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SideChef
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Dairy-Free
Easy Eggplant Lasagna
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14 INGREDIENTS • 11 STEPS • 1HR 20MINS

Easy Eggplant Lasagna

Recipe
This plant-based vegan eggplant lasagna checks all the boxes! It's packed with fiber, nourishing nutrients and it tastes incredible!
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
This plant-based vegan eggplant lasagna checks all the boxes! It's packed with fiber, nourishing nutrients and it tastes incredible!
1HR 20MINS
Total Time
$3.02
Cost Per Serving
Ingredients
Servings
6
us / metric
Plant Based Ricotta Cheese
Raw Cashews
3 cups
Raw Cashews
soaked for 4-6 hours
Lemon
2
Lemons, juiced
3 Tbsp of juice needed
Nutritional Yeast
4 Tbsp
Nutritional Yeast
Garlic Powder
1 Tbsp
Garlic Powder
Fine Sea Salt
as needed
Fine Sea Salt
Water
1 cup
Water
Plant Based Parmesan Cheese
Pepitas
1 cup
Pepitas
Nutritional Yeast
2 Tbsp
Nutritional Yeast
Garlic Powder
1 Tbsp
Garlic Powder
Hemp Hearts
4 Tbsp
Hemp Hearts
Eggplant Lasagna
Fresh Spinach
2 cups
Chopped Fresh Spinach
Eggplant
2
Large Eggplants, sliced
Fine Sea Salt
1 tsp
Fine Sea Salt
Pasta Sauce
4 cups
Pasta Sauce
up to 5 cups
Nutrition Per Serving
VIEW ALL
Calories
648
Fat
46.5 g
Protein
26.3 g
Carbs
40.1 g
Love This Recipe?
Add to plan
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Easy Eggplant Lasagna
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

Serves 6-8 people.

If you want to make this with regular ricotta you can do that. Just follow the same instructions and swap cashew ricotta for regular ricotta.

The plant-based ricotta cheese can be stored in the fridge for up to 10 days.

The plant-based parmesan cheese can be stored in a mason jar in the fridge for up to 5 weeks or stored in the freezer for up to 3 months.

Refrigerate for up to 5-7 days. Eggplant does not freeze well, it gets very soggy so I don't recommend you freeze it. Reheat in the oven.
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C). You'll need a 13x9-inch baking dish.
step 2
Discard soaking water from Raw Cashews (3 cups) and add to a high power food processor or blender together with 3 Tbsp of Lemons (2), Nutritional Yeast (4 Tbsp), Garlic Powder (1 Tbsp), Fine Sea Salt (as needed), and Water (1 cup). Blend until creamy. Set aside.
step 2 Discard soaking water from Raw Cashews (3 cups) and add to a high power food processor or blender together with 3 Tbsp of Lemons (2), Nutritional Yeast (4 Tbsp), Garlic Powder (1 Tbsp), Fine Sea Salt (as needed), and Water (1 cup). Blend until creamy. Set aside.
step 3
Meanwhile, in a small food processor, add Pepitas (1 cup), Nutritional Yeast (2 Tbsp), Garlic Powder (1 Tbsp), and Hemp Hearts (4 Tbsp). Blitz until crumbly. Set aside.
step 3 Meanwhile, in a small food processor, add Pepitas (1 cup), Nutritional Yeast (2 Tbsp), Garlic Powder (1 Tbsp), and Hemp Hearts (4 Tbsp). Blitz until crumbly. Set aside.
step 4
In a large bowl, combine 3 cups cashew ricotta and Fresh Spinach (2 cups). Set aside.
step 4 In a large bowl, combine 3 cups cashew ricotta and Fresh Spinach (2 cups). Set aside.
step 5
Place a layer of Eggplants (2) in the baking dish. Sprinkle with Fine Sea Salt (1 tsp) to draw out excess moisture. Continue adding layers of eggplant and sprinkling with salt. Let sit for 10 minutes.
step 5 Place a layer of Eggplants (2) in the baking dish. Sprinkle with Fine Sea Salt (1 tsp) to draw out excess moisture. Continue adding layers of eggplant and sprinkling with salt. Let sit for 10 minutes.
step 6
Pat off the excess moisture from the eggplant slices and remove them from the baking dish.
step 6 Pat off the excess moisture from the eggplant slices and remove them from the baking dish.
step 7
Spoon some Pasta Sauce (4 cups) to the bottom of the baking dish. Add 1 layer of sliced eggplant.
step 7 Spoon some Pasta Sauce (4 cups) to the bottom of the baking dish. Add 1 layer of sliced eggplant.
step 8
Next, add dollops of spinach cashew ricotta on top of each slice of eggplant and spread around with a spoon.
step 8 Next, add dollops of spinach cashew ricotta on top of each slice of eggplant and spread around with a spoon.
step 9
Add sauce on top of the spinach cashew ricotta layer. Add another layer of eggplant and continue until the final layer. For the final layer, add the last bit of spinach cashew ricotta on top of the sauce in dollops.
step 9 Add sauce on top of the spinach cashew ricotta layer. Add another layer of eggplant and continue until the final layer. For the final layer, add the last bit of spinach cashew ricotta on top of the sauce in dollops.
step 10
Sprinkle 3-4 Tbsp of plant-based Parmesan Cheese on top. Bake for 45-50 minutes until eggplant is tender and cooked through.
step 10 Sprinkle 3-4 Tbsp of plant-based Parmesan Cheese on top. Bake for 45-50 minutes until eggplant is tender and cooked through.
step 11
Once removed from the oven, let sit for 5-10 minutes before serving.
step 11 Once removed from the oven, let sit for 5-10 minutes before serving.
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Tags
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Dairy-Free
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Vegetables
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