Vegan Aubergine Lasagna

Indulge in a hearty and wholesome meal with this Vegan Aubergine Lasagna, a plant-based twist on the classic Italian comfort food. Layers of tender, roasted aubergine slices and perfectly cooked lasagna noodles are nestled between a robust homemade tomato sauce, fragrant with garlic, basil, and oregano, and a creamy, dairy-free béchamel made with almond milk and nutritional yeast. This satisfying recipe, packed with rich flavors and nutrient-dense ingredients, is oven-baked to golden perfection and finished with a garnish of fresh basil. Perfect for feeding a crowd or meal prepping, this vegan lasagna is a must-try for those seeking a comforting, dairy-free dinner that's as nutritious as it is delicious.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large aubergines (eggplants)
• 4 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 9 sheets lasagna noodles
• 1 medium onion
• 3 cloves garlic
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.25 cup nutritional yeast
• 2 cups unsweetened almond milk
• 3 tablespoons all-purpose flour
• 0.25 teaspoon nutmeg
• 0.25 cup fresh basil

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Slice the aubergines lengthwise into 1/4-inch thick slices. Brush both sides with 2 tablespoons of olive oil and place them on a baking sheet. Roast for 20-25 minutes or until golden and soft, flipping halfway through.

Step 3

While the aubergines roast, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions, then drain and set aside.

Step 4

Finely chop the onion and mince the garlic.

Step 5

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté for 5-7 minutes until translucent. Add the garlic and cook for another minute.

Step 6

Stir in the crushed tomatoes, tomato paste, dried basil, oregano, salt, and pepper. Let it simmer for about 15 minutes, allowing the sauce to thicken slightly.

Step 7

For the béchamel sauce, whisk together the almond milk and flour in a small saucepan over medium heat. Continue to whisk until the mixture thickens, about 5-7 minutes. Stir in the nutritional yeast and nutmeg, then remove from heat.

Step 8

To assemble the lasagna, spread a thin layer of tomato sauce in the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles on top, followed by a layer of roasted aubergines, more tomato sauce, and a layer of béchamel. Repeat the layers, finishing with béchamel sauce on top.

Step 9

Cover the dish with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden on top.

Step 10

Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil before serving.

Nutrition Facts

Serving size	(3070.2g)

Amount per serving	% Daily Value*
Calories	3010.8

Total Fat 75.8g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 6.7g
Cholesterol 0mg	0%
Sodium 2770.9mg	0%
Total Carbohydrate 521.4g	0%
Dietary Fiber 64.4g	0%
Total Sugars 87.4g
Protein 91.7g	0%

Vitamin D 175.7IU	0%
Calcium 1248.2mg	0%
Iron 30.9mg	0%
Potassium 5772.2mg	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: 21.8%

Protein: 11.7%

Carbs: 66.5%