This easy vegan recipe for eggplant lasagna has layers of deliciously crisp roasted eggplant mixed with noodles and high-protein tofu ricotta. Everyone has access to gluten-free and vegan choices. For a whole Italian lunch at home, serve with a side salad and a piece of sourdough bread. Vegetable lasagna with perfectly cooked layers? Enroll me, please! Although it is made without cheese or milk, this dairy-free, vegan, and gluten-free eggplant lasagna is nevertheless delicious. The outcome was fantastic when I sandwiched eggplant and lasagna noodles with my tofu ricotta recipe! 
This Recipe for Dairy-Free Eggplant Lasagna Is: Filling Pleasant and approachable earthy made with plant-based materials dairy-free, gluten-free, and vegan! Eggplant Lasagna is a meal preparation recipe! This vegan eggplant lasagna is excellent for preparing wholesome meals at home. I like making meals in advance, meal planning, and cooking in large quantities. I like the ease of just having to prepare meals once and having them ready throughout the week when I am too busy to prepare them myself. My go-to tried-and-true meal prep dishes have their own area on TheHerbeevore.com. In the time it takes to prepare one dish, you might have a week's worth of food ready with little planning and preparation. Simply prepare in bulk, distribute into individual containers, and freeze or refrigerate for later use! Simple as that. Make Vegan Eggplant Lasagna as a Healthier Alternative This vegan eggplant lasagna is an easy way to increase your vegetable intake. I cook plant-based meals when it is practical. Vegan food need not be bland, tasteless, or unpleasant. It is really quite the contrary when done correctly. By basing recipes on vegan pantry staples and substituting a few components with plant-based ones, you can prepare healthier meals for yourself and your family. You can discover all of my vegan recipes on The Herbivore here, along with a list of my top 125 favorite vegan pantry products that we often use. These quick and wholesome dinners are ideal for vegan and vegetarian nights. 
What are the components of this eggplant lasagna? For this meal, I prefer to use 1 large purple eggplant. Olive Oil: I like to use this wonderful Zoe olive oil since it has a delicious taste and a rich color. It is reasonably priced online, so I always have a few liters on hand. I wholeheartedly endorse it since it's a fantastic deal for the quality of oil you receive! These gluten-free breadcrumbs work well for breading and crisping slices of eggplant. The flavor of the lasagna is enhanced by these breadcrumbs. I prefer to use gluten-free lasagna noodles when I'm cooking for a big crowd so that those who are wheat intolerant may still enjoy my lasagna. You may make your own tomato sauce, but I like this gluten- and vegan-free one that I found online. Pink Himalayan Sea Salt: Since pink Himalayan sea salt contains more natural nutrients than refined table salt, I like using it in my cooking. I'd suggest it if you're looking for a simple method to stock up on spices since it's reasonably priced. Tellicherry Black Pepper: Just as with salt, it's remarkable how much of a flavor difference can be made with really great Tellicherry black pepper. For the same price, this pepper has a million times more taste than pre-ground pepper. I use tellicherry peppercorns, which I wholeheartedly endorse. Ricotta cheese and tofu: I posted a recipe for this 5-minute, healthful, and simple tofu ricotta on my blog. Add nutritional yeast or vegan Parmesan cheese as a finishing touch. This lasagna benefits from the cheesy, nutty, umami taste that nutritional yeast adds to a variety of foods. 
Parsley Simple vegan eggplant lasagna is a great dish to create for your plant-based holiday table. Offer your guests this delicious holiday supper of dairy-free eggplant lasagna for Thanksgiving, Christmas, or Hanukkah. Everyone will like this meal, which will please a large gathering. You may make the lasagna ahead of time and bake it just before supper since these straightforward dishes are great for preparation in advance. What is the most effective way to make vegan lasagna? The oven should be preheated at 400 degrees. Use parchment paper to line a sheet pan. Slice the eggplant into 1/4-inch thick rounds. Prepare two plates by sprinkling one with 1 cup of breadcrumbs and the other with 2 tablespoons of olive oil. Apply olive oil and breadcrumbs on both sides of each eggplant round. Put the coated eggplant slice on a baking sheet. Repeat the process with the remaining eggplant slices, adding extra breadcrumbs or olive oil as required. Bake the eggplant for 30 minutes, turning it over halfway through, or until it becomes golden brown. It is necessary to bring a big pot of water to a boil. The lasagna noodles should be prepared as directed on the package. Drain, then put aside. The oven temperature should be decreased to 375°F. Top the lasagna in a large 13x9 baking dish with tomato sauce, noodles, eggplant, and tofu ricotta; layer the ingredients until all are utilized. Bake for 20 minutes, or until the edges are bubbling, if nutritional yeast or cheese are being added. 
Garnish with fresh parsley before serving. Have fun and eat well! Ingredients
- 1 eggplant
- 1/3 cup olive oil divided
- 1 cup breadcrumbs gluten-free
- 12 ounces lasagna noodles gluten-free
- 1/4 teaspoon Himalayan sea salt
- 1 eggplant thinly sliced
- 4 cups tomato sauce no salt added
- 2 cups tofu ricotta cheese
- Vegan Parmesan or nutritional Yeast to top
- fresh parsley
Ingredients
- The oven should be preheated at 400 degrees. Use parchment paper to line a sheet pan.
- Rounds of eggplant 1/4 inch thick should be cut out. Prepare two plates by sprinkling one with 1 cup of breadcrumbs and the other with 2 tablespoons of olive oil. Apply olive oil and breadcrumbs on both sides of each eggplant round. Put the coated eggplant slice on a baking sheet. Repeat the process with the remaining eggplant slices, adding extra breadcrumbs or olive oil as required. Bake the eggplant for 30 minutes, turning it over halfway through, or until it becomes golden brown.
- It is necessary to bring a big pot of water to a boil. The lasagna noodles should be prepared as directed on the package. Drain, then put aside.
- The Oven temperature should be decreased to 375°F. Add tomato sauce, lasagna noodles, eggplant, and tofu lasagna to a large 13x9-inch baking dish; layer until all ingredients are used. Bake for 20 minutes, or until the edges are bubbling, if nutritional yeast or cheese are being added.
- Garnish with fresh parsley before serving.