Vegan Eggplant Lasagna Recipes

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VEGAN EGGPLANT LASAGNA



Vegan Eggplant Lasagna image

Vegan eggplant lasagna, made with eggplant slices, marinara sauce, vegan tofu ricotta and vegan parmesan cheese. It's a delicious gluten-free entrée!

Provided by Simple Vegan Blog

Categories     Main dish

Time 1h15m

Yield 4

Number Of Ingredients 4

1 large eggplant (sliced into 1/4-inch or 5 mm slices lengthwise)
1 batch of marinara sauce
1 batch of vegan tofu ricotta
1/2 batch of vegan parmesan cheese

Steps:

  • Add salt to the eggplant slices on both sides and place them in a colander in the sink to remove excess water and bitterness for about 15 minutes. This step is optional, but if you omit it, your lasagna probably will have too much liquid.
  • Rinse and dry salted eggplant slices well. Then grill them (or cook them in a skillet) until golden brown (no oil needed).
  • Preheat the oven to 400ºF or 200ºC.
  • I used a 9 1/4″ x 6″ x 2″ or 23 x 15 x 5 cm baking dish, but you can use any other rectangular or square dish you want.
  • Spread a thin layer of marinara sauce on the bottom of a baking or casserole dish. Top with a layer of eggplant slices (see photo).
  • Spoon 1/3 of the vegan tofu ricotta over the eggplant slices and spread into an even layer. Then top with some vegan parmesan cheese (about 2 tbsp), some marinara sauce and another layer of eggplant slices. Repeat this step twice (our lasagna had 4 layers of eggplant slices).
  • Finally, add some marinara sauce and parmesan cheese on top.
  • Bake the eggplant lasagna for about 40 minutes or until golden brown.
  • Remove from the oven and let rest for at least 10 minutes before cutting and serving. Serve and enjoy.
  • Keep leftovers covered in the fridge for about 3 to 4 days.

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 272 calories, Sugar 6.9 g, Sodium 1455 mg (see notes), Fat 12 g, SaturatedFat 2 g, Carbohydrate 33.3 g, Fiber 10.5 g, Protein 14.5 g

VEGAN EGGPLANT LASAGNA



Vegan Eggplant Lasagna image

Scrumptious no-noodle no-cheese lasagna! :) I used oven-roasted eggplant instead of noodles and cashew "cheese" for the cheese. I invented this because i made a batch of vegan enchiladas the other day and I knew the cashew "cheese" would go well in Italian food, also! I thought as long as I was improving the health of this recipe, I might as well get rid of the pasta as well. Enjoy!

Provided by tigrelillyy

Categories     Vegetable

Time P1DT2h30m

Yield 1 lasagna, 8 serving(s)

Number Of Ingredients 11

2 eggplants
2 tablespoons liquid coconut oil
2 cups raw cashews
7 cups water
2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon italian seasoning
3 bunches kale
23 ounces pasta sauce
2 tablespoons salt

Steps:

  • Cashew "Cheese" Filling.
  • Soak 2 cups raw cashews in 6 cups of water for at least 24 hours. Rinse and drain. Using your food processor or blender, blend the remaining cup of water with the soaked and drained cashews until you reach the consistency of ricotta cheese. Add more water if necessary. Add to the cashew mixture the 2 Tbls. of vinegar,1/2 teaspoons black pepper, 1/2 teaspoons salt, and 1 Tbls. Italian seasoning. Add more seasonings to taste. Meanwhile, bring a very large stockpot full of water to boil. When water is boiling add 3 bunches of rinsed kale greens (be sure take off the twist ties!) Completely submerse the greens in the water. Blanche kale greens for 5 minutes or until bright green and soft. Drain greens and (do not burn yourself!) cut greens off tough stems and chop into small pieces. Squeeze out excess water with your hands (there will be quite a bit). Add chopped kale greens to the cashew mixture. Stir together.
  • Eggplant "Noodles".
  • Cut the ends off of 2 large eggplant. Slice into at least 10 slices total. If you wind up with more, that is great too! Rub the 2 Tbls. of salt onto the eggplant slices and let set in the refrigerator for at least 5 hours. (This will draw some of the moisture out of the eggplant. ) After your eggplant slices have sat for a few hours, wash off the salt and pat dry with towels. Coat eggplant slices with melted coconut oil or olive oil. Put on a baking sheet or two and bake in a 400 degree oven for 35 - 45 minutes or until fork soft.
  • Assembling the lasagna.
  • Heat the oven to 350 degrees. In an 8 x 10 pan, spoon out a bit of the pasta sauce into the pan. Then layer 5 eggplant slices. (You may have to cut the pieces to make them fit.) Layer half of the cashew /kale mixture over the eggplant slices. Spoon half of the remaining pasta sauce over the cashew/kale mixture. Then layer the remaining eggplant slices. Layer the remaining cashew/kale mixture. Spoon the remaining pasta sauce on top. Cover with foil or a silicone cover and bake @ 350 degrees for 35- 45 minutes or until bubbly. Enjoy!

Nutrition Facts : Calories 372.4, Fat 22.5, SaturatedFat 6.8, Cholesterol 1.9, Sodium 2314.6, Carbohydrate 38.1, Fiber 8.9, Sugar 12.6, Protein 10.6

VEGAN LASAGNA I



Vegan Lasagna I image

This lasagna is VERY good and is also a vegan recipe.

Provided by Alison

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 8

Number Of Ingredients 17

2 tablespoons olive oil
1 ½ cups chopped onion
3 tablespoons minced garlic
4 (14.5 ounce) cans stewed tomatoes
⅓ cup tomato paste
½ cup chopped fresh basil
½ cup chopped parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (16 ounce) package lasagna noodles
2 pounds firm tofu
2 tablespoons minced garlic
¼ cup chopped fresh basil
¼ cup chopped parsley
½ teaspoon salt
ground black pepper to taste
3 (10 ounce) packages frozen chopped spinach, thawed and drained

Steps:

  • Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
  • Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
  • While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
  • Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
  • Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 69.9 g, Fat 15.8 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 2.3 g, Sodium 1074.1 mg, Sugar 12.4 g

ONE POT VEGAN EGGPLANT LASAGNA RECIPE BY TASTY



One Pot Vegan Eggplant Lasagna Recipe by Tasty image

Here's what you need: raw cashews, extra virgin olive oil, fresh basil leaf, nutritional yeast, lemon juice, kosher salt, onion powder, garlic powder, freshly ground black pepper, garlic, nonstick cooking spray, extra virgin olive oil, eggplant, small carrot, celery, small yellow onion, kosher salt, freshly ground black pepper, dry white wine, tomato paste, garlic, vegetable stock, crushed tomato, vegan "no-boil" lasagna noodle, shredded vegan mozzarella cheese, fresh flat-leaf parsley, garlic bread

Provided by Jordan Kenna

Categories     Dinner

Yield 8 servings

Number Of Ingredients 27

2 cups raw cashews
1 cup extra virgin olive oil
1 cup fresh basil leaf, lightly packed
¼ cup nutritional yeast
2 tablespoons lemon juice
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 clove garlic, roughtly chopped
nonstick cooking spray
¼ cup extra virgin olive oil, plus 2 tablespoons, divided
2 ½ lb eggplant, cubed
1 small carrot, finely chopped
1 stalk celery, finely chopped
1 small yellow onion, finely chopped
kosher salt, to taste
freshly ground black pepper, to taste
½ cup dry white wine
2 tablespoons tomato paste
2 cloves garlic, minced
3 cups vegetable stock
28 oz crushed tomato, 1 can
8 oz vegan "no-boil" lasagna noodle, broken in half
2 cups shredded vegan mozzarella cheese
fresh flat-leaf parsley, finely chopped, for garnish
garlic bread, for serving

Steps:

  • Make the pesto cashew cream cubes: In a blender, combine the cashews, olive oil, basil, nutritional yeast, lemon juice, salt, onion powder, garlic powder, pepper, and garlic. Blend until smooth.
  • Grease an ice cube tray with nonstick spray. Spoon the pesto into the cups in the tray. Cover with plastic wrap and freeze until the cubes are firm, at least 4 hours or up to 3 days.
  • Make the lasagna: Heat a large pot over medium-high heat. Add ¼ cup (60 ml) of olive oil to the pot and swirl to evenly coat. Add the eggplant and cook, stirring occasionally, until very soft and caramelized, 30 minutes. Transfer the eggplant to a bowl and set aside.
  • Add the remaining 2 tablespoons of olive oil to the pot. Then, add the carrot, celery, and onion, and cook, stirring, until softened and starting to caramelize, 10 minutes. Season with salt and pepper.
  • Add the wine and cook, stirring, until completely evaporated, about 4 minutes.
  • Add the tomato paste and garlic, and cook, stirring, until lightly caramelized, about 2 minutes over medium heat.
  • Stir in the reserved eggplant, vegetable stock, and crushed tomatoes and stir to combine.
  • Remove the pesto cubes from the ice cube tray, and immediately distribute the frozen pesto cubes throughout the eggplant sauce.
  • Using your fingers or a pair of tongs, insert the noodle pieces vertically in the sauce around the pot. Cover the pot.
  • Reduce the heat to medium-low, and cook for 18 minutes, then uncover the pot and use a spatula to push down the exposed noodles so they are covered in sauce. Cover and cook for 18 minutes more, until the noodles are tender.
  • Uncover and sprinkle the mozzarella over the top of the lasagna. Cover again and cook until the cheese is melted, about 5 minutes. Remove the pot from the heat.
  • Sprinkle the lasagna with parsley and serve with garlic bread alongside.
  • Enjoy!

Nutrition Facts : Calories 1087 calories, Carbohydrate 71 grams, Fat 81 grams, Fiber 7 grams, Protein 11 grams, Sugar 17 grams

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From therecipes.info


LOW-FAT VEGAN EGGPLANT LASAGNA RECIPE - THE SPRUCE EATS
2022-03-15 Gather the ingredients and preheat the oven to 375 F. The Spruce. Heat the olive oil in a medium frying pan over medium heat. Sauté the garlic for 2 to 3 minutes, then add in the diced eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 more minutes.
From thespruceeats.com


MAKE SWEET PASSIONATE LOVE TO YOUR LIFE + GLUTEN FREE EGGPLANT …
2014-06-17 Make sure the oven is preheated to 350°F (175°C). Evenly spread 1/2 cup of marinara sauce (135g) on the bottom of a 9x13 baking dish and layer evenly as follows: single layer of eggplant over the sauce. 1/2 of the veggie mixture. 1/2 cup of marinara sauce (135g) layer of eggplant. remaining veggies.
From cleanfooddirtygirl.com


EGGPLANT LASAGNA (GLUTEN FREE, VEGAN, SOY FREE, DAIRY FREE, CORN …
Make pasta sauce, white sauce and parmesan cheese in advance. All can be made the day before. Pre heat oven to 175°C / 350F°. In a non stick pan, add a small amount of oil and lay eggplant sizes down. Cook for 2-5 minutes each side, until lightly browned and softened. Repeat this for all eggplant slices.
From happyhealing.com


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