This vegan Eggplant Lasagna is a comforting and robust dish that swaps traditional pasta for layers of tender, roasted eggplant and zucchini. The vegetables are brushed with an aromatic herb oil before broiling, ensuring they hold their shape while absorbing savory flavors. Layers of creamy ricotta, melted mozzarella, and rich spaghetti sauce create a decadent texture that rivals any meat-based lasagna. It’s an excellent choice for weeknight dinners or potlucks, offering a satisfying meal that is both healthy and indulgent. The dish reheats beautifully, making it perfect for meal prep, and the combination of fresh basil and oregano provides a bright, authentic Italian taste profile that will please the whole family.
Eggplant Lasagna
Description
This vegan Eggplant Lasagna is a comforting and robust dish that swaps traditional pasta for layers of tender, roasted eggplant and zucchini. The vegetables are brushed with an aromatic herb oil before broiling, ensuring they hold their shape while absorbing savory flavors. Layers of creamy ricotta, melted mozzarella, and rich spaghetti sauce create a decadent texture that rivals any meat-based lasagna. It&# 226;ÂÂs an excellent choice for weeknight dinners or potlucks, offering a satisfying meal that is both healthy and indulgent. The dish reheats beautifully, making it perfect for meal prep, and the combination of fresh basil and oregano provides a bright, authentic Italian taste profile that will please the whole family.Ingredients
Directions
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Preheat the broiler to high and line two baking sheets with parchment paper.
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In a small bowl, whisk together olive oil, finely chopped fresh oregano, finely chopped fresh basil, salt, and freshly ground black pepper.
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Slice the eggplant and zucchini into 1/2-inch thick rounds.
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Arrange the eggplant and zucchini slices in a single layer on the prepared baking sheets.
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Brush one side of the slices generously with the herb oil mixture.
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Broil the vegetables 2 inches from the heat source for 4-5 minutes, or until golden brown and tender.
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Flip the slices, brush the other side with the remaining oil mixture, and broil for another 3-4 minutes until cooked through. Remove from oven.
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Preheat the oven to 350ðF (175ðC).
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Spread a thin layer of spaghetti sauce on the bottom of a 9x13-inch baking dish.
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Layer half of the broiled eggplant slices over the sauce, overlapping slightly if necessary.
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Spread half of the ricotta cheese evenly over the eggplant layer.
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Add a layer of sliced mozzarella cheese.
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Layer half of the sliced zucchini over the mozzarella.
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Spoon half of the remaining spaghetti sauce over the zucchini.
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Sprinkle half of the crushed fennel seeds and half of the grated Parmesan cheese over the sauce.
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Repeat the layers with the remaining eggplant, ricotta, mozzarella, zucchini, sauce, fennel seeds, and Parmesan.
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Cover the dish tightly with aluminum foil.
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Bake for 20-25 minutes, or until the cheese is melted and the sauce is bubbly around the edges.
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Let the lasagna rest for 10 minutes before slicing to allow the layers to set.
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Garnish with additional fresh basil before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 209.3kcal
- % Daily Value *
- Total Fat 22.7g35%
- Saturated Fat 3.2g16%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 2.6g1%
- Dietary Fiber 1.6g7%
- Sugars 0.0g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
