Description
Vegan Eggplant Lasagna – Creamy, Scrumptious & 100% Dairy-Free is a culinary delight that combines layers of tender eggplant, rich tomato sauce, and creamy vegan ricotta, creating a flavorful dish that everyone will love. Perfect for gatherings or cozy nights in, this lasagna is not only satisfying but also aligns with modern dietary preferences. Enjoy an extraordinary flavor experience that celebrates comfort food without compromising on health.
Ingredients
Scale
- 2 medium eggplants (sliced into 1/4-inch rounds)
- 1 can (28 oz) whole tomatoes
- 4 cups fresh spinach
- 1 cup soaked cashews
- 1/4 cup nutritional yeast
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Prepare the eggplants by salting sliced rounds and letting them sit for 30 minutes to remove moisture.
- Blend soaked cashews with nutritional yeast, garlic, and a splash of water until smooth; season with salt and pepper.
- In a skillet, heat olive oil and sauté minced garlic until fragrant. Add canned tomatoes, oregano, salt, and pepper; simmer for 15 minutes.
- Preheat the oven to 375°F (190°C). In a baking dish, layer tomato sauce, eggplant slices, spinach, and vegan ricotta repeatedly until all ingredients are used.
- Cover with foil and bake for 30 minutes; uncover and bake for another 15-20 minutes until golden. Let cool slightly before slicing.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 230
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg