Go Back

Vegan Eggplant Lasagna

Hearty layers of roasted eggplant, creamy cashew ricotta, and rich marinara sauce create this satisfying plant-based comfort classic.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Eggplant Layers
  • 3 large eggplants sliced lengthwise 1/4-inch thick
  • 2 tbsp salt for salting eggplant
  • 0.25 cup olive oil
  • black pepper to taste
Cashew Ricotta
  • 2 cups raw cashews soaked in hot water for 2 hours
  • 0.25 cup nutritional yeast
  • 2 tbsp lemon juice
  • 3 garlic cloves minced
  • 1 tsp salt
  • 0.25 cup water for blending
Assembly
  • 4 cups marinara sauce homemade or store-bought
  • 0.5 cup fresh basil leaves roughly chopped
  • 0.25 cup nutritional yeast for topping

Equipment

  • 9x13 inch baking dish
  • Two large baking sheets
  • High-powered blender or food processor
  • Parchment paper
  • Kitchen towels

Method
 

  1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Slice eggplants lengthwise into 1/4-inch pieces. Lay slices on towels, sprinkle both sides with salt, and let sit 20-30 minutes to draw out moisture.
  3. Drain soaked cashews and add to blender with nutritional yeast, lemon juice, garlic, salt, and water. Blend 2-3 minutes until completely smooth and creamy.
  4. Pat eggplant slices dry, arrange on baking sheets, brush with olive oil, and season with pepper.
  5. Roast eggplant 25-30 minutes, flipping halfway, until golden and tender. Remove and cool slightly. Reduce oven to 375°F (190°C).
  6. Spread 1 cup marinara sauce in bottom of 9x13-inch baking dish.
  7. Layer roasted eggplant slices over sauce, spread half the cashew ricotta on top, add 1 cup marinara, and sprinkle with basil.
  8. Repeat layering: eggplant, remaining ricotta, marinara, and basil. Top with final layer of eggplant and remaining marinara sauce.
  9. Sprinkle top with nutritional yeast. Cover with foil and bake 30 minutes.
  10. Remove foil and bake additional 15-20 minutes until bubbling and slightly browned.
  11. Let rest 15-20 minutes before slicing. Garnish with fresh basil and serve warm.

Notes

Salting the eggplant is crucial for removing bitterness and excess moisture. The lasagna can be assembled a day ahead and refrigerated before baking. Freezes well for up to 3 months either before or after baking.