This recipe for eggplant lasagna is good for vegans because it is made without any dairy or any meat. Many times have I made vegetarian lasagna. I've always sandwiched cheese between each layer despite this. By combining ricotta cheese and eggplant puree, I sometimes use less cheese. I'll have to feed you vegetarian lasagna at some time since that's my son's favorite food. What precisely is vegan lasagna with eggplant? Last week, I felt driven to make Vegan Eggplant Lasagna. Well, the name "eggplant lasagna" could be misleading as it lacked spaghetti and noodles. However, considering that tomato sauce and cheese alternate with three layers of finely sliced eggplant, the name lasagna seems appropriate. The only difference between my recipe and eggplant parmesan is that it is prepared in a deep dish and the eggplant is not breaded, fried, or baked beforehand. By skipping the breading and frying procedures, the nutritional profile of this meal is improved without sacrificing taste. I'd even go so far as to say that the lack of bread crumbs and oil makes the eggplant more delectable. I made a vegan eggplant lasagna because... My decision to prepare Vegan Eggplant Lasagna was influenced by a number of factors. I just bought a Cuisinart Elite 2.0 16-cup Food Processor, and I was eager to experiment. 
Ten various thickness settings, ranging from 0 to 10 mm, are available for the cutting blade. You can slice fruit and veggies nearly as thinly as paper on the lowest setting! Is this not amazing? When I spotted these gorgeous organic eggplants at the store, I knew I wanted to make something with them. Usually, I make Baba Ganoush. But I have been looking for tahini (sesame butter) to use in baba ganoush for weeks without luck. Unexpectedly, finding tahini in Los Angeles is more difficult than one may anticipate. So I made the decision to use the lovely eggplants to make a Vegan Eggplant Lasagna. I wanted to make vegan almond cheese on my own. This Vegan Almond Cheese recipe used to be one of the most popular ones on my Pinterest boards. As a result, I was curious about it and anxious to try it. It made sense to use vegan almond cheese in place of the mozzarella and parmesan cheeses in this vegan eggplant lasagna. In order to contrast the flavors and outcomes, I also made a Vegetarian Eggplant Lasagna with mozzarella and Parmesan cheese. Vegetarian and vegan lasagna with eggplant Creating the vegetarian and vegan lasagna. Making lasagna allowed me to experiment with a vegetarian dish using eggplants, my new food processor, and vegan almond cheese. Jackpot! In order to give the flavors time to blend, I made the Vegan Almond Cheese the day before I made the eggplant lasagnas.
Only a few minutes before the event, I peeled and sliced the eggplants to a thickness of 4mm using the Cuisinart Elite 2.0 16-cup Food Processor. Even though it wasn't required for the slices to be so regular, it was rather simple to cut them. I quadrupled the recipe for my Vegan Tomato Sauce for All Occasions while the eggplant slices were draining in a strainer in the sink. One piece of lasagna is given to each. I had all the ingredients on hand, so I began building the lasagna plates, beginning with the vegan version. I started by using Vegan Tomato Sauce for All Occasions to cover the dish's basis. I followed that by layering eggplant slices on top of the sauce, carefully overlapping them to fill the whole area. The eggplant was then covered with Vegan Almond Cheese and more sauce. I then carried out the action twice more until the deep dish was completely filled. For the vegetarian eggplant lasagna, I followed the same steps, but instead of using mozzarella and parmesan, I used vegan almond cheese. Before serving my tasters, who were my friends, I baked both lasagnas for 30 minutes. When my guests sampled the Vegetarian and Vegan Lasagnas, I neglected to inform them that the Vegan Eggplant Lasagna included Vegan Almond Cheese. I didn't tell them that one of them was vegetarian and the other was vegan. No one guessed the vegan almond cheese was dairy-free. The flavors of both lasagnas were pretty comparable, despite the Vegan Almond Cheese not melting as well as the mozzarella. The melting cheese texture of the vegetarian eggplant lasagna was a favorite among my tasters. But since the flavors of the tomato sauce and eggplant appeared to shine out, I prefer the vegan eggplant lasagna.
Additional nutritional limitations - free of pork and gluten If you want dairy cheese, try the vegetarian lasagna with eggplant recipe. You may make both the vegan and vegetarian eggplant lasagnas if, like me, your visitors have different dietary requirements. Thankfully, each lasagna is vegetarian and gluten-free. Lactose-sensitive customers may only have the Vegan Eggplant Lasagna. These lasagnas were delicious, and I hope you and your loved ones would agree. They provide a delicious one-dish supper. Both vegetables and protein are present. If you want a grain with your dinner, you may serve this vegan eggplant lasagna with couscous or brown rice. Please comment on this meal and let us know what you think. I appreciate you passing this recipe along to your friends so they may love it just as much as you do. Vegan lasagna with eggplant Even those who often eat meat will love this gluten-free, fully vegan lasagna that you can serve to your family and friends. The time required to make the vegan tomato sauce and vegan almond cheese is not included in the times shown below. Ingredients
- 1 Vegan Tomato Sauce
- 1 Eggplant large (sliced thinly)
- 400 g Vegan Almond Cheese
Instructions
- Slice the eggplant thinly after peeling it.
- Slices of eggplant may be drained in the sink or a colander placed over a plate. Slices of eggplant should have roughly one teaspoon of salt. A colander is used to contain the slices. Wrap with a paper towel. For at least an hour, let the liquid from the eggplant drain.
- Remove the extra salt and moisture from the eggplant using a paper towel.
- 350 degrees Fahrenheit/170 degrees Celsius is the recommended oven temperature. Pour about one-third of the Vegan Tomato Sauce into a deep baking dish to cover the bottom.
- On a bed of tomato sauce, pile eggplant slices. The slices might slightly overlap in order to cover the entire bottom surface.
- Cover the eggplant slices entirely with sauce by pouring them over them.
- The tomato sauce should have about a third of the cheese added.
- Add tomato sauce, eggplant, and cheese two more times.
- The baking dish must be covered with aluminum foil. In the oven, cook for approximately twenty minutes. Once out of the oven, bake the dish for an additional 10 minutes, or until the top is golden brown. Verify the readiness of the eggplants.
- The eggplant lasagna should cool for a few minutes before serving. Due to the eggplants, there could be some liquid on the bottom of the dish, but this is not a reason for concern. The liquid will evaporate before the leftovers are served. You might add some flour to the tomato sauce's initial layer if you have a gluten intolerance.