Recipes

Easy Eggplant Lasagna

Easy Vegan Eggplant Lasagna

One of my favorite comfort foods is lasagna. It’s delicious and perfect for big groups or making leftovers. In this easy recipe, you sub strips of eggplant for the pasta. Eggplant contains iron, calcium, fiber, phyto nutrients and more! It’s a really versatile veggie that packs a lot of nutritional value without adding a lot of empty calories to your meal.

What you will need to make eggplant lasagna:

  • 1 large eggplant
  • 2 cups spinach
  • 1 cup mushrooms, chopped
  • 1 bunch fresh basil
  • 1 cup vegan mozzarella cheeze
  • 2 cups tomato sauce (I prefer to make my own, but the kind in a jar works too)
  • Glass baking dish(es). I use two smaller dishes, but feel free to use one large one.

How to make eggplant lasagna:

  • Slice the eggplant into strips. These don’t need to be perfect or even with one another. Try to make the strips no more than 1/4 inch thick.
  • Salt the eggplant. This helps tenderize it and also pulls the excess liquid out. Salt both sides of each strip and let sit for 30-45 minutes. Then rinse off and pat dry.
  • Preheat the oven to 350 degrees.
  • Spread a thin layer of tomato sauce on the bottom of a glass baking dish. Add a layer of eggplant. Top with fresh basil leaves, mushrooms and spinach. Add a thin layer of tomato sauce.
  • Repeat these layers as many times as needed.
  • For the top layer, finish with eggplant, tomato sauce and the cheese.
  • Bake for a total of one hour. I usually bake it covered for the first 30-45 minutes to make sure everything cooks through. Then I take the cover off and bake for the rest of the time. This lets the top turn a little brown and evaporates excess liquid released by the vegetables.

This dish is great served with some garlic bread and kale salad. It stores well for several days after baking and also freezes well. It’s great to make ahead when you are prepping for a busy work week and want something that you can just put in the oven later on.

I’d love to hear your modifications to traditional lasagna!

 

Subscribe Here

We'll send you weekly recaps & more!

Powered by ConvertKit
Previous Post Next Post

You Might Also Like

3 Comments

  • Reply Kelly Monday - August 26, 2013 at 11:23 pm

    I made this tonight! Soooooo good! Thank you so much for the recipe!
    I ended up using dried basil, shiitake mushrooms, and cheddar cheese, since I didn’t have mozzarella. And pasta sauce instead of tomato sauce…. Gotta love using up those extra random pantry items! It did turn out quite liquidy, but I loved dipping my garlic toast in the juices, so, all together a success. I am definitely making this a regular recipe.

    • Reply Tashina Wednesday - August 28, 2013 at 6:22 pm

      I’m so pleased that you enjoyed this recipe, Kelly!! 🙂 This comment made my day!

  • Reply Jen Monday - August 26, 2013 at 12:54 pm

    This looks really good. I have often put in a layer of mashed tofu in the middle acting much as a ricotta cheese layer in a traditional lasagne. I have also used yellow crook neck squash and zucchini layers as a pasta replacement. Nothing like the smell of a lasagne baking in the oven. 🙂

  • Leave a Reply