Gluten Free Vegan Eggplant Lasagna

Gluten Free Eggplant Lasagna | glutenfreeifyouplease.comquote8
I remember when I used to live off of conventional pastas.  All kinds of pastas: lasagna, fettuccini, spaghetti, macaroni, tortellini, and the list goes on!  When I made a commitment to eat a gluten free diet, I made it my personal mission to recreate my favorites, in a new light.  This eggplant lasagna is one of my favorite upgrades to the traditional style!

Gluten Free Eggplant Lasagna | glutenfreeifyouplease.com

I love this new version of lasagna because it is made almost entirely of fresh vegetables.  Eggplant, used in this way, is the perfect stand-in for traditional lasagna noodles.  It is tender, juicy and full of flavor.  In addition to serving as a great stand-in, eggplant is also ridiculously healthy for you!

Gluten Free Eggplant Lasagna | glutenfreeifyouplease.com

In this recipe I use mushrooms and zucchini in the pasta sauce, and tofu for the ricotta mixture.  I love the light, refreshing taste of tofu, and it pairs really well with the eggplant in this dish.

Gluten Free Eggplant Lasagna | glutenfreeifyouplease.com

The pasta sauce is a quick prep, and can easily be left simmering on the stovetop while you prepare your eggplant.  For the eggplant “noodles” I used a very sharp knife and sliced lengthwise about ¼ – ½ inches thick.  I like to leave the peel on, but that’s a personal preference.  I like the taste of the eggplant skin, and it adds a really pretty dark purple boarder to your lasagna.

I would definitely advise pre-cooking your eggplant slices so they become tender – just as lasagna noodles are boiled beforehand.  Pre-cooking the eggplant for about ten minutes on an oiled pan in your preheated oven should do the trick.

Gluten Free Eggplant Lasagna | glutenfreeifyouplease.com

Start your layering!  Pasta sauce, eggplant, tofu ricotta, vegan mozzarella cheese and repeat!  Enjoy!

Gluten Free Eggplant Lasagna |  glutenfreeifyouplease.com

 

4.5 from 2 reviews
Gluten Free Eggplant Lasagna
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
 
Gluten Free, Vegetarian, Dairy Free, Vegan
Ingredients
  • 1 -2 medium sized eggplants sliced sideways
  • 2½ cups (vegan) mozzarella cheese
  • Pasta Sauce
  • 1 zucchini diced
  • 5-8 mushrooms sliced
  • 2 cloves garlic, minced
  • 1½ teaspoons dried basil leaves
  • ½ teaspoon fennel seeds
  • 2 tablespoons chopped parsley
  • ¼ teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon italian seasoning
  • 1 (28 ounce) can organic crushed tomatoes
  • 2 (6.5 ounce) cans organic tomato sauce
  • 1 (6 ounce) can organic tomato paste
  • 1 tablespoon olive oil
  • Tofu Ricotta
  • 1 lb extra firm tofu
  • 1 tablespoon garlic powder
  • 1 tablespoon nutritional yeast
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon apple cider vinegar
Instructions
  1. Preheat oven to 350F degrees.
  2. Slice eggplant lengthwise ¼-1/2 inches thick
  3. Place eggplant on an oiled pan and cook in oven for 10 minutes.
  4. In a large saucepan on medium heat, add a tablespoon of oil and cook the zucchini, mushrooms and garlic. Stir in crushed tomatoes, tomato paste, and tomato sauce. Season with basil, fennel seeds, salt, pepper, parsley and Italian seasoning. Simmer, covered, for about 15 - 20 minutes.
  5. In a blender combine tofu, garlic powder, oregano, basil, and apple cider vinegar until combined.
  6. Oil a large baking dish and spread a layer of pasta sauce on the bottom.
  7. Add a layer of eggplant slices on top of pasta sauce.
  8. Spread a layer of the tofu ricotta mixture on the eggplant slices.
  9. Spread a layer of pasta sauce over the ricotta.
  10. Top the sauce with ¾ cup mozzarella cheese
  11. Add a layer of eggplant
  12. Spread tofu ricotta on eggplant slices
  13. Repeat layers.
  14. cover with foil and bake for 20 minutes. Remove foil and bake an additional 20 minutes.

 

Comments

  1. SJM says

    Great recipe. The only thing I will change when I make again, is to cut the skin off the eggplant. The skin makes it dicffcult to cut the lagsagna when serving.

  2. Gabrielle Springer says

    I made this lasagna over the weekend. It is absolutely fantastic. I will never need to use noodles again to have my favorite flavors! I even found the “ricotta” tofu to be a nice change.

    • says

      YAY! I’m so glad you loved it! You’re right, the tofu is definitely a nice change to ricotta, its a lot less heavy and really soaks in all the flavors of the dish.

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