Dairy-Free Aubergine Lasagna

Indulge in the hearty, comforting flavors of this Dairy-Free Aubergine Lasagna—a plant-based twist on the classic Italian favorite. Layers of tender roasted aubergines, al dente lasagna noodles, rich homemade tomato sauce, and a creamy béchamel sauce made with dairy-free milk and nutritional yeast come together in perfect harmony. This recipe is packed with wholesome ingredients like fresh garlic, onions, and herbs, making it as nutritious as it is delicious. Perfect for vegans or anyone seeking a dairy-free option, this lasagna is an impressive crowd-pleaser that’s both satisfying and easy to prepare. Serve it fresh from the oven with a sprinkle of parsley for a vibrant, flavorful finish.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large aubergines (eggplants)
• 4 tablespoons olive oil
• 1 large onion
• 3 cloves garlic cloves
• 800 grams canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 250 grams lasagna noodles
• 500 milliliters dairy-free milk (such as almond or soy)
• 3 tablespoons cornstarch
• 4 tablespoons nutritional yeast
• 0.25 teaspoon nutmeg
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat the oven to 200°C (390°F).

Step 2

Slice the aubergines lengthwise into 1/4-inch thick slices. Brush both sides with 2 tablespoons of olive oil and roast in the oven for 20 minutes, flipping halfway through until tender and lightly browned.

Step 3

While the aubergines are roasting, dice the onion and mince the garlic.

Step 4

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 2 minutes.

Step 5

Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer the sauce for about 15 minutes to thicken, stirring occasionally.

Step 6

Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

Step 7

In a small saucepan, whisk together the dairy-free milk and cornstarch. Heat over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes. Remove from heat and stir in nutritional yeast and nutmeg to create the béchamel sauce.

Step 8

To assemble the lasagna, spread a layer of tomato sauce on the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles over the sauce, followed by a layer of roasted aubergine slices. Spread some béchamel sauce over the aubergines.

Step 9

Repeat layers until all ingredients are used, ending with a layer of béchamel sauce on top.

Step 10

Cover the dish with foil and bake in the preheated oven for 30 minutes.

Step 11

Remove foil and bake for an additional 10 minutes to brown the top slightly.

Step 12

Allow the lasagna to cool for at least 10 minutes before serving. Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2882.7g)

Amount per serving	% Daily Value*
Calories	2258.8

Total Fat 70.2g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 3733.3mg	0%
Total Carbohydrate 366.5g	0%
Dietary Fiber 62.7g	0%
Total Sugars 101.6g
Protein 69.2g	0%

Vitamin D 211.3IU	0%
Calcium 1064.6mg	0%
Iron 23.3mg	0%
Potassium 6898.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 11.7%

Carbs: 61.7%