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This eggplant and zucchini vegan lasagna was the best definition of comfort food! Even better, this keto friendly and low-carb lasagna is vegan. As a result, it is guilt-free, making it true comfort food. Fall is very alluring in its own special way. Warm soups, sweaters, tea, and, most all, a lot of comfort food. This delicious eggplant lasagna dish is guilt-free and vegan and gluten-free. You won't be able to stop eating the thick, nuanced walnut Bolognese that is layered between slices of eggplant and zucchini and topped with cashew ricotta and vegan cheese. In gluten-free vegan eggplant lasagna, the layers are often divided by noodles. This lasagna is a fantastic low-carb and keto option since it uses zucchini noodles. Traditional lasagna noodles are replaced with seasonal eggplant and zucchini, transforming the recipe into ratatouille lasagna with walnuts and cashews. It keeps the body and brain operating normally and is high in protein and good fats. That kind of comfort suits me! Serve this meal for Christmas, Thanksgiving, the holidays, Easter, or any other special occasion. When should eggplant and zucchini vegan lasagna be made? Among the holiday-only delights are lasagnas. A vegan eggplant zucchini lasagna is beautiful comfort food that everyone can enjoy all year long, whether you're vegan and have family members who must avoid gluten or vice versa. What ingredients are in vegan gluten-free eggplant lasagna? Because there are no noodles in this dish, it is mainly gluten-free. Why make lasagna without the noodles? In all honesty, you don't even notice the absence of noodles in this meal. I wouldn't have expected the kind of richness that the eggplant and zucchini provide, but I can promise you that it's worth the bake. What makes this vegan lasagna with eggplant and zucchini a great keto option? Layers and layers of lasagna noodles make up a typical lasagna. Noodles are not advised while following the ketogenic diet. This meal becomes a delightful method to eliminate carbohydrates by using low-carb vegetables like zucchini and eggplant in place of the noodles. What makes this vegan comfort dish superior to others? This low-carb and keto-friendly vegan lasagna is filling, substantial, indulgent, cheesy, full of whole, healthy ingredients, and really yummy. Is it possible to make an eggplant and courgette lasagna without meat? Vegan lasagna is far more difficult to make than vegetarian aubergine and courgette lasagna. Simply swap out the vegan cheese for regular cheese, the cashew ricotta for regular ricotta, and the almond milk in the bechamel with whole milk, cream, or butter. Best Vegan Lasagna Recipe with Aubergine and Zucchini The Best Vegan Cheeses to Buy Choose shredded cheese that will melt well since this will influence whether or not the supper is a success. Before finding one that melts beautifully and tastes much like genuine cheese, I looked everywhere for a substitute. The shredded Daiya cheese on the cutting board is my favorite. The cutting board variant is necessary since the other Daiya cheeses do not melt as well. Because we eat with our eyes, it's important that this cheese melts and pulls like genuine cheese, which it does very well. Other cheeses I've tested softened greatly but still appeared hard. Additionally, I combined mozzarella and yellow cheese since the meal appeared to taste better when it included both. How to Make Vegan Lasagna with Zucchini and Eggplant You must prepare each ingredient for this lasagna individually. The bolognese sauce, cashew ricotta, vegan bechamel sauce, and baked zucchini and eggplant slices are the main ingredients of this lasagna. Preparation of Zucchini and Eggplant Set the oven to 350°F to begin (175 C). Slice zucchini and eggplant into 12 inch thick, longitudinal strips. Put the zucchini and eggplant on a baking sheet that has been parchment papered. Salt both sides after applying olive oil. Place it in the oven and bake for 30 minutes, or until brown. Recipe for Vegan Walnut Bolognese Using a food processor, pulse the mushrooms and walnuts until they are roughly chopped and semi-puréed. The onion and garlic should be sautéed in olive oil in a medium-sized stewing pot with frequent stirring until the onion is transparent. After that, stir in the walnuts and vegan/gluten-free Worcestershire for a few more minutes. Combine the marinara sauce, tomato paste, and seasonings in a mixing bowl (See image below). Set aside. Cashew Ricotta recipe Last but not least, the cashew ricotta. Blend the ricotta ingredients in a food processor or blender until it reaches the consistency of walnuts. (An illustration is given.) Vegan Bechamel Sauce Recipe Finally, let's talk about the bechamel sauce. Melted vegan butter and all-purpose flour should be combined first. Before gently incorporating the milk, let the butter seep into the flour. Just enough milk should be added to the pot to moisten the flour. Continue whisking until all of the milk has been absorbed. Continue until all the milk has been ingested. The finished sauce ought to be rich and creamy. the making of lasagna Set the oven to 390 degrees Fahrenheit (200 degrees Celsius) and grease the lasagna baking dish before you start assembling (9 x 13 in.). Add eggplant on top after spreading a layer of marinara sauce over the bottom. After adding a layer of courgettes, layer 12 pieces of the Bolognese sauce that have been made. The prepared ricotta should be spread equally over the courgettes, followed by the eggplant. The remaining Bolognese with walnuts and bechamel sauce should be spread over the eggplant. Finish with your preferred vegan cheese. Lasagna storage How much time can this vegan eggplant and zucchini lasagna be kept in the fridge? This may be kept in the fridge for about 4-5 days. Reheat it in the microwave or bake it in a small pan at 350°F (175°C) until it is well done. Ingredients Walnut Bolognese Ingredients:

• 2 cups Walnuts Soaked in hot water for 30 minutes
• 2 ½ cups Cremini Mushrooms (240g)
• 1 Tbsp Gluten-free Soy Sauce or Vegan/Gluten-Free Worcestershire
• 1 cup Onion finely Chopped
• 1 Tbsp Garlic Pressed or chopped finely
• 1 Tbsp Olive Oil
• 1 tsp Dried Basil
• 1 tsp Oregano
• ¼ tsp Cayenne Pepper
• 1 Can Tomato Paste (156ml or 5.5 oz)
• 1 cup Marinara Sauce (240ml or 8 oz)
• Salt and Pepper to taste

Vegan Bechamel ingredients:

• 2 Tbsp Vegan Butter
• 2 Tbsp All-Purpose Gluten-Free Flour
• 1 cup (236 ml) Plant-Based Milk
• 1 tsp Vinegar
• ¼ cup Nutritional Yeast
• ½ tsp Onion Powder
• ½ tsp Garlic Powder
• ¼ tsp Smoked Paprika
• ½ tsp Salt

For the Vegan Ricotta:

• 1 ½ cups Cashews Soaked for 30 minutes in hot water
• ½ cup Canned Coconut Cream (120ml or 4oz)
• 1 Tbsp Nutritional Yeast
• 1 Tbsp Distilled White Vinegar
• 1 Tbsp Lemon Juice
• 1 tsp Sea Salt
• ½ tsp Garlic Powder

For Assembling:

• 2 Eggplants Sliced 1/2 in. lengthwise
• 4 Medium-Sized Zucchinis Sliced 1/2 in. lengthwise
• 2 ½ cups Marinara Sauce (590ml or 20 oz)
• 3 cups Vegan Cheese I used the Baker’s Block Daiya shredded mozzarella and yellow cheese *see notes

Garnish (optional)

• Parsley Finely Chopped
• Ground Black Pepper
• Crushed Chili pepper

Instructions

• 375 degrees Fahrenheit need to be the temperature of the oven (190 degrees Celsius).
• Slices of eggplant should be placed on baking pans covered with paper, with salt and olive oil sprayed on both sides.

Bake for 25 minutes or until the top is golden brown. Preparing the Walnut Bolognese

• The walnuts and mushroom slices should be coarsely chopped in a food processor before being added to the mixing bowl.
• Melt the chopped onion, minced garlic, and extra virgin olive oil in a saucepan.

To make a soft, liquid-free Bolognese sauce, sauté the walnut and mushroom mixture with soy sauce or Worcestershire sauce, tomato paste and marinara sauce, basil, oregano, and cayenne pepper. To suit your tastes, adjust the seasoning.

• Preparing Bechamel Sauce
• Melt vegan butter in a small pot over low heat. After that, stir in the flour until all of the butter has been incorporated.

Now, add a little amount of plant-based milk at a time, stirring between additions to ensure that the flour has absorbed the liquid and is smooth. Continue until no more milk is present. Stirring frequently, bring to a simmer, and cook until the sauce thickens.

• After removing from heat, add salt, nutritional yeast, smoked paprika, onion powder, and garlic powder.

Preparing vegan Ricotta

• All the ingredients for the cashew ricotta should be combined in a food processor and processed until the product is somewhat creamy but still lumpy.

Assembling the lasagna

1. To begin, preheat the oven to 390°F (200°C) and lightly butter a baking pan.
2. Add eggplant on top after spreading a layer of marinara sauce over the bottom.
3. Distribute 12 servings of the prepared bolognese in a uniform layer on a baking sheet, and then add a layer of courgettes on top.
4. Over the courgettes, equally, distribute the made ricotta, then top with an additional layer of eggplant.
5. The remaining Bolognese sauce should then be added on top of the bechamel sauce-covered eggplant. Finish with your preferred vegan cheese. *Refer to the comments for advice.
6. 30 minutes in the oven, covered with foil.
7. After 30 minutes, take the foil off the dish and bake it for a further 20 minutes in the oven.
8. Add ground black pepper, fresh parsley, and chili flakes as garnish as desired.