Best 2 Vegan Eggplant Lasagna Recipes

Are you looking for a delicious and satisfying vegan take on the classic Italian dish, lasagna? Look no further! This article will provide you with the best recipe for a flavorful and satisfying vegan eggplant lasagna. We'll show you how to make a hearty and savory filling with layers of roasted eggplant, creamy vegan ricotta cheese, and a rich and flavorful tomato sauce. You'll also learn how to assemble the lasagna and bake it to perfection, resulting in a dish that is sure to impress your family and friends. So, gather your ingredients, preheat your oven, and let's get started on creating a vegan eggplant lasagna that will tantalize your taste buds!

Here are our top 2 tried and tested recipes!

VEGAN EGGPLANT LASAGNA

Vegan Eggplant Lasagna image

A traditional holiday meal so rich you won't notice that the cheese is missing!

Provided by stronglive1

Categories Main Dish Recipes Pasta Lasagna Recipes Eggplant Lasagna Recipes

Time 1h48m

Yield 10

Number Of Ingredients 13

Ingredients

6 cloves garlic, divided
1 (16 ounce) package lasagna noodles
2 (1 1/2 pound) eggplants, sliced paper-thin lengthwise
olive oil
33 ½ ounces boxed tomato sauce (such as Hunt's®), divided
¼ teaspoon garlic granules, or to taste
¼ teaspoon dried savory, or to taste
salt and ground black pepper to taste
1 (3.8 ounce) can black olives, drained
¼ cup packed chopped fresh parsley
1 (16 ounce) chickpeas, drained
1 (16 ounce) can white beans, drained
1 tablespoon packed chopped fresh parsley

Steps:

Put unpeeled garlic cloves in a dry skillet over medium-high heat. Toast, shaking the pan occasionally, until skins are brown, 5 to 8 minutes. Remove from heat; when cool enough to handle, remove and discard peels.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
Preheat oven to 400 degrees F (200 degrees C).
Paint the eggplant slices with a light coat of olive oil. Combine eggplant and half the tomato sauce in a lasagna pan. Season with dehydrated garlic, dried savory, salt, and pepper.
Bake in the preheated oven until eggplant is tender, about 20 minutes. Transfer eggplant to a bowl.
Reduce oven temperature to 350 degrees F (175 degrees C).
Combine olives, 4 of the pan-roasted garlic cloves, and 1/4 cup parsley in a food processor. Blend well. Add chickpeas and white beans. Blend until smooth.
Coat the bottom of the lasagna pan with 1/4 of the remaining tomato sauce. Layer 1/4 of the cooked lasagna noodles, 1/3 of the blended beans, and 1/3 of the cooked eggplant slices. Repeat 2 more times. Finish with a layer of lasagna noodles and the remaining tomato sauce.
Chop the remaining 2 pan-roasted garlic cloves; sprinkle garlic granules and 1 tablespoon parsley on top of lasagna.
Bake in the hot oven until bubbly, about 30 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 66.8 g, Fat 4.6 g, Fiber 12.1 g, Protein 14.4 g, SaturatedFat 0.7 g, Sodium 745.4 mg, Sugar 8.6 g

ONE POT VEGAN EGGPLANT LASAGNA RECIPE BY TASTY

One Pot Vegan Eggplant Lasagna Recipe by Tasty image

Here's what you need: raw cashews, extra virgin olive oil, fresh basil leaf, nutritional yeast, lemon juice, kosher salt, onion powder, garlic powder, freshly ground black pepper, garlic, nonstick cooking spray, extra virgin olive oil, eggplant, small carrot, celery, small yellow onion, kosher salt, freshly ground black pepper, dry white wine, tomato paste, garlic, vegetable stock, crushed tomato, vegan "no-boil" lasagna noodle, shredded vegan mozzarella cheese, fresh flat-leaf parsley, garlic bread

Provided by Jordan Kenna

Categories Dinner

Yield 8 servings

Number Of Ingredients 27

Ingredients

2 cups raw cashews
1 cup extra virgin olive oil
1 cup fresh basil leaf, lightly packed
¼ cup nutritional yeast
2 tablespoons lemon juice
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 clove garlic, roughtly chopped
nonstick cooking spray
¼ cup extra virgin olive oil, plus 2 tablespoons, divided
2 ½ lb eggplant, cubed
1 small carrot, finely chopped
1 stalk celery, finely chopped
1 small yellow onion, finely chopped
kosher salt, to taste
freshly ground black pepper, to taste
½ cup dry white wine
2 tablespoons tomato paste
2 cloves garlic, minced
3 cups vegetable stock
28 oz crushed tomato, 1 can
8 oz vegan "no-boil" lasagna noodle, broken in half
2 cups shredded vegan mozzarella cheese
fresh flat-leaf parsley, finely chopped, for garnish
garlic bread, for serving

Steps:

Make the pesto cashew cream cubes: In a blender, combine the cashews, olive oil, basil, nutritional yeast, lemon juice, salt, onion powder, garlic powder, pepper, and garlic. Blend until smooth.
Grease an ice cube tray with nonstick spray. Spoon the pesto into the cups in the tray. Cover with plastic wrap and freeze until the cubes are firm, at least 4 hours or up to 3 days.
Make the lasagna: Heat a large pot over medium-high heat. Add ¼ cup (60 ml) of olive oil to the pot and swirl to evenly coat. Add the eggplant and cook, stirring occasionally, until very soft and caramelized, 30 minutes. Transfer the eggplant to a bowl and set aside.
Add the remaining 2 tablespoons of olive oil to the pot. Then, add the carrot, celery, and onion, and cook, stirring, until softened and starting to caramelize, 10 minutes. Season with salt and pepper.
Add the wine and cook, stirring, until completely evaporated, about 4 minutes.
Add the tomato paste and garlic, and cook, stirring, until lightly caramelized, about 2 minutes over medium heat.
Stir in the reserved eggplant, vegetable stock, and crushed tomatoes and stir to combine.
Remove the pesto cubes from the ice cube tray, and immediately distribute the frozen pesto cubes throughout the eggplant sauce.
Using your fingers or a pair of tongs, insert the noodle pieces vertically in the sauce around the pot. Cover the pot.
Reduce the heat to medium-low, and cook for 18 minutes, then uncover the pot and use a spatula to push down the exposed noodles so they are covered in sauce. Cover and cook for 18 minutes more, until the noodles are tender.
Uncover and sprinkle the mozzarella over the top of the lasagna. Cover again and cook until the cheese is melted, about 5 minutes. Remove the pot from the heat.
Sprinkle the lasagna with parsley and serve with garlic bread alongside.
Enjoy!

Nutrition Facts : Calories 1087 calories, Carbohydrate 71 grams, Fat 81 grams, Fiber 7 grams, Protein 11 grams, Sugar 17 grams

Tips:

For a richer flavor, use roasted eggplant instead of grilled.
To make the lasagna ahead of time, assemble it and then refrigerate or freeze it. When ready to bake, thaw it overnight in the refrigerator or at room temperature for several hours.
If you don't have a lasagna pan, you can use a 9x13 inch baking dish.
To make the lasagna gluten-free, use gluten-free lasagna noodles.
To make the lasagna nut-free, use sunflower seed butter or tahini instead of cashew butter.
For a vegan bechamel sauce, use a mixture of cashew cream, nutritional yeast, and spices.

Conclusion:

This vegan eggplant lasagna is a delicious and satisfying dish that is perfect for a special occasion or a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a hearty and flavorful vegan meal, give this lasagna a try. You won't be disappointed!