When I was on my weight loss journey a few years ago, I was looking for ways to enjoy delicious foods, but maybe cut back on the carbohydrates a little bit (mostly in the pasta and bread-y forms). That was when I found a recipe for eggplant and zucchini lasagna, using those two plants instead of noodles. Now, back then, I wasn’t vegan, so the original recipe was full of cheese and egg and the like. I have since learned how to adapt it to make a simple, healthy, and delicious vegan recipe.
One thing that I should let you know is that this is a recipe that pretty much requires a special kitchen tool – a mandoline slicer. The ability to make slices all the same thickness is pretty important to the success of this recipe.
Most of the time, I make it very, very simple, but under the ingredients list, I’ve added a few possible (and delicious) add ins!
- Approximately 1/2 of a small eggplant, sliced thinly length wise (use the thin blade on a mandoline)
- 1 medium/large zucchini (you may not use all of it), sliced thinly length wise
- 1 package of firm or extra firm tofu, drained and pressed
- 2-3 tablespoons nutritional yeast
- 1 cup dairy free cheese alternative (this time, I used Daiya, but I usually use the Follow Your Heart shreds)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried basil
- 1/2 teaspoon granulated garlic
- 1 can unsalted tomato sauce
- 1 can tomato paste
- 1 teaspoon fresh, chopped parsley
- 1 teaspoon fresh, chopped basil
- 2 diced up cloves of garlic
- Options (including, but not limited to):
- add crushed red pepper to the sauce to make it spicy!
- ground meat substitute! (Beyond Meat’s Beefy grounds would be my recommendation!)
- you could also sub the tomato sauce with my vegan alfredo sauce, if you’re into that kind of thing!
Directions (this is a recipe big enough to share! It’s technically 4 servings, but you or a guest may end up eating half of it, it’s so good!):
- Preheat your oven to 375 degrees, and spritz a little oil on the base of a 9×9 glass baking dish.
- In a bowl, combine the tomato products, fresh herbs, and chopped garlic. Place a small amount on the bottom of the dish, just enough to give a little coating.
- In another bowl, combine the pressed tofu, nooch, salt, pepper, dried basil, granulated garlic, and 1/4 a cup of the cheese alternative. This should look and taste kind of similar to ricotta cheese. The addition of the cheese alternative is to help it be a little sticky, so the lasagna holds more shape.
- Place a layer of zucchini/eggplant on top of the bottom layer of sauce. You can do this several ways – you can alternate layers of zucchini and eggplant, or you can mix them. Although the image I have included shows the eggplant cut into rounds, I recommend lengthwise for either application (I was just using left over eggplant from the other day – you can also use all zucchini or all eggplant, if you’d like!)
- Layer the tofu ricotta mixture, followed by about another 1/4 cup of cheese, and top with sauce.
- Repeat this process until you run out of tofu mixture and sauce. Then, top with one more layer of zucchini/eggplant, and the remaining cheese.
- Bake at 375 for 45 minutes, until the sauce is bubbling and the cheese has melted. Let sit for 15 minutes, and enjoy!