Eggplant Lasagna

Name: Eggplant Lasagna
Yield: 5
Ingredients: 2 medium eggplant, cut lengthwise into 1/4 inch slices; 2 tablespoons lemon zest; 3 medium tomatoes, cut into 1/4 inch slices; 1 large red or green bell pepper, cut into 1 inch strips; 1 tablespoon balsamic vinegar; 1 large onion, thinly sliced; 4 cloves garlic, chopped; 8 ounces button mushrooms, sliced; 1 container (14 oz.) soft tofu; 1/2 cup no-salt-added vegetable stock plus extra for sauteing; 2 tablespoons nutritional yeast; 2 tablespoons non-dairy Parmesan cheese, divided, optional; 1 tablespoon no-salt seasoning blend - Italian, Sicilian, Tuscan or Herbs de Provence; 10 large fresh basil leaves, torn into pieces; 1/2 cup non-dairy mozzarella; 2-3 cups no-salt-added or low sodium marinara sauce

By: Denise Dernorsek

by 12 members

G - BOMBS

Category: Main Dishes - Vegan

Tag: Kid-Friendly

For a better-for-you lasagna, use layers of baked eggplant instead of pasta. It’s rich, hearty and perfect for a satisfying family dinner.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (8)

Serves 5

Ingredients

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2 medium eggplant, cut lengthwise into 1/4 inch slices

2 tablespoons lemon zest

3 medium tomatoes, cut into 1/4 inch slices

1 large red or green bell pepper, cut into 1 inch strips

1 tablespoon balsamic vinegar

1 large onion, thinly sliced

4 cloves garlic, chopped

8 ounces button mushrooms, sliced

1 container (14 oz.) soft tofu

1/2 cup no-salt-added vegetable stock plus extra for sauteing

2 tablespoons nutritional yeast

2 tablespoons non-dairy Parmesan cheese, divided, optional

1 tablespoon no-salt seasoning blend - Italian, Sicilian, Tuscan or Herbs de Provence

10 large fresh basil leaves, torn into pieces

1/2 cup non-dairy mozzarella

2-3 cups no-salt-added or low sodium marinara sauce

Instructions:

Preheat oven to 375 degrees F.

Place eggplant slices on a lightly-oiled baking sheet. Sprinkle with lemon zest and bake until soft and starting to dry out, about 20 minutes.

Place tomatoes, and peppers on a second lightly-oiled baking sheet. Sprinkle with balsamic vinegar. Bake until peppers are soft and tomatoes shrink a little, about 20 minutes.

Set aside eggplant, tomatoes and peppers. Keep oven on for baking assembled dish.

Sauté onions and garlic in vegetable stock until translucent and starting to caramelize, adding more stock as needed. Add mushrooms and cook until mushrooms are tender, about 5 minutes.
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In a large bowl, combine tofu, ½ cup vegetable stock, nutritional yeast, 1 tablespoon of the non-dairy Parmesan and the seasoning blend and mash together with a potato masher. Add mushroom mixture and mix well. Chop the strips of roasted bell peppers into 1” pieces and stir in.

Cover the bottom of a baking pan with some marinara sauce. Layer eggplant, half of the tofu filling, tomato slices, basil leaves, sauce and 1/2 of the non-dairy mozzarella. Repeat ending with non-dairy mozzarella and top with remaining non-dairy Parmesan.

Bake for 20-25 minutes. Remove from oven and let stand for 15 minutes.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 5

Per Serving:

Calories 344
Protein 22 g
Carbohydrates 33 g
Total Fat 15.5 g
Saturated Fat 2.6 g
Cholesterol 6.9 mg
Sodium 280 mg
Fiber 12.1 g
Beta-Carotene 882 ug
Vitamin C 49 mg
Calcium 434 mg
Iron 3.6 mg
Folate 95 ug
Magnesium 81 mg
Zinc 2.9 mg
Selenium 18.8 ug

My Rating:
(click on a star to select your rating)

jln120160

12/11/2023 08:07 AM

Rated this recipe:

Really good recipe, one star off because of the long prep time (although worth it). I replaced the soft tofu with a firmer (baked) version to add some texture and added some pine nuts on top. It tasted even better the next day!

granniegram

01/17/2022 08:44 PM

Rated this recipe:

this was a great recipe, cooking the eggplant alone first made it not watery at al, and the tofu mixture was awesome. loved this recipe!

MonicaGomez

12/23/2017 07:17 PM

Rated this recipe:

The flavor of hazelnuts collaborates naturally and flawlessly with eggplant. Makes for a beautiful added taste and makes the dish even more substantial and harty. Chop them roughly and toast them lightly before putting them in the mix. You can put them any where, in the sauce mixture or as a sprinkeling on top of the layer of eggplant or mixed with the nutritional yeast and non dairy parmezan to create a crunchy crust.

Rebeccak

05/23/2016 11:06 AM

Rated this recipe:

Wonderful recipe. Roasting the eggplant, tomatoes, and bell peppers before assembly in the lasagna makes all the difference. This is a rich vegetable dish that will please anybody. There is a certain amount of slicing required with the vegetables; however, I sliced everything on my mandolin, and it made quick and easy work of it. 1/4 inch for all the vegetables is perfect, except I sliced the onions thinner than that, to my taste.

This comment was last edited on 05/23/2016 11:08 AM

Laury

09/22/2015 02:36 PM

Rated this recipe:

This is really good! One star off because it's so much work and hard to slice/serve. But the result is a rich tasting comfort food. I don't miss noodles at all. Next time I'm going to just cube the eggplant.

granniegram replies:

01/17/2022 08:45 PM

Rated this recipe:

I've made a similar with zuchini sliced lengthwise, that was also good! who needs noodles anymore? ;)

vibrantlyhealthy

08/20/2014 04:42 PM

Rated this recipe: (no rating)

Has anyone made this ahead of time and frozen it? Wonder if it would work. Would love to prepare ahead for a diner with company.

Amy26

06/30/2014 07:31 PM

Rated this recipe:

This recipe was great! I didn't have the Parmesan and didn't miss it at all. We love eggplant, and this is a keeper!

Deni51

08/10/2013 05:53 PM

Rated this recipe: (no rating)

You can also make this without the tomatoes, fresh basil and sweet peppers. Just use the tofu mixture for the filling. It tastes good either way.

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Eggplant Lasagna

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