Dairy-Free Eggplant Lasagna
This Dairy-Free Eggplant Lasagna is a wholesome and flavorful twist on the classic Italian dish, perfect for those avoiding dairy or seeking a plant-based alternative. Layers of tender, grilled eggplant replace traditional noodles, making it naturally gluten-free, while a creamy, homemade almond ricotta packs a deliciously nutty, dairy-free punch. A robust tomato sauce, enriched with zucchini, spinach, and fragrant Italian herbs, ties the dish together with vibrant, hearty flavor. Finished with a sprinkle of fresh basil, this vegan lasagna is both comforting and nutritious, offering a satisfying, crowd-pleasing meal that’s ideal for family dinners, meal prep, or special occasions. With simple, fresh ingredients and easy-to-follow steps, this recipe is a must-try for lovers of plant-based cuisine!
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Ingredients
- 2 large eggplant
- 3 tablespoons olive oil
- 1 medium, finely chopped onion
- 4 cloves, minced garlic
- 1 large, diced zucchini
- 3 cups spinach
- 28 ounces (1 can) crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon dried Italian herbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups, soaked for at least 4 hours and drained raw almonds
- 2 tablespoons lemon juice
- 0.25 cup nutritional yeast
- 0.5 cup water
- 0.5 cup, chopped fresh basil
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle with a little salt and let them sit for 15 minutes to release moisture. Pat dry with paper towels.
Step 3
Heat a grill pan over medium-high heat and lightly brush with olive oil. Grill the eggplant slices for 3-4 minutes on each side until just tender. Set aside.
Step 4
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and sauté for about 5 minutes until they become translucent.
Step 5
Add the garlic and cook for another minute until fragrant. Then, add the zucchini and cook for 5-7 minutes until it's softened.
Step 6
Stir in the spinach and cook until wilted, about 2 minutes.
Step 7
Add the can of crushed tomatoes, tomato paste, dried Italian herbs, salt, and black pepper. Stir well and let the sauce simmer for 10 minutes. Turn off the heat and set aside.
Step 8
To make the dairy-free ricotta, place the soaked and drained almonds, lemon juice, nutritional yeast, water, and a pinch of salt into a food processor. Blend until smooth, scraping down the sides as needed. Adjust the seasoning as desired.
Step 9
Spread 1/4 of the tomato sauce in the bottom of a 9x13-inch baking dish.
Step 10
Layer a third of the grilled eggplant slices over the sauce.
Step 11
Spread half of the almond ricotta mixture over the eggplant.
Step 12
Repeat the layers: sauce, eggplant, almond ricotta, and finish with a final layer of eggplant and sauce on top.
Step 13
Cover the dish with foil and bake in the preheated oven for 35 minutes.
Step 14
Uncover and bake for an additional 10 minutes until bubbly.
Step 15
Remove from the oven and let it sit for at least 10-15 minutes to set.
Step 16
Before serving, sprinkle fresh basil over the top.
Step 17
Serve warm and enjoy!
Nutrition Facts
| Serving size | (2931.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2340.7 |
| Total Fat 153.4g | 0% |
| Saturated Fat 15.3g | 0% |
| Polyunsaturated Fat 31.3g | |
| Cholesterol 0mg | 0% |
| Sodium 6449.0mg | 0% |
| Total Carbohydrate 208.5g | 0% |
| Dietary Fiber 83.6g | 0% |
| Total Sugars 107.4g | |
| Protein 75.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1009.0mg | 0% |
| Iron 20.5mg | 0% |
| Potassium 7915.6mg | 0% |
Source of Calories