This eggplant lasagna has layers of grilled eggplant, ricotta cheese, and a vegan bechamel, and baked to perfection. Ready in minutes, it’s an elegant and showstopping dish that is sure to impress!
One of the easiest dishes to give a vegan makeover to has been lasagna. Swapping out all the dairy for vegan options has been easy, and I honestly don’t miss the meat. Like a traditional lasagna though, it can often leave me stuffed and it’s packed with calories, which isn’t the best to enjoy regularly.
Luckily, there are easy swaps to make to lighten it up, without sacrificing taste or flavor. One of my favorite additions is to replace the lasagna noodles with eggplant!
I love this vegan eggplant lasagna recipe because it is super low carb but you’d never be able to tell. It’s so cheesy, creamy, and the eggplant gives it some added bulk too. It’s packed with fiber and protein and takes minutes to make.
This is the kind of dish you’d make to feed a crowd, and no one will be able to tell that it is vegan!
How do you make a vegan eggplant lasagna?
- Eggplant– Use firm eggplants, not overripe ones. You can slice them as thick or thin as you like, as they will be mostly pre-cooked before baking the lasagna.
- Marinara sauce– Also known as passata. Use your favorite pasta or marinara sauce.
- Cheese sauce– Homemade vegan cheese sauce which also acts as a mock bechamel.
- Vegan ricotta– To give extra creaminess and added protein.
- Shredded cheese– Vegan mozzarella or shredded cheese.
Start by adding salt to your eggplant slices to draw out the moisture. Let the eggplant sit for 10 minutes, before greasing a non-stick pan with cooking spray and placing it over medium heat. Once hot, add the slices of eggplant and cook for 3-4 minutes, before flipping and cooking for a further 4 minutes.
Now, layer the eggplant lasagna. Spread half the marinara sauce on the base of a baking dish. Add a single layer of the eggplant, followed by the ricotta cheese, followed by the cheese sauce. Repeat the process until all the ingredients have been used up. Cover the top of the lasagna with shredded vegan cheese and bake at 180C/350F for 45-50 minutes, or until the sides are bubbling and the cheese has melted.
Remove the lasagna from the oven and let it cool for 5 minutes, before slicing and serving.
Tips to make the best vegetarian eggplant lasagna
- Depending on the size of your baking dish, you may need to cook your lasagna longer. Smaller dishes would take closer to an hour.
- Feel free to add a vegan meat sauce, like the one in this zucchini lasagna.
- For an ultra cheesy lasagna, add a layer of shredded vegan cheese after the cheese sauce.
Storing and freezing the eggplant lasagna
- To store: Eggplant lasagna should be stored in the refrigerator, covered, for up to 1 week.
- To freeze: Place leftovers in a shallow and sealable container. Store it in the freezer for up to 6 months.
- Reheating: Either microwave portions for 1-2 minutes until hot. Alternatively, place the lasagna in a preheated oven (180C/350F) and warm for 10-12 minutes, until the sides are bubbling.
More vegan main course dishes to try
Vegan Eggplant Lasagna
- Preheat the oven to 180C/350F. Grease a large baking dish and set aside.
- Sprinkle salt over the sliced eggplant and let it draw the moisture out for 10 minutes. Pat the eggplant dry.
- Grease a large non-stick pan and place it over medium heat. Once hot, add the sliced eggplant and pan fry for 4-5 minutes, before flipping and cooking for a further 4 minutes. Remove from the heat.
- Start preparing the lasagna. Spread half the marinara onto the base of the baking dish. Add a single layer of eggplant, followed by a layer of ricotta, and a layer of cheese sauce. Repeat the process until all the ingredients are used up. Cover with the shredded cheese.
- Bake the eggplant lasagna for 40-45 minutes, or until the edges are bubbling and the cheese has melted. Remove from the oven and let sit for 5 minutes, before serving.