Vegan Eggplant Lasagna

Discover a hearty and wholesome twist on a classic Italian favorite with this Vegan Eggplant Lasagna! Packed with layers of tender, lightly grilled eggplant, dairy-free ricotta infused with fresh spinach and nutmeg, and a robust tomato sauce seasoned with aromatic herbs, this recipe is a plant-based masterpiece. No-boil vegan lasagna sheets make assembly a breeze, while a sprinkle of nutritional yeast adds a cheesy, umami-packed topping. Perfect for weeknight dinners or special occasions, this lasagna is a satisfying, crowd-pleasing dish that's high in flavor and completely dairy- and meat-free. Ready in just 90 minutes, this dish is ideal for anyone seeking a comforting, vegan-friendly meal that doesn’t skimp on taste. Pair it with a crisp green salad or garlic bread for the ultimate Italian feast!

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large eggplant
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups vegan ricotta cheese
• 2 cups spinach
• 0.5 teaspoon ground nutmeg
• 1 teaspoon garlic powder
• 9 no-boil vegan lasagna sheets
• 28 ounces crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• 3 tablespoons nutritional yeast

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the eggplants lengthwise into 1/4-inch thick slices. Brush both sides with olive oil and sprinkle with salt and pepper.

Step 3

Grill the eggplant slices in a non-stick skillet over medium heat, or use a grill pan, for 3-4 minutes on each side until they are soft and slightly charred. Set aside.

Step 4

In a medium bowl, combine the vegan ricotta cheese, spinach, ground nutmeg, and garlic powder. Mix well and set aside.

Step 5

In a separate bowl, mix the crushed tomatoes with dried oregano, dried basil, and onion powder. This will be your tomato sauce.

Step 6

Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.

Step 7

Place three lasagna sheets over the sauce. Layer with half of the grilled eggplant slices.

Step 8

Spread half of the ricotta-spinach mixture over the eggplant.

Step 9

Add another layer of lasagna sheets followed by more tomato sauce, the remaining eggplant slices, and the rest of the ricotta-spinach mixture.

Step 10

Top with the final layer of lasagna sheets, remaining tomato sauce, and sprinkle with nutritional yeast for added flavor and a cheesy finish.

Step 11

Cover the dish with foil and bake in the preheated oven for 45 minutes.

Step 12

Remove the foil and bake for an additional 15 minutes, or until the edges are bubbling and top is slightly golden.

Step 13

Let the lasagna cool for at least 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2632.9g)

Amount per serving	% Daily Value*
Calories	1993.4

Total Fat 97.6g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 5631.7mg	0%
Total Carbohydrate 195.6g	0%
Dietary Fiber 55.5g	0%
Total Sugars 70.1g
Protein 69.3g	0%

Vitamin D 0IU	0%
Calcium 662.0mg	0%
Iron 20.1mg	0%
Potassium 5686.0mg	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: 45.3%

Protein: 14.3%

Carbs: 40.4%