Description
A comforting, plant-based spin on traditional lasagna, featuring layers of creamy vegan ricotta and melty vegan mozzarella, with hearty eggplant and savory vegan crumbles.
Ingredients
Scale
- 16 lasagna sheets (regular or no-boil depending on package directions)
- 3 ½ tablespoons olive oil (2 for sautéing, 1 ½ for seasoning/topping)
- 1 medium white onion, diced
- 5 cloves garlic, minced
- 1 large eggplant, cut into even cubes (about 3–4 cups)
- ¾ teaspoon sea salt (plus extra to taste)
- ½ teaspoon ground black pepper
- 9–12 ounces vegan meat alternative crumbles
- 42 ounces tomato sauce
- 2 cups vegan ricotta cheese
- 3 cups shredded vegan mozzarella
- Fresh basil for garnish (optional)
- 1 cup baby spinach or kale (optional)
- ½ cup grated carrot or finely chopped bell pepper (optional)
- 1 teaspoon dried oregano or Italian seasoning (optional)
- Red pepper flakes (optional)
- Nutritional yeast (optional)
- Toasted pine nuts or chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- If using regular lasagna sheets, cook them according to package directions. If using no-boil sheets, skip this step.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat, add diced onion, and sauté until translucent (5–7 minutes). Add minced garlic and cook for another 30–60 seconds until fragrant.
- Add cubed eggplant, sea salt, and black pepper to the skillet. Cook until tender (8–12 minutes).
- Stir in vegan crumbles and warm through for 2–3 minutes. Pour in the tomato sauce, stir, and let simmer for 5–10 minutes.
- Prepare the vegan ricotta by stirring if store-bought or seasoning tofu if homemade.
- In a 9×13-inch baking pan, layer the ingredients: begin with sauce, then noodles, vegan ricotta, sauce, and mozzarella. Repeat for 3–4 layers.
- Finish with sauce and remaining mozzarella. Drizzle with 1 ½ tablespoons of olive oil.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and broil for 3–5 minutes to brown the top.
- Let rest for at least 10 minutes before serving. Garnish with fresh basil if desired.
Notes
Can be made ahead of time and refrigerated for up to 24 hours or frozen before baking for up to 3 months. Thaw overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan lasagna, plant-based, comfort food, healthy dinner, eggplant lasagna