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Vegan Eggplant Lasagna (no noodles!)

3/28/2013

8 Comments

 
Oh man, this recipe is SO GOOD.  I'm telling you, it's so filling yet doesn't have a single noodle in it.  Nope, not here.  This one has eggplant, spinach, tomatoes, garlic, basil and vegan cheese.  And before you panic and leave the site, I promise you that the vegan cheese actually melts.  And bubbles.  Like I said, SO GOOD.
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Yields:  2 large servings

1 medium eggplant
5 oz vegan mozzarella cheese (we used Follow Your Heart brand)
1 cup spinach
3 cloves garlic, chopped
1 can tomato paste
1 tbsp dried basil (or 1/2 cup fresh, chopped)
1 tbsp panko breadcrumbs (optional)
1 tsp olive oil (optional)

  1. Start by making your sauce.  Empty the can of tomato paste into a saucepan, add one can worth of water and stir until mixed completely.  Add in your garlic and basil and let simmer on low for about 10-15 minutes. 
  2. While your sauce is cooking, take your eggplant and cut it into thin strips, from top to bottom.  You can leave the skin on or remove it, whichever you prefer. 
  3. In a skillet on medium, heat each piece of eggplant, on both sides.  You only need about a minute on each side and you don't need to use oil here.  The goal is just to remove some of the moisture so that it doesn't cause the lasagna to be watery.
  4. When your sauce is done and your eggplant is ready, you can take your pan and start layering ingredients.  I first used a tiny bit of coconut oil to grease the pan (~1/4 teaspoon) then laid eggplant, sauce, spinach, vegan cheese & sauce - in that order.  I repeated that layering two more times and it all fit in a 9x13 casserole dish. 
  5. Cover with tinfoil and bake for 20 minutes at 375 degrees Fahrenheit.  (If you're not ready to cook this yet, you can stick it in the fridge for later.  I made this on my lunch break and it was nice to just relax after work and not prep dinner.)
  6. Optional: Remove the tinfoil and sprinkle a mixture of panko breadcrumbs and seasoning (we did basil and garlic salt) on top of the lasagna.  Drizzle the olive oil on top of the breadcrumb mixture and return to the oven on broil for about 5 minutes, or until it gets brown and bubbly.  It's vegan cheese, but broil makes it behave just like regular cheese.  It's amazing and delicious.  Watch it closely though - broil can make things happen quickly and every oven is different.  
  7. Let cool for 5-10 minutes then dig in.  Enjoy!
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If you like what you read, we would love to hear from you in the comments section!  It's fun to get feedback and it helps us create future posts.  And be sure to stay in touch on Facebook, Instagram, Twitter, Pinterest or RSS! 
8 Comments
Kitty
4/28/2013 05:56:43 pm

Thanks for tonight's dinner! Cooking it right now! Yum!!
Love, a very happy little vegan xx

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Jill link
4/29/2013 12:40:21 am

Awesome!! Hope it was delicious!

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Anne link
5/20/2013 04:52:14 am

What size can of tomato sauce?

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Jill link
5/20/2013 12:19:52 pm

I used a 6 oz can from Trader Joe's

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Jill link
5/20/2013 12:21:06 pm

I should note though, the 6oz can was tomato paste, not sauce. I made my own sauce and probably had about 15-16 oz total.

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Whirled Peaso
5/30/2013 10:37:56 am

I have made this twice now. I am feeding a family of four so double up everything. I also saute whatever veggies I have to add to the sauce...carrots, crimini mushrooms, onion, garlic and I crumble tofu into the sauted veggies, then mix the sauce in. The tofu looks like ricotta and adds a little umph tp the dish. I also ad some leaves of fresh basil to the spinach layer and DEF do the topping. We have one vegan teen in the family but the whole family loves this lasagna! Thanks!

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Jill link
5/31/2013 12:19:07 am

Oh that's so great!! I love that your whole family loves it. I grew up as a vegetarian in a meat-eating household and my mom was really great about making food that worked for me, but was enjoyed by everyone so I loved reading this comment. Brought back great memories.

I really like the variations that you do too - I'll have to try the crumbled tofu - great idea!

Thanks for reading and for commenting :-)

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Codi
9/1/2013 03:19:50 am

Is there an alternative to the "cheese" top? I'm a virgin vegan who is going to attempt this recipe tonight. I'm not a fan of the vegan cheese so I was hoping maybe you could offer an alternative...?

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    I'm a Chicago girl who loves the outdoors and everything DIY.  He's an Appalachian Trail thru-hiker and addicted to nature.  Follow us as we share our experiences with home projects, recipes and hiking with our energetic Weimaraner, Rooney.

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