Gluten Free Eggplant Lasagna

a vegan, gluten free take on lasagna
Gluten Free Eggplant Lasagna
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Ingredients

Adjust Servings:
2 Eggplants large, cut into ¼-inch-thick slices
2 tbsp Olive oil extra-virgin, divided
1 cup Onion chopped
2 cloves Garlic minced
1 (28 ounce) Can crushed tomatoes no-salt-added
¼ cup Red wine dry
1 tsp Dried basil
1 tsp Dried oregano
¾ tsp Salt
¼ tsp Ground pepper
1 (16 ounce) package Firm Tofu crumbled and patted dry
2 tsp Nutritional yeast
1 cup dairy-free Mozzarella-style cheese shredded
Basil fresh, chopped, to garnish

Nutritional information

321
calories
16g
fat
31g
carbohydrates
11g
protein
0mg
cholesterol
626mg
sodium
Features:
  • Gluten Free Recipes
  • Vegan Recipes
Ingredients

Directions

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This Gluten-Free Eggplant Lasagna is not only free from gluten, it’s also vegan since it uses a dairy-free mozzarella-style cheese. Dairy-free, gluten-free, egg-free? Tell me more! This “lasagna” substitutes pasta sheets for eggplant slices making it a healthy and wholesome lasagna alternative.

To make this, start by roasting the eggplant. While the eggplant is cooking, make a tomato sauce and a tofu substitute for the traditional ricotta cheese. When it comes to assembling the lasagna, layer up the eggplant, tomato, tofu and dairy-free mozzarella. Alternate the eggplant layers so that the middle layer of eggplant slices are crosswise to the top and bottom layer. This will help keep the layers together when you cut into it.

To make my Gluten-Free Eggplant Lasagna, you will need the following ingredients:

Gluten-Free Eggplant Lasagna Recipe-Vegan Eggplant Lasagna-Gluten-Free & Vegan Eggplant Lasagna

So, how do you make Gluten-Free Eggplant Lasagna?

Steps

1
Done
5

Heat the oven and prepare 2 baking sheets

Preheat the oven to 400 °F and lightly coat 2 baking sheets with cooking spray.

2
Done
20

Roast the eggplant

Place the eggplant slices on the baking sheets and roast in the oven for 15-20 minutes until just tender. Turn once halfway through cooking.

3
Done
4

Fry the onion

While the eggplant is cooking, heat 1 tablespoon oil in a large pan or skillet over medium heat. Cook the onion, while stirring for about 4 minutes.

4
Done
1

Add garlic, tomatoes, wine, basil, oregano, salt and pepper

Add the garlic and cook for 1 more minute before stirring in the tomatoes, wine, basil, oregano, salt and pepper.

5
Done
10

Simmer and cook

When the sauce begins to simmer, reduce the heat to medium-low. Cook, stirring occasionally for about 10 minutes until the sauce thickens.

6
Done
1

Make ricotta substitute

In a small bowl, mix the tofu, nutritional yeast and remaining tablespoon of oil together.

7
Done
4

Assemble the lasagna

At the bottom of a 9x13 inch baking dish, spread out about a cup of the tomato sauce. Place ⅓ of the eggplant slices on the sauce. Spoon ⅓ of the tofu mix on top of the eggplant and sprinkle over ⅓ cup of mozzarella. Repeat twice more and top with the remaining cheese.

8
Done
40

Cook the lasagna

Cook the lasagna in the oven until it begins to bubble around the edges (30 to 40 minutes).

9
Done
10

Serve

Allow the lasagna to stand for a minimum 10 minutes before serving. Sprinkle with freshly chopped basil.

This Gluten-Free Eggplant Lasagna is a healthy and wholesome vegan, gluten-free alternative to traditional lasagna. Come back and leave a review if you decide to make this one!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Athina

Healthy and delicious!

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