Vegan eggplant lasagna
Discover Pinterest’s 10 best ideas and inspiration for Vegan eggplant lasagna. Get inspired and try out new things.
49 · 40 minutes · Easy, creamy and delicious this Eggplant Lasagna is made with simple ingredients and rich in flavor. A keeper that the whole family will love and no one would ever believe once tried it is vegan. #vegan #dairyfree #vegetarian #glutenfree #contentednesscooking #dinner #lunch #mealprep #eggplantlasagna
49 · 40 minutes · Easy, creamy and delicious this Eggplant Lasagna is made with simple ingredients and rich in flavor. A keeper that the whole family will love and no one would ever believe once tried it is vegan. #vegan #dairyfree #vegetarian #glutenfree #contentednesscooking #dinner #lunch #mealprep #eggplantlasagna
11 ingredients
Produce
- 2 Eggplants, large slices
- 5 cloves Garlic
- 4 tsp Garlic powder
- 3 tsp Italian herbs
- 2 tsp Onion powder
Condiments
- 2 cups Marinara sauce
Baking & Spices
- 1 Salt
Oils & Vinegars
- 1/4 cup Olive oil
Dairy
- 1 cup Mozzarella, Vegan
- 1 batch Parmesan cheese, Vegan
Frozen
- 2 Batches vegan ricotta from my vegan ricotta zucchini casserole
Plant Power Couple saved to Vegan Dinner Recipes
78 · 75 minutes · EASY, 10-ingredient vegan lasagna roll ups made with a flavorful, protein-rich tofu filling rolled up into roasted eggplant slices! Healthy, rich in whole foods, and so satisfying.
12 ingredients
Ingredients
- 2 medium eggplants ((sliced into 12 1/4-inch slices lengthwise* // OR 12 lasagna noodles, boiled))
- 2 medium lemons, juiced
- 1 12- ounce block extra-firm tofu ((drained and pressed dry for 10 minutes))
- 3 Tbsp nutritional yeast
- 1/2 cup fresh basil ((finely chopped))
- 1 Tbsp dried oregano
- 3-4 Tbsp extra virgin olive oil
- ~1/2 tsp each salt + pepper
- 1/4 cup vegan parmesan cheese
- Vegan parmesan cheese
- 2-3 cups favorite marinara/red sauce
- Fresh basil ((optional // chopped))
Best baked eggplant lasagna I've ever had! It's an easy and healthy recipe with layers of eggplant, shredded cheese, and a meat sauce with spinach. Super savory, comforting, and meaty! This casserole is great for anyone on a low carb, keto, or gluten free diet. Click the pin to find the recipe, nutrition facts, cooking tips, and step by step photos. #healthy #healthyrecipes #lowcarb #keto #ketorecipes #dinner
Savory Tooth saved to All Things Savory
115 · 75 minutes · Satisfying, healthy eggplant lasagna with lentil marinara. Made with just 10 ingredients, this is the perfect plant-based, gluten-free entrée!
14 ingredients
Ingredients
- 2 medium eggplants ((sliced into 1/4-inch slices lengthwise // or 12 lasagna noodles, boiled))
- Sea salt (for sweating)
- 1 Tbsp olive oil
- 1 (28-oz.) jar favorite marinara sauce* ((I like Trader Joe’s Basil Marinara))
- 1/2 cup water
- 3/4 cup rinsed and drained red lentils ((can sub green, but will increase cooking time))
- 1 (12-oz.) block extra firm tofu ((drained and pressed dry for 10 minutes))
- 1 ½ medium lemons, juiced ((1 ½ lemons yield ~1/4 cup or 60 ml))
- 3 Tbsp nutritional yeast
- 1/2 cup fresh basil ((finely chopped // plus more for serving))
- 1 Tbsp dried oregano
- 1/2 tsp each sea salt + black pepper
- 1-2 Tbsp olive oil
- 1/4 cup vegan parmesan cheese
Serves 8-12 Zucchini can be watery and lacking in flavor or texture, so when Scot proposed putting a vegetable lasagna that featured zucchini on the menu, I was skeptical. But the flavors he builds into this lasagna are extraordinary. It’s an Italian flag on a plate — green pesto, white almond ricotta and rich red...
S. Skinner saved to VEGAN FEAST
23 · 20 minutes · This Vegan Eggplant Lasagna is free from Gluten, Dairy, and Grains, but not on flavor! A hearty, healthy, and cozy dinner option. #vegan #glutenfree #eggplantlasagna #plantbased #grainfree #veganlasagna #dairyfree | frommybowl.com
13 ingredients
Produce
- 1/4 cup Basil
- 1 cup Carrot
- 3 Eggplant, large
- 1 cup Green lentils, Dry
- 1/2 cup Parsley
- 14 oz Tomatoes
- 1/2 Yellow onion
Canned Goods
- 1/4 cup Tomato paste
- 2 cups Vegetable broth
Condiments
- 1 1/2 cup Marinara sauce
Baking & Spices
- 1 Lentil filling
- 1 Salt
Dairy
- 1 batch Ricotta, Vegan
Courtney Libbey saved to Recipes I need to try
Vegan Eggplant Parmesan - a comforting and cheese vegan dish! Eggplant gets layered with loaded tomato sauce & creamy vegan mozzarella sauce.
Marilyn Russell saved to Food
49 · 40 minutes · This Eggplant Lasagna is easy to make with simple ingredients, budget friendly and rich in flavor. Once you've tried it you know you will wow everyone, even pickiest eaters. This easy recipe is such a great option for any easy family meals that you can always count on. No one would ever taste it is entirely vegan so this made it to everyone's plates.
49 · 40 minutes · This Eggplant Lasagna is easy to make with simple ingredients, budget friendly and rich in flavor. Once you've tried it you know you will wow everyone, even pickiest eaters. This easy recipe is such a great option for any easy family meals that you can always count on. No one would ever taste it is entirely vegan so this made it to everyone's plates.
11 ingredients
Produce
- 2 Eggplants, large slices
- 5 cloves Garlic
- 4 tsp Garlic powder
- 3 tsp Italian herbs
- 2 tsp Onion powder
Condiments
- 2 cups Marinara sauce
Baking & Spices
- 1 Salt
Oils & Vinegars
- 1/4 cup Olive oil
Dairy
- 1 cup Mozzarella, Vegan
- 1 batch Parmesan cheese, Vegan
Frozen
- 2 Batches vegan ricotta from my vegan ricotta zucchini casserole
Nikki Speranza saved to food
98 · 45 minutes · Roasted Eggplant Lasagna made with no-boil lasagna noodles and topped with Arugula Pesto. A delicious, healthy vegetarian dinner recipe that is comforting and nourishing. Vegan and GF adaptable.
25 ingredients
Produce
- 2 large handfuls 6 ounces baby spinach
- 1 cup Arugula, packed
- 1/4 cup Basil
- 1/2 cup Basil, packed leaves
- 1/4 tsp Chili flakes
- 3 Eggplants (about 3 lbs), large
- 1 Garlic clove, large
- 4 Garlic cloves, rough
- 1 tsp Lemon, zest
- 1 Onion
Refrigerated
- 1 Egg, large
Condiments
- 3 cups 24-ounce jar marinara sauce
- 1 tbsp Lemon juice, fresh
Baking & Spices
- 1/4 tsp Nutmeg
- 1/4 tsp Pepper
- 1/4 Pepper, cracked
- 1 3/4 tsp Salt
- 1 Salt and pepper
Oils & Vinegars
- 1 tbsp Olive oil
- 1/3 cup Olive oil, light flavored
Nuts & Seeds
- 1/4 cup Almonds, toasted
Dairy
- 1 cups Mozzarella, grated
- 2 tbsp Olive oil, spray olive oil or ghee
- 1/4 cup Pecorino
- 1 16-ounce tub Whole milk ricotta
Kim Orth saved to be plant strong
All-star eggplant lasagna with layers of velvety tender roasted eggplant and a delicious cheese mixutre with spinach and fresh herbs. Tips & video included.
Denise Rodriguez saved to Healthy Eating/Living