This Eggplant Lasagna is easy to make with simple ingredients, budget friendly and rich in flavor. Once you’ve tried it you know you will wow everyone, even pickiest eaters. This easy recipe is such a great option for any family meals that you can always count on. No one would ever taste it is entirely vegan so this made it to everyone’s plates.
Seriously I’m not lying when I tell you eggplants are always magical. It is quite impressive what one can do with those veggies. Amazing dishes like this Eggplant Parmesan Potato Casserole, or my Eggplant Curry.
If you’re a still looking for more eggplant recipes, keep your excitement going and use the search bar to get in the loop.
This Eggplant Lasagna is seriously delicious, creamy, filling, satisfying from the first to the last bite.
Also I know it is flavorful with just the right seasoning. This is really important when cooking with eggplants as they can taste a bit watery if not seasoned well.
I tested up and down from beginning to the end what I can say it taste so much like a classic eggplant lasagna recipe, if not even better.
I’m pretty sure you will agree with all of this, once you try it out.
What you need for this vegan Eggplant Lasagna
- Vegan ricotta
- Eggplants + olive oil
- Marinara
- Garlic
- Vegan mozzarella
- Vegan Parmesan
Optional you can add the following
- 3 tsp Italian herbs
- 2 tsp onion powder
- 4 tsp garlic powder
How to make Eggplant Lasagna
Preheat oven to 410°F and have a 10×10 casserole dish ready.
Start with cutting eggplants in thin slices. Heat olive oil in a pan and fry the eggplants for around 5 minutes. Season with salt and pepper, then set aside. Make sure the oil hot, this way you will get a much better texture and flavor. After frying, make sure to remove any remaining oil. If needed, use kitchen crepe.
Next mix marinara with garlic in a bow and season with a pinch of salt and pepper. If you use the optional garlic powder, onion powder and Italian herbs, mix them with the prepared vegan ricotta.
Last be ready for layering your lasagna. Start with a layer of the marinara sauce on the bottom, followed by eggplants, vegan ricotta, marinara and a bit of vegan Parmesan, vegan mozzarella. Repeat until everything is used. The last layer should be a bit marinara and ricotta, garnish with Parmesan and Mozzarella.
Bake for around 30 minutes until the vegan cheese is melted and a bit golden on top. Let cool down a bit for approximately 5 up 8 minutes and serve. This makes sure everything is better set and it will taste even better (I’ve tested before, yum).
This low carb lasagna makes such a great opportunity for meal prep, dinner, lunch. A keeper for all of you who are not shy of enjoying really good and delicious food at any time.
Tips and tricks for this Eggplant Lasagna
Never skip the salt and pepper. Eggplant is a vegetable which has no flavor so seasoning is essential to make it enjoyable.
Don’t be shy of frying your eggplants when using for this lasagna. It will add so much flavor and texture.
Meal prep: you can prepare it in advance up to 5 days and just bake it whenever you want. I have to say it tastes delicious cold as well, makes it even easier though baking before and not waiting.
If you try this easy vegan Eggplant Lasagna, tag me on Instagram and Facebook.
Love seeing all your remakes!.
Cheers, Florian.
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PinDescription
This Eggplant Lasagna is easy to make with simple ingredients, budget friendly and rich in flavor. Once you’ve tried it you know you will wow everyone, even pickiest eaters. This easy recipe is such a great option for any easy family meals that you can always count on. No one would ever taste it is entirely vegan so this made it to everyone’s plates.
Ingredients
- 2 large eggplants, cut into slices
- 1/4 cup olive oil
- 1 batch Vegan Parmesan Cheese (3 ingredients, 1 min)
- 2 batches Vegan Ricotta from my Vegan Ricotta Zucchini Casserole
- 2 cups marinara sauce
- 5 cloves garlic
- 1 cup Vegan mozzarella, shredded
- salt, pepper to taste
- 3 tsp Italian herbs
- 2 tsp onion powder
- 4 tsp garlic powder
Instructions
- Preheat oven to 410°F and have a 10×10 casserole dish ready.
- Start with cutting eggplants in thin slices. Heat olive oil in a pan and fry the eggplants for around 5 minutes. Season with salt and pepper, then set aside. Make sure the oil hot, this way you will get a much better texture and flavor. After frying, make sure to remove any remaining oil. If needed, use kitchen crepe.
- Next mix marinara with garlic in a bow and season with a pinch of salt and pepper. If you use the optional garlic powder, onion powder and Italian herbs, mix them with the prepared vegan ricotta.
- Last be ready for layering your lasagna. Start with a layer of the marinara sauce on the bottom, followed by eggplants, vegan ricotta, marinara and a bit of vegan Parmesan, vegan mozzarella. Repeat until everything is used. The last layer should be a bit marinara and ricotta, garnish with Parmesan and Mozzarella.
- Bake for around 30 minutes until the vegan cheese is melted and a bit golden on top. Let cool down a bit for approximately 5 up 8 minutes and serve.
Nutrition
- Serving Size: 2 cups
- Calories: 566
- Sugar: 5.6 g
- Sodium: 393 mg
- Fat: 31.5 g
- Saturated Fat: 14.8 g
- Unsaturated Fat: 13.3 g
- Trans Fat: 0 g
- Carbohydrates: 18.9 g
- Fiber: 10.9 g
- Protein: 25.0 g
- Cholesterol: 0 g
Keywords: eggplant lasagna, vegan lasagna, vegetarian lasagna, lunch, dinner, meal prep
What brand of mozzarella do you use here?? It’s so brown and gooey and delicious looking.
Hi Ryan! I used a brand from the Netherlands.
Oh that makes me so sad since I’m in America.. that cheese looks fantastic. I will just have to use something I have here, thanks for getting back to me.