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Vegan Eggplant Lasagna

A comforting plant-based lasagna made with roasted eggplant, creamy vegan ricotta, spinach, and marinara sauce.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner, Main
Cuisine: Italian, Vegan
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Vegan Eggplant Lasagna
  • 2 medium eggplants, sliced lengthwise ¼-inch thick
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 cups marinara sauce
  • 2 cups fresh spinach
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes optional
  • fresh basil for garnish
Vegan Ricotta
  • 1 cup raw cashews, soaked
  • ½ block firm tofu, drained
  • 2 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 2 cloves garlic
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • ¼ cup unsweetened almond milk

Equipment

  • Baking dish
  • Oven
  • Blender or food processor
  • Baking sheet

Method
 

  1. Preheat oven to 400°F (200°C). Brush eggplant slices with oil and season with salt and pepper. Roast for 15–20 minutes.
  2. Blend soaked cashews, tofu, nutritional yeast, lemon juice, garlic, salt, pepper, olive oil, and almond milk until smooth.
  3. Sauté spinach until wilted, then set aside.
  4. Layer marinara, eggplant, vegan ricotta, and spinach in a baking dish. Repeat until all ingredients are used.
  5. Top with marinara, cover with foil, and bake 25 minutes. Uncover and bake 10 more minutes until bubbly.
  6. Cool 10 minutes before serving. Garnish with basil.

Notes

A lighter, healthier take on classic lasagna with creamy vegan ricotta and roasted eggplant layers.