vegetarian eggplant lasagna

All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!

Eggplant Lasagna Recipe

eggplants

Extra virgin olive oil

Kosher salt

15-oz tub part-skim ricotta cheese

mozzarella cheese (divided)

Parmesan cheese (divided)

garlic

oregano

oz frozen spinach, (thawed

parsley

basil (⅔ ounce)

Black pepper

pasta sauce

Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes  (if you don&#039;t have the time, this step can be optional).

Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.

Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).

While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.

Remove the eggplant from the oven. Lower the heat to 375 degrees F.

Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it’s fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.

Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.

Let the lasagna rest for 10 minutes before cutting and serving.

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Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herbs. This vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!

Easy Eggplant Lasagna - Vegetarian and Low-Carb

This Vegan Eggplant Lasagna is free from Gluten, Dairy, and Grains, but not on flavor! A hearty, healthy, and cozy dinner option.

Vegan Eggplant Lasagna

Yellow Onion, diced

Carrot, finely diced

oz Crushed tomatoes

Tomato Paste

Dry Green Lentils

Vegetable Broth

Parsley, chopped

Basil, chopped

Salt,

Lentil Filling, above

Vegan Ricotta

Eggplant,

½ cup Marinara Sauce of Choice

Prepare the Eggplant: 

Preheat the oven to 375F while you prepare all of the ingredients. Line 2-3 Baking Trays with parchment paper and fill each tray with the Eggplant &#8220;coins&#8221;, so none are overlapping. Bake for 25 minutes, then remove from the oven.

Make the Lentil Filling

In the meantime, add the diced Onion to a large pot with a splash of Water or Oil; sauté over Medium heat for 3-4 minutes, until translucent. Then, add the Carrot, Crushed Tomatoes, and Tomato Paste to the pot, stirring well. Once everything is well incorporated, add the Lentils, Vegetable Broth, Parsley, and Basil. Bring everything to a boil, then cover and simmer over low for 30 minutes.

Layer the Lasagna

Spread 1/2 cup of Marinara Sauce over the base of a large casserole dish, then cover it well with 1/3 of the Eggplant &#8211; try to overlap it as tightly as possible!

Layer 2: add another layer of Eggplant, then follow with the remainder of the Lentils and another 1/3 of the Ricotta

Top it Off: add the remainder of the Eggplant to the Casserole, followed by the rest of the Vegan Ricotta. Pour 1 cup of Marinara Sauce over the dish, and swirl it together with the Ricotta to complete the Lasagna.

Bake and Serve

bake the Lasagna at 375F for 35 minutes. Let the Lasagna sit for 10 minutes, then cut and serve as desired.

Made this for Christmas Eve and I loved it!! Would add less lemon juice into the ricotta cheese 'cause I like it less citrusy. Thanks for the recipe!

This recipe was perfect.  The Lentil mixture is the best and I'm looking forward to incorporating in other dishes.  I'm on the only vegan in the house and I will have to freeze most of it.  Some one asked for nutritional value and I plugged the recipe into my fitness pal and came up with the following
serving of 10 calories 223, total fat 11.1g, saturated 1.6g, polyunsaturated 1.1g, monounsaturated 2.8g, total carbs 23.8g, dietary fiber 6.8g, protein 13.7g, calcium 21.6%, iron 18.9%, Potassium 5930mg, vitamin A 115.4%, vitamin C 16.7%.

Loved this recipe! My Mum (not vegan) really enjoyed it as well. I followed the recipe exactly and it turned out wonderful. Can’t wait to make it again :)

This was amazing. The flavours were incredible and the texture was perfect. And the cheese?! Drool...

New to veganism and was looking for a few starter recipes. This one will definitely be added to the rotation. I added fresh garlic and oregano to the sauce. Delicious! Incredible flavor - my family devoured it.

I made this last night and iot was great! super filling and tasty!!! I am off nuts right now and sub 1 extra package of tofu. Can't wait to make this for non vegan friends!! thank you!!

This recipe was so tasty! I didn't have enough eggplant so I used zucchini strips in addition and it was a great combination. I would definitely make this again!

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I made this recipe this past weekend, and it was easy to follow.  However, I found that the lentils did not cook thoroughly.  I left them cooking on the stove with the lentil filling for an extra 10 minutes, then I finished making the lasagna expecting the lentils to finish cooking in the oven, but this did not happen. Do you have any idea what I may have done wrong?  The dish came out very good and flavorful as I would like to make it again.  Can I precook the lentils then add them to the filling? - Thank you

I've made this before for your eggplant lasagna and it was delicious 💞 I'm making it again now and I blended in my food processor for 60 secs before realizing I forgot to add the soaked cashews 🙈 will the texture be too weird if I add them now?

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Top 2 vegetarian eggplant lasagna recipes from across the web

The most viewed vegetarian eggplant lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Eggplant Lasagna Recipe

Vegan Eggplant Lasagna

The most viewed vegetarian eggplant lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine