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vegan eggplant lasagna

Gluten-Free Eggplant Lasagna

Serves 8–10
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Author: Molly Patrick of Clean Food Dirty Girl

Equipment

  • 1 9x13-inch baking dish (23 x 33 cm / 3 quarts)

Ingredients

Marinara Sauce

Roasted eggplant

  • 2 large eggplants, sliced lengthwise into ¼-inch thick slices
  • salt and pepper to taste

Dairy-free ricotta cheese

  • 1 14-oz package extra firm tofu, drained, rinsed, and pressed (395 g)
  • ¼ cup nutritional yeast (25 g)
  • ¼ cup water (65 ml)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • ¾ teaspoon salt

Sautéed veggies

  • 1 cup red onion, chopped (140 g)
  • 5 cups cremini mushrooms, sliced (385 g / can sub with button or baby bellas)
  • ¼ teaspoon salt
  • ½ cup parsley, chopped (10 g / any variety)
  • 2 cups spinach, chopped into large pieces (60 g)

Instructions

Bake the eggplant

  • Preheat oven to 350°F (175°C).
  • Line a baking sheet with parchment paper or a silicone mat. Place the eggplant slices in a single layer on the baking sheet and sprinkle with salt and pepper. Bake for 10 minutes, then remove from the oven, and set aside.

Make the dairy-free ricotta cheese

  • Using your preferred method, press your tofu for 10–15 minutes
  • Crumble the tofu in a mixing bowl until there are no big pieces, and then add the nutritional yeast, water, vinegar, garlic powder, dried dill, and salt. Stir until everything is well combined and set aside. 

Make the sautéed veggies

  • Heat a skillet over medium heat. Add the onion and cook for 3 minutes, adding a splash of water if they start to stick. 
  • Stir in the mushrooms, salt, and parsley and saute for an additional 3 minutes. Add the spinach, turn off the heat, and stir until the spinach is combined. Set aside.

Assemble your lasagna

  • Preheat oven to 350°F (175°C) if it's not already.
  • Evenly spread ½ cup of Marinara Sauce on the bottom of your baking dish. Follow with a single layer of roasted eggplant slices over the sauce. Then, spread ½ of the sautéed veggies on top.
  • Layer another ½ cup of Marinara Sauce over the veggies, followed by another layer of roasted eggplant slices, and all of the remaining veggies.
  • Spread another ½ cup of Marinara Sauce on top, then the remaining eggplant, all of the dairy-free ricotta, and the final 2 cups of the Marinara Sauce.
  • Place your lasagna in the oven uncovered and bake for 30 minutes. Allow to cool for 5–10 minutes, then slice and serve.