make the tomato sauce: In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
3. Add tomatoes and herbs: Pour in the crushed tomatoes and tomato paste, stirring well. Add oregano, basil, salt, and pepper. Simmer on low heat for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
4. Prepare the vegan béchamel sauce: Drain the soaked cashews and add them to a blender with almond milk, nutritional yeast, lemon juice, nutmeg, and a pinch of salt. Blend until very smooth and creamy. Adjust consistency with more almond milk if needed.
5. Assemble the lasagna: In your baking dish, spread a thin layer of tomato sauce at the bottom. Layer half of the roasted eggplant slices over the sauce. If using, add a layer of no-boil lasagna noodles on top of the eggplant.
6. Spread half of the remaining tomato sauce over the eggplant (or noodles), then drizzle half of the béchamel sauce evenly over the top.
7. Repeat layers with the remaining eggplant, tomato sauce, and béchamel sauce, finishing with a generous drizzle of béchamel on top.
8. Bake: Cover the baking dish with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
9. Rest and serve: Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil leaves and serve warm.

Tips & Variations

For extra flavor, add sautéed mushrooms or spinach between the layers. You can also mix in some vegan ricotta or tofu for a cheesier texture.

• Salt the eggplant slices: To reduce bitterness and remove excess moisture, sprinkle eggplant slices with salt and let them sit for 20 minutes before roasting. Rinse and pat dry.
• Make it gluten-free: Skip the lasagna noodles or use gluten-free versions to keep this recipe gluten-free.
• Use store-bought vegan cheese: If short on time, swap the béchamel for your favorite vegan shredded cheese, but béchamel adds a wonderful creaminess.
• Make ahead: Assemble the lasagna the night before, refrigerate, and bake when ready. Just add an extra 10 minutes to the bake time if baking cold.

Nutrition Facts

Serving Suggestions

This vegan eggplant lasagna pairs beautifully with a fresh green salad tossed in lemon vinaigrette or a side of steamed garlic broccoli. For a heartier meal, serve it alongside Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or enjoy with warm, crusty bread like the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

If you want to explore more plant-based dishes that are packed with flavor, check out these delicious options:

• Peruvian Vegetable Recipes for Flavorful Healthy Meals
• Vegetarian Date Cake Recipe: Moist, Easy, and Delicious
• Vegetable Lasagna Stouffer’s Recipe Made Easy and Delicious

Conclusion

This vegan eggplant lasagna is a perfect example of how plant-based cooking can be indulgent, flavorful, and satisfying all at once. By swapping traditional pasta for roasted eggplant slices and using a creamy cashew béchamel, this dish offers a deliciously layered experience without any dairy or meat.

Whether you’re a seasoned vegan or simply curious about trying more plant-based meals, this recipe is approachable and adaptable for any kitchen.

Nothing beats the comforting aroma of lasagna baking in the oven, and this version brings all that warmth with an added boost of nutrition and freshness. Serve it for a family dinner, a special occasion, or just because you deserve a nourishing treat.

Don’t forget to experiment with your favorite veggies and herbs to make this recipe uniquely yours. Enjoy every bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Eggplant Lasagna”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious and hearty vegan lasagna made with layers of roasted eggplant, tomato sauce, and cashew-based ricotta. Perfect for a comforting plant-based meal.”, “prepTime”: “PT20M”, “cookTime”: “PT45M”, “totalTime”: “PT65M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 medium eggplants, sliced lengthwise into 1/4 inch thick slices”, “2 tablespoons olive oil”, “3 cups marinara sauce”, “1 1/2 cups raw cashews, soaked for 2 hours”, “1/4 cup nutritional yeast”, “2 cloves garlic, minced”, “2 tablespoons lemon juice”, “1/2 cup fresh basil, chopped”, “1 teaspoon salt”, “1/2 teaspoon black pepper”, “1/4 teaspoon red pepper flakes (optional)”, “1/4 cup water”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Brush eggplant slices with olive oil and roast for 20 minutes until tender.”}, {“@type”: “HowToStep”, “text”: “Drain soaked cashews and blend with nutritional yeast, garlic, lemon juice, salt, pepper, and water until smooth.”}, {“@type”: “HowToStep”, “text”: “Spread a thin layer of marinara sauce in a baking dish.”}, {“@type”: “HowToStep”, “text”: “Layer roasted eggplant slices, cashew ricotta, marinara sauce, and basil.”}, {“@type”: “HowToStep”, “text”: “Repeat layers until ingredients are used, finishing with marinara sauce on top.”}, {“@type”: “HowToStep”, “text”: “Bake for 25 minutes until bubbly and golden on top.”}, {“@type”: “HowToStep”, “text”: “Let cool for 10 minutes before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “10 g”, “fatContent”: “18 g”, “carbohydrateContent”: “28 g”}}