Go Back
–+ servings
Eggplant Lasagna

Delicious Eggplant Lasagna That's Easy and Guilt-Free

This Vegan Eggplant Lasagna is a comforting dish that delights everyone at the table, making it a perfect choice for dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 8 minutes
Total Time 53 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna Layers
  • 2 medium Eggplants Zucchini can be a tasty low-carb substitute.
  • 15 ounces Vegan Ricotta Regular ricotta can be used if not vegan.
  • 12 ounces Vegan Mozzarella (Shredded) Can substitute with non-vegan mozzarella.
For the Sauce
  • 2 cups Marinara Sauce Homemade or store-bought.
  • 3 cloves Garlic Garlic powder can be used if fresh is unavailable.
For the Cooking Process
  • 2 tablespoons Olive Oil Avocado oil can work as an alternative.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
Optional Enhancements
  • 1/2 cup Vegan Parmesan Cheese
  • 1 tablespoon Italian Herbs Oregano or thyme.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder

Equipment

  • 10x10 casserole dish
  • large skillet
  • mixing bowl
  • Paper towels

Method
 

Step-by-Step Instructions for Eggplant Lasagna
  1. Preheat your oven to 410°F (210°C) and grab your 10x10 casserole dish. Prepare all ingredients for easy assembly.
  2. Slice the eggplants to about 1/4-inch thickness. Fry them in olive oil over medium heat for about 5 minutes until tender, seasoning with salt and pepper.
  3. Mix the marinara sauce with minced garlic in a bowl. Season with salt, pepper, and Italian herbs to taste.
  4. Combine vegan ricotta with optional onion and garlic powder in another bowl. Adjust seasoning as desired.
  5. Assemble the lasagna by layering marinara sauce, fried eggplant, vegan ricotta, and vegan mozzarella in the casserole dish until all ingredients are used, topping with marinara and a sprinkle of vegan Parmesan.
  6. Bake in the oven for approximately 30 minutes until the cheese melts and the top is golden.
  7. Allow to cool for 5-8 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 260kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 450mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 12mgCalcium: 150mgIron: 2.5mg

Notes

Ensure the oil is hot before frying eggplants and don’t skip salting to draw moisture. Assemble ahead for easy meal prep.

Tried this recipe?

Let us know how it was!