Plant Based Eggplant Lasagna

Plant Based Eggplant Lasagna

Serves 4


• 2 Large eggplants, cut into 1/4 inch slices (lengthwise) we used a mandolin, which is a kitchen game-changer when prepping this meal.

Cashew Ricotta:

  • 2 cups soaked raw cashews (can soak in hot water for 5-10 minutes to soften)

  • 1 yellow onion, roughly chopped

  • 4 garlic cloves, minced

  • 1/3 cup nutritional yeast (optional)

  • Juice of 1 lemon

  • 1 tablespoon extra virgin olive oil

  • 6 - 8 large basil leaves

  • 1 tablespoon dried oregano

  • Salt and Pepper to taste

• 1 large jar of homemade or store bought organic marinara or your favorite pasta sauce.


• Vegan Mozzarella from Miyoko’s or Buffalo Milk Mozzarella

• Fresh basil to top


1. Preheat oven to 425 F
2. Lightly Salt your eggplant slices and place into a colander to remove excess water and bitterness for 15 minutes.
3. Dry your eggplant between two clean linen towels or bleach free paper towels. I used my cookie sheets and pressed down firmly.
4. Arrange slices on a baking sheet (I needed two), and par-bake for 15 minutes. Set aside, and lower your oven to 375F.
5. While the eggplant is baking, sauté your onion and garlic with one tablespoon of ghee in a small sauce pan. Cook down until fragrant and the onions are translucent.
6. Place all of your cashew ricotta ingredients into a food processor (or blender) and blend until combined, you may need to scrape down the sides in the process. Process until desired consistency, smooth but still some texture and you can see the bits of basil. Taste for the following; salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness. Set aside.

7. Pour about 1 cup marinara sauce into an 9x13 baking dish (or similar sized dish) and reserve rest of sauce for topping.

8. Scoop generous amounts (about 2-3 Tbsp) of ricotta filling onto each eggplant slice or lasagna noodle and roll up. Place seam side down in the sauce-lined baking dish. Continue until all filling and noodles or eggplant strips are used up. Pour more sauce down the center of the rolls for extra flavor and top with vegan or buffalo mozzarella.

9. Bake for 20 minutes with foil on top, remove foil and bake for an additional 5-10 minutes until cheese is melted on top or until sauce is bubbly and warm and the top of the rolls are very slightly browned.

Serve immediately with fresh basil. Leftovers keep for a couple of days in the refrigerator.