Vegan Eggplant Lasagna

This vegan eggplant lasagna has layers of zucchini, ricotta cheese, and cheese sauce, you won't believe it is low carb! No dairy or pasta needed, it's cozy and healthy comfort food!

5 from 1 vote

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Prep Time 5

Cook Time 45

Total Time 50

Course Main Dishes

Cuisine American

Servings servings

Calories 172 kcal

Ingredients

3 large eggplant thinly sliced
2 cups marinara sauce
2 cups vegan ricotta cheese
2 cups vegan cheese sauce
1 cup vegan shredded cheese

Instructions

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.

Video

Notes

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.

Nutrition

Serving: 1servingCalories: 172kcalCarbohydrates: 14gProtein: 8gFat: 11gSaturated Fat: 4gCholesterol: 16mgSodium: 591mgPotassium: 449mgFiber: 4gSugar: 7gVitamin A: 572IUVitamin C: 5mgCalcium: 155mgIron: 1mg

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