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Vegan Eggplant Lasagna: A Hearty, Plant-Based Delight

My grandmother, bless her heart, made the best lasagna. I remember the aroma of simmering tomatoes and garlic that would fill her tiny kitchen, a scent that promised comfort and love in every bite. Buttery layers of pasta, rich ricotta, and bubbling mozzarella were the hallmarks of her masterpiece. After turning vegan, I longed for that familiar taste, that feeling of home. This recipe, a vegan eggplant lasagna, is my attempt to capture that cherished memory while honoring my plant-based lifestyle. It’s a lasagna that bursts with flavor and doesn’t compromise on heartiness – the oven-roasted eggplant replacing pasta and creamy cashew ‘cheese’ standing in for dairy.

Recipe Overview

Prep Time: 26 hours 30 minutes (includes cashew soaking and eggplant salting time)
Cook Time: 1 hour 20 minutes (includes eggplant baking and lasagna baking)
Total Time: 27 hours 50 minutes
Servings: 8
Yield: 1 lasagna
Dietary Type: Vegan

Ingredients

2 eggplants
2 tablespoons liquid coconut oil
2 cups raw cashews
7 cups water (6 cups for soaking, 1 cup for blending)
2 tablespoons vinegar
½ teaspoon salt
½ teaspoon pepper
1 tablespoon Italian seasoning
3 bunches kale
23 ounces pasta sauce
2 tablespoons salt (for eggplant)

Equipment Needed

Large Stockpot
Food Processor or Blender
Baking Sheets
8×10 inch Baking Pan

Instructions

Cashew “Cheese” Filling: Begin by soaking 2 cups of raw cashews in 6 cups of water for at least 24 hours. This soaking process is crucial for achieving a creamy texture. The longer the cashews soak, the smoother the final “cheese” will be.
After soaking, thoroughly rinse and drain the cashews.
In a food processor or blender, combine the rinsed and drained cashews with the remaining 1 cup of water. Blend until the mixture reaches a consistency similar to ricotta cheese. If needed, add more water, a tablespoon at a time, to achieve the desired texture.
Add 2 tablespoons of vinegar, ½ teaspoon of black pepper, ½ teaspoon of salt, and 1 tablespoon of Italian seasoning to the cashew mixture. Blend again until well combined. Taste and adjust seasonings as desired, adding more salt, pepper, or Italian seasoning to your preference.
Bring a very large stockpot filled with water to a boil.
While waiting for the water to boil, rinse 3 bunches of kale greens. Ensure you remove any twist ties or bands securing the bunches.
Once the water is boiling, completely submerge the kale greens in the water.
Blanch the kale greens for 5 minutes, or until they turn a vibrant green and become slightly softened. Keep a close eye on them as overcooking will make them mushy.
Carefully drain the kale greens.
Allow the kale to cool slightly, then chop it into small pieces. Remember to cut the greens off the tough stems before chopping.
Squeeze out any excess water from the chopped kale with your hands. There will be a surprising amount of water, so squeeze firmly. Discard the excess water.
Add the squeezed and chopped kale greens to the cashew mixture. Stir until thoroughly combined.
Eggplant “Noodles”: Cut the ends off of 2 large eggplants.
Slice the eggplants lengthwise into slices that are approximately ¼ inch thick. Aim for at least 10 slices total, but more is perfectly fine.
Generously rub 2 tablespoons of salt onto both sides of the eggplant slices.
Arrange the salted eggplant slices on a plate or in a container and let them sit in the refrigerator for at least 5 hours. This process draws out excess moisture from the eggplant, preventing the lasagna from becoming watery.
After the eggplant slices have rested for at least 5 hours, rinse off the salt thoroughly under cold water.
Pat the eggplant slices dry with paper towels.
Coat the eggplant slices with 2 tablespoons of melted coconut oil. Ensure each slice is evenly coated. Alternatively, you can use olive oil.
Arrange the coated eggplant slices on one or two baking sheets, ensuring they are not overcrowded.
Bake in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 35-45 minutes, or until the eggplant is fork-tender and slightly browned.
Assembling the Lasagna: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
In an 8 x 10-inch baking pan, spoon a thin layer of pasta sauce to cover the bottom of the pan. This prevents the lasagna from sticking.
Arrange 5 eggplant slices over the pasta sauce layer. You may need to cut the eggplant slices to fit the pan.
Spread half of the cashew/kale mixture evenly over the eggplant slices.
Spoon half of the remaining pasta sauce over the cashew/kale mixture.
Layer the remaining eggplant slices over the pasta sauce.
Spread the remaining cashew/kale mixture evenly over the eggplant slices.
Spoon the remaining pasta sauce on top, ensuring it covers the entire surface.
Cover the baking pan with foil or a silicone cover.
Bake in the preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 35-45 minutes, or until the lasagna is bubbly and heated through.
Remove the lasagna from the oven and let it rest for 10-15 minutes before serving. This allows the lasagna to set and makes it easier to cut.

Expert Tips & Tricks

For an even richer flavor, consider adding a layer of sauteed mushrooms or spinach to the lasagna.
If you prefer a smoother cashew “cheese,” you can blend the cashews with a high-speed blender like a Vitamix.
To prevent the eggplant from sticking to the baking sheet, line it with parchment paper.
If you are short on time, you can purchase pre-made pasta sauce. However, making your own sauce from scratch will elevate the flavor of the lasagna.
If you like a slightly browned top, remove the foil during the last 10 minutes of baking.

Serving & Storage Suggestions

Serve the Vegan Eggplant Lasagna warm, perhaps with a side salad and some crusty bread for soaking up the delicious sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, or microwave in individual portions. For longer storage, the lasagna can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	372.4 kcal	N/A
Calories from Fat	202 g	54%
Total Fat	22.5 g	34%
Saturated Fat	6.8 g	34%
Cholesterol	1.9 mg	0%
Sodium	2314.6 mg	96%
Total Carbohydrate	38.1 g	12%
Dietary Fiber	8.9 g	35%
Sugars	12.6 g	50%
Protein	10.6 g	21%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a gluten-free version, ensure your pasta sauce is gluten-free.
If you don’t have kale on hand, spinach or Swiss chard can be substituted.
Add red pepper flakes to the pasta sauce for a spicy kick.
Experiment with different herbs and spices in the cashew “cheese” to customize the flavor. Nutritional yeast can also be added to the cashew cheese for a more cheesy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of nut instead of cashews for the “cheese”?

A: While cashews provide the best creamy texture, you could try using blanched almonds or macadamia nuts, though the flavor will be slightly different.

Q: Why is it important to salt the eggplant?

A: Salting the eggplant draws out excess moisture, which prevents the lasagna from becoming watery and improves the eggplant’s texture.

Q: Can I assemble the lasagna ahead of time?

A: Yes, you can assemble the lasagna a day in advance and store it in the refrigerator, covered, until ready to bake.

Q: How do I know when the lasagna is done?

A: The lasagna is done when it is heated through, bubbly around the edges, and the top is lightly browned.

Q: Can I add other vegetables to this lasagna?

A: Absolutely! Feel free to add your favorite vegetables, such as mushrooms, zucchini, or bell peppers. Just be sure to saute them before adding them to the lasagna.

Final Thoughts

This Vegan Eggplant Lasagna is more than just a recipe; it’s an invitation to rediscover the joy of comfort food in a plant-based way. It embodies the spirit of innovation in the kitchen, transforming simple ingredients into something truly special. I encourage you to try this recipe and make it your own – experiment with different flavors, add your favorite vegetables, and share it with the people you love. I hope this lasagna brings you as much joy and satisfaction as it brings me, every single time. Buon appetito!

Vegan Eggplant Lasagna Recipe