Vegan Eggplant Lasagna

Front shot of Vegan Eggplant Lasagna in a baking dish
Aerial shot of Vegan Eggplant Lasagna in a baking dish and sliced in a plate
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Having lasagna for a meal is always a delightful treat for any lover of Italian foods. However, there's a new spin on this classic dish, making these lovely layers of our Vegan Eggplant Lasagna completely vegan & grain-free without skimping out on all the magical beloved lasagna flavors, crispy corner pieces included.

By creating a rich plant-based Bolognese between the layers of eggplant, vegan Parmesan, and vegan mozzarella cheese. Get ready to book your flight to Italy. 

Serve with a crusty loaf of bread or fresh salad on the side.  

Author: Jennifer Dodd
Average: 5 (2 votes)
Prep Time
20 mins
Cook Time
60 mins
Total Time
80 mins
6 persons


Vegan Bolognese
Vegan Eggplant Lasagna


Vegan Bolognese
Place a heavy bottomed pot onto the stovetop turning it up to medium-high heat. 
Add the olive oil to heat for 15 seconds
Sauté the onions & garlic in the pot for 1 minute, stirring with a spatula
Add in the plant-based beef, celery & carrots, cook for 1 minute. 
Stir in the tomato paste and brown sugar, sauté until the sugar has dissolved. 
Add the diced tomatoes, tomato purée, thyme & bay leaf, bring the sauce to a simmer.
Allow sauce to simmer and reduce on medium-low heat for 30 minutes.
Add kosher salt taste to your preference for seasoning. 
Vegan Lasagna
Preheat oven to 350 °F
Using a colander, wash the eggplant.
Remove the eggplant, place it onto a large cutting board, peel the eggplant using a chef's knife. * a vegetable peeler will usually only get stuck on the peel.  
Slice the eggplant into 3 quarter inch thickness using a wide mandolin or chef's knife. 
Line a sheet pan with parchment paper & spread out the sliced eggplant evenly.  
Using a pastry brush, brush the olive oil onto each slice of eggplant, season lightly with kosher salt & place into the oven for 10 minutes to par-cook and get rid of the moisture. 
Remove eggplant from the oven & allow to cool for a few minutes
Layering by adding one layer of vegan Bolognese to line the pan, layer second layer with eggplant, third layer with a blend of mozzarella & Parmesan cheese. Continue layering until you reach 1/2 inch from the top, finishing with one layer of cheese blend. 
Place into the oven & bake for 35 minutes until the cheese is golden brown. 
Remove from oven and let the lasagna cool down, and set for 15 minutes.
Cut into portions, using a spatula slide onto a plate & buon appetito.  

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vegan eggplant lasagna, recipe, without noodles, spinach, mushroom, basic, no cheese, tofu

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