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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


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

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

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