Best 2 Vegan Eggplant Lasagna Recipes
Indulge in a culinary symphony of flavors with our exquisite Vegan Eggplant Lasagna. This tantalizing dish reimagines the classic lasagna, offering a symphony of textures and flavors that will delight your palate. Layers of tender roasted eggplant replace traditional lasagna noodles, creating a delightful and healthy twist. Each bite entices with a medley of savory marinara sauce, creamy vegan bechamel sauce, and a delectable blend of roasted vegetables. Topped with a golden crust of vegan cheese, this lasagna is a feast for the eyes and the taste buds.
This recipe caters to diverse dietary preferences, providing options for gluten-free and soy-free variations. It also includes a comprehensive guide to preparing homemade marinara and bechamel sauces from scratch, ensuring authentic Italian flavors. Additionally, the recipe features a versatile roasted vegetable filling, allowing you to customize it with your favorite veggies.
Join us on a culinary adventure as we delve into the secrets of creating this exceptional Vegan Eggplant Lasagna. With step-by-step instructions and helpful tips, we'll guide you through each stage, ensuring success in your kitchen endeavors. Prepare to impress your loved ones with this showstopping dish that combines culinary artistry with the goodness of plant-based ingredients.
VEGAN EGGPLANT LASAGNA
A traditional holiday meal so rich you won't notice that the cheese is missing!
Provided by stronglive1
Categories Main Dish Recipes Pasta Lasagna Recipes Eggplant Lasagna Recipes
Time 1h48m
Yield 10
Number Of Ingredients 13
Steps:
- Put unpeeled garlic cloves in a dry skillet over medium-high heat. Toast, shaking the pan occasionally, until skins are brown, 5 to 8 minutes. Remove from heat; when cool enough to handle, remove and discard peels.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
- Preheat oven to 400 degrees F (200 degrees C).
- Paint the eggplant slices with a light coat of olive oil. Combine eggplant and half the tomato sauce in a lasagna pan. Season with dehydrated garlic, dried savory, salt, and pepper.
- Bake in the preheated oven until eggplant is tender, about 20 minutes. Transfer eggplant to a bowl.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Combine olives, 4 of the pan-roasted garlic cloves, and 1/4 cup parsley in a food processor. Blend well. Add chickpeas and white beans. Blend until smooth.
- Coat the bottom of the lasagna pan with 1/4 of the remaining tomato sauce. Layer 1/4 of the cooked lasagna noodles, 1/3 of the blended beans, and 1/3 of the cooked eggplant slices. Repeat 2 more times. Finish with a layer of lasagna noodles and the remaining tomato sauce.
- Chop the remaining 2 pan-roasted garlic cloves; sprinkle garlic granules and 1 tablespoon parsley on top of lasagna.
- Bake in the hot oven until bubbly, about 30 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 66.8 g, Fat 4.6 g, Fiber 12.1 g, Protein 14.4 g, SaturatedFat 0.7 g, Sodium 745.4 mg, Sugar 8.6 g
ONE POT VEGAN EGGPLANT LASAGNA RECIPE BY TASTY
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
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
Tips:
- For a crispy lasagna, use thinly sliced eggplant and cook it until golden brown before assembling the lasagna. - To prevent the lasagna from becoming watery, salt the eggplant slices and let them drain for 30 minutes before cooking. - Use a variety of vegetables in the lasagna, such as zucchini, spinach, and mushrooms, to add flavor and texture. - Be sure to use a flavorful tomato sauce, as it will be the base of the lasagna. - Top the lasagna with a generous amount of vegan cheese, such as cashew cheese or nutritional yeast, for a gooey and satisfying finish.Conclusion:
This vegan eggplant lasagna is a delicious and satisfying dish that is perfect for any occasion. It is packed with flavor and texture, and it is sure to please everyone at the table. With its simple ingredients and easy-to-follow instructions, this recipe is a great option for busy weeknights or special gatherings. So next time you are looking for a delicious and satisfying vegan meal, give this eggplant lasagna a try!
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