🍆 Vegan Eggplant Lasagna: Light, Tasty and Irresistibly Nutritious 🌱🍅

Want to surprise your guests at lunch with a light, healthy and flavorful dish? ✨ Then check out this Vegan Eggplant Lasagna!

With succulent layers of grilled eggplant, a rich tomato sauce, and a creamy tofu custard, this recipe will change the way you think about vegan food.

💚 Say goodbye to the idea that meatless lasagna is boring. This is one of those dishes that even meat lovers will want to make again! The combination of textures and flavors is so captivating that you won't even miss the traditional version.

And the best part? It’s easy to prepare and perfect for any occasion – from Sunday lunch to the most special dinner.

🧾 Recipe Information

🛒 Ingredients

🍆 For the eggplant:

• 2 medium eggplants, cut into thin slices (about 1 cm)
• 2 tablespoons extra virgin olive oil
• Salt and black pepper to taste

🍅 For the homemade tomato sauce:

• 2 tablespoons olive oil
• 1 chopped onion
• 2 cloves of minced garlic
• 1 can (400g) of diced peeled tomatoes
• 1/2 cup vegetable broth
• 1 tablespoon dried oregano
• 1/2 teaspoon dried basil
• Salt and black pepper to taste

🌿 For the tofu cream:

• 200g firm tofu, drained and crumbled
• 1/4 cup plant-based milk (soy, oat, rice, or almond)
• 1 tablespoon tahini (optional)
• 1 tablespoon olive oil
• 1 small clove of garlic
• Salt and black pepper to taste

🧀 For assembly:

• 1/2 cup shredded vegan cheese (optional, but recommended)

👨‍🍳 Preparation Method

1. Grill the eggplant:

1. Preheat oven to 200 °C.
2. Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Bake for 20 minutes, turning halfway through, until golden and soft.

2. Prepare the tomato sauce:

1. Heat the olive oil in a pan and sauté the onion until translucent.
2. Add the garlic and sauté for another 1 minute.
3. Add the peeled tomatoes, vegetable stock, oregano, basil, salt and pepper.
4. Cook over low heat for 20 minutes, stirring occasionally, until the sauce thickens and the flavors develop.

3. Prepare the tofu cream:

1. In a blender, blend the tofu, plant-based milk, tahini, olive oil, garlic, salt and pepper until you obtain a smooth, creamy mixture.
2. Adjust the texture with more plant-based milk if necessary.

4. Assemble the lasagna:

1. In a medium baking dish, spread a layer of tomato sauce on the bottom.
2. Add a layer of grilled eggplant.
3. Cover with a layer of tofu cream.
4. Repeat the process until you run out of ingredients, finishing with sauce and vegan cheese on top.
5. Bake at 180 °C for 20 minutes or until golden brown.
6. Let rest for 5 minutes before serving.

🧬 Complete Nutritional Table (per serving)

🔎 Based on a 2,000 kcal diet. Values may vary depending on brands and portions used.

⚡ Quick Nutritional Summary

🟢 High in fiber
🟢 Plant source of protein
🟢 Low in saturated fat

🥦 Alternative Versions

• Gluten free: Use a gluten-free vegan cheese or swap it for a nut cream.
• Low carb: Omit the creamy tofu and just use grilled vegetables and tomato sauce.
• Soy free: Swap the tofu for cashew puree or yam cream.

⚠️ Common Mistakes and How to Avoid Them

🧊 Storage and Reuse

• In the fridge: Store in a covered jar for up to 4 days.
• In the freezer: It can be frozen for up to 2 months once baked.
• Reheat: In the oven or air fryer to maintain the crispy texture on top.

📜 Recipe History

Eggplant lasagna has Mediterranean roots and is a classic adapted from Italian cuisine.

With the growth of plant-based diets, new, lighter and more affordable versions have emerged, like this one: vegan, healthy and free of ultra-processed ingredients. A tribute to tradition with a modern twist!

💌

Did you like this recipe? 😍 Then comment, share and tag someone who needs to try this deliciousness! Oh, and if you make it, post it with the hashtag #LasanhaVeganaRA because we love to see the creations of our community! 💚