Low-Fat Vegan Eggplant Lasagna Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Slice the eggplant into thin rounds and sprinkle with salt. Let sit for 10 minutes to remove excess moisture.
• STEP 3.In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
• STEP 4.Add the sliced eggplant to the skillet and cook until softened, about 5 minutes per side.
• STEP 5.In a separate bowl, combine tofu, spinach, nutritional yeast, Italian seasoning, salt, and pepper.
• STEP 6.Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer the cooked eggplant slices on top.
• STEP 7.Spread a layer of the tofu-spinach mixture over the eggplant slices. Repeat the layers until all ingredients are used.
• STEP 8.Top the lasagna with a final layer of marinara sauce and sprinkle with dairy-free cheese alternative.
• STEP 9.Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese alternative is melted and bubbly.
• STEP 10.Let the lasagna cool for a few minutes before serving. Garnish with fresh basil, if desired.
• STEP 11.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Choose firm and shiny eggplants for the best results.
• If you prefer a more traditional lasagna flavor, you can add some vegan meat substitute to the tofu-spinach mixture.
• Feel free to customize the seasonings to your taste. You can add dried herbs like oregano or basil for extra flavor.
• For a gluten-free version, make sure to use gluten-free marinara sauce and check the labels of the dairy-free cheese alternative.

Storage and Serving

• Serve the low-fat vegan eggplant lasagna hot, garnished with fresh basil leaves.
• Pair it with a side salad or steamed vegetables for a complete meal.
• Leftovers can be reheated in the oven or microwave. Add a splash of water or marinara sauce to prevent drying out.
• This lasagna also freezes well. Divide it into individual portions and store in freezer-safe containers for up to 3 months.