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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.
- 1 pound Plant Based Ground Beef
- 1 medium Yellow Onion, small diced
- 1 small Carrot, small diced
- 1 stalk Celery, small diced
- 4 cloves Fresh Garlic, peeled and minced
- 1 tablespoon Tomato Paste
- 1 X 14 ounces tin Diced Tomatoes
- 2 cups Tomato Purée
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme, chopped
- 1 tablespoon Brown Sugar
- 1 teaspoon Kosher Salt
- 1 teaspoon Crushed Chili Flakes
- 2 tablespoons Olive Oil
Vegan Eggplant Lasagna
- 5 whole Large Purple Eggplants
- 2 cups Shredded Vegan Parmesan Cheese
- 3 cups Shredded Vegan Mozzarella Cheese
- 1/4 cup Olive Oil
- 1 teaspoon Kosher Salt
Add the olive oil to heat for 15 seconds
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.
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.
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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