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vegan eggplant lasagna

Vegan Eggplant Lasagna

Earth Blokes
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
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Dishes
Cuisine American
Servings 12 servings
Calories 172 kcal



  • 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.



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.


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