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Vegan Eggplant Zucchini Lasagna

Gorgeous & bubbly, this vegan eggplant zucchini lasagna a show-stopper for your next party! It may be 100% plant-based, but it's pure comfort food.
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Gorgeous & bubbly, this vegan eggplant zucchini lasagna a show-stopper for your next party! It may be 100% plant-based, but it’s pure comfort food.

Plate with a slice of vegan eggplant zucchini lasagna topped with basil, red dish of lasagna in the background

Vegan Lasagna Gets an Upgrade!

Comfort food – for me – is something saucy, noodley and cheesy. It’s the food equivalent of flannel jammies by a fireplace. Who’s with me!

I’m not really a salad person… sometimes I think I’m the weirdest vegetarian EVER. I could just eat veg junk food all day. But I know my body deserves better fuel.

We all deserve real comfort food, regardless of our “diet”. If you’re tired of bland pasta or boxed mac & cheez, treat yourself to a craveworthy pan of eggplant zucchini lasagna! The noodles are replaced by eggplant and zucchini ribbons, boosting the nutritional value and FLAVOR.

Vegan Eggplant Zucchini Lasagna Time!

  • vegan lasagna ingredients
  • slice with a mandolin
  • quickly roast veggies
  • layer lasagna “noodles”
  • 100% veggies
  • Top with vegan cheeses and basil

Using a mandolin slicer (or vegetable peeler, in a pinch) slice zucchini and eggplant into ribbon-like noodles.

Pro-Tip: Roasting the veg noodles before layering your lasagna will dry out the excess moisture from these two very wet veggies! It prevents you from having a soggy mess of a dish. A quick drizzle or spray of oil will prevent them from sticking the baking sheet.

I am obsessed with Victoria Vegan sauces. They’re in the “natural” section in my pasta sauce aisle. This recipe uses their cashew-based artichoke alfredo sauce. BIG FLAVOR, my friend! If you need creamy cheesy in your life, grab this.

Then start layering: noodles, pasta sauce, noodles, alfredo sauce. Repeat.

Top with a little more alfredo sauce. Crumble vegan “mozz” cheese (I love the Miyokos brand) on top. Dot with fresh basil.

Bake for 20 minutes. The mozz cheese is perfectly soft-crispy-yumminess right out of the oven! The tomato sauce and alfredo sauce are ooey-gooey, cheesy perfection.

Spatula lifting a slice of vegan eggplant zucchini lasagna from a red pan

A sharp knife will cut slices through the eggplant & lasagna noodles. Top with extra basil leaves if you wanna look fancy!

Pro-Tip: This vegan lasagna reheats BEAUTIFULLY. Just pop a slice (or two!) in the microwave for about 2 minutes.

More Crowd-Pleasing Vegan & Vegetarian Party Food

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Vegetarian Grilled Romaine Taco Salad
Slow Cooker Vegan Pozole Rojo
Vegan Pozole Rojo in the Slow Cooker
Vegan Creole Jambalaya
Ultimate Vegan Creole Jambalaya
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Plate with a slice of vegan lasagna topped with basil, red dish of lasagna in the background

Plant-Based Zucchini Eggplant Lasagna

★★★★★

5 from 1 reviews

  • Author: Katie Allen
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 6 slices 1x
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Description

Gorgeous & bubbly, this vegan eggplant zucchini lasagna a show-stopper for your next party! It may be 100% plant-based, but it’s pure comfort food.

Scale

Ingredients

  • 1 eggplant
  • 2 zucchini
  • drizzle olive oil
  • 25oz pasta sauce
  • 2 tsp. Italian seasoning
  • 1 tsp garlic powder
  • 18oz Victoria Vegan Artichoke Alfredo sauce
  • 8oz vegan mozzarella (I like Miyokos “Mozz”)
  • 1/2 cup fresh basil

Instructions

  1. Preheat oven to 450.
  2. Using a mandolin slicer or vegetable peeler, slice eggplant and zucchini into ribbons. Slice the outside of the zucchini, but discard the center core.
  3. Lightly coat the bottom of a baking sheet with olive oil. Arrange eggplant and zucchini “noodles” on the pan. They may overlap, depending on the size of your pan. Optionally, use 2 baking sheets to spread them out.
  4. Roast for 7-10 minutes. This dries out the excess moisture so that your “noodles” aren’t soggy. Check to ensure they don’t completely burn (crispy bits are lovely, however!)
  5. In a bowl, mix pasta sauce, Italian seasoning and garlic powder.
  6. In a casserole dish, layer: eggplant, tomato sauce, zucchini, vegan alfredo sauce. Repeat.
  7. Top the lasagna with a generous amount of alfredo sauce.
  8. Crumble vegan mozz cheese on top, and dot with fresh basil.
  9. Transfer casserole dish to the oven. Bake for 20 minutes. (If desired, broil for 2-3 minutes at the end).
  10. Top with additional fresh basil leaves before serving.

Notes

This recipe is vegan, vegetarian and gluten free.

Store leftovers in an air-tight container for up to 3 days.

  • Category: Pasta
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 slice
  • Calories: 331
  • Sugar: 14.7g
  • Sodium: 716mg
  • Fat: 19.8g
  • Saturated Fat: 9.2g
  • Carbohydrates: 31.3g
  • Fiber: 6.9g
  • Protein: 8.8g
  • Cholesterol: 2mg

Keywords: vegan lasagna