Vegan Eggplant Lasagna
This hearty vegan eggplant lasagna is layered with succulent roasted aubergine, a savory garlic and spinach filling, and creamy herbed tofu ricotta. Finished with a vibrant arugula pesto and meltable dairy-free cheese, it offers a satisfying, plant-based twist on traditional Italian comfort food.
Instructions
- 1
Preheat oven to 400 F. Slice eggplant (3 lb) into 0.5 inch slices. Sprinkle with salt (1 tsp) and let sweat for 20 minutes.
- 2
Blot moisture from eggplant. Brush both sides with olive oil (2 tbsp) and roast on parchment-lined pans for 40 minutes until tender.
- 3
Sauté onion (1) in olive oil (1 tbsp) for 7 minutes. Add garlic (8 clove) and baby spinach (6 oz) until wilted. Season with salt and pepper.
- 4
In a bowl, whisk together tofu ricotta (16 oz), flax egg (1 packet), fresh basil (0.25 cup), nutmeg ground (0.25 tsp), salt, and black pepper ground (0.25 tsp).
- 5
Grease a 9x13 dish. Spread marinara sauce (0.75 cup) on bottom. Layer sheets (4 lasagna), more sauce, half the eggplant, half the ricotta, all the spinach, vegan mozzarella (0.75 cup), and vegan parmesan (0.125 cup).
- 6
Add sheets (4 lasagna), sauce, remaining eggplant, remaining sauce, remaining ricotta mixture, vegan mozzarella (0.75 cup), vegan parmesan (0.125 cup), and red pepper flakes (0.25 tsp).
- 7
Cover with parchment and foil. Bake at 375 F for 50 minutes.
- 8
Uncover and bake for 15 minutes until golden and bubbling.
- 9
Pulse garlic (1 clove), roasted almonds (0.25 cup), fresh basil (0.5 cup), baby arugula (1 cup), lemon zest (1 tsp), lemon juice (1 tbsp), and olive oil (0.33 cup) in a food processor for the pesto.
- 10
Let lasagna rest for 5 minutes. Serve dotted with the arugula pesto.
Nutrition Facts
Per portion