Name: Vegan Eggplant Lasagna Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 persons
Cuisine: Caribbean
Ingredients: 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

Front shot of Vegan Eggplant Lasagna in a baking dish

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.

Equipment Needed

Medium Heavy Bottom Pot

Spatula

Stovetop

Author: Jennifer Dodd

Prep Time

20 mins

Cook Time

60 mins

Total Time

80 mins

Serves

6 persons

Ingredients

Vegan Bolognese

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

Instructions

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

Using a 9x13 inch pan or casserole dish, spray with non-stick cooking spray.

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.