Eggplant Lasagne

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Servings: 6 Difficulty: Advanced
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A hearty vegan lasagna featuring roasted eggplant slices and a creamy tofu ricotta filling.
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This vegan Eggplant Lasagne is a comforting twist on the classic Italian dish, swapping pasta for tender, oven-fried eggplant slices. The star of the show is the homemade “ricotta” made from blended firm tofu, lemon juice, and fresh herbs, creating a rich, creamy texture without any dairy. Layers of savory tomato sauce, spiced eggplant, and the cheesy tofu filling come together in a bake that is both satisfying and healthy. It’s perfect for weeknight dinners, potlucks, or whenever you crave a warm, hearty meal that feels indulgent yet light. The combination of roasted garlic, basil, and lemon brings bright, fresh flavors that cut through the richness of the sauce.

Eggplant Lasagne recipe image
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Eggplant Lasagne

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 6.2

Description

This vegan Eggplant Lasagne is a comforting twist on the classic Italian dish, swapping pasta for tender, oven-fried eggplant slices. The star of the show is the homemade "ricotta" made from blended firm tofu, lemon juice, and fresh herbs, creating a rich, creamy texture without any dairy. Layers of savory tomato sauce, spiced eggplant, and the cheesy tofu filling come together in a bake that is both satisfying and healthy. It&# 226;ÂÂs perfect for weeknight dinners, potlucks, or whenever you crave a warm, hearty meal that feels indulgent yet light. The combination of roasted garlic, basil, and lemon brings bright, fresh flavors that cut through the richness of the sauce.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. Wash, peel, and slice the eggplant into 1/4-inch thick rounds.
  3. Spread slices on racks or paper towels; sprinkle with lemon juice and salt. Let stand for 5-10 minutes, then wipe off excess moisture with paper towels.
  4. In a shallow bowl, mix together 1/4 cup unbleached flour, 1/4 cup cornmeal, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, and 1/8 teaspoon black pepper.
  5. Dredge the dried eggplant slices in the flour-cornmeal mixture, ensuring they are evenly coated.
  6. Lightly oil a baking sheet and lay out the eggplant slices in a single layer. Drizzle with 2 tablespoons of oil.
  7. Bake (oven-fry) the eggplant slices for 8-10 minutes per side, or until golden brown and tender. Remove from oven.
  8. While eggplant bakes, prepare the tofu filling: In a food processor, blend 1.5 lbs firm tofu, 1/4 cup lemon juice, 2 tablespoons fresh chopped basil (or 2 teaspoons dried), 2 teaspoons honey (or maple syrup for vegan), 1 teaspoon salt, and 1 garlic clove until smooth and grainy, resembling ricotta.
  9. Spread 1/3 of the tomato sauce in the bottom of an 8x8-inch baking dish.
  10. Layer half of the baked eggplant slices over the sauce.
  11. Spread most of the tofu ricotta filling over the eggplant, reserving about 1/2 cup for the top.
  12. Add another layer of eggplant slices, then pour the remaining tomato sauce over the top.
  13. Dollop the reserved tofu mixture over the sauce.
  14. Bake for 45 minutes, or until the topping is slightly browned and the lasagne is heated through.
  15. Let stand for 5 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 6.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.8g4%
Sugars 0.9g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, lasagne, vegan, tofu, ricotta, plant-based, baked, comfort food, dinner, healthy, italian-inspired, vegetarian, tomato sauce, basil, dairy-free
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