Vegan Zucchini and Eggplant Lasagna With Home Made Vegan Ricotta

Feb 13, 2019 4:00 PM

One of my favorite family dinners to make is lasagna, although it can be a bit messy to make, I feel that it’s worth it. Everyone in my family loves this vegan zucchini and eggplant lasagna. I probably make it at least once a month. It’s great for a weeknight dinner or even a fancy Sunday family meal.

Salt Lake City, UT — By images.etc/shutterstock

Vegan Zucchini and Eggplant Lasagna

INGREDIENTS

One medium eggplant, sliced lengthwise into 1/4″ strips
One medium zucchini, thinly sliced into strips lengthwise
1/4 cup olive oil
Four cloves garlic, divided
vegan ricotta (recipe here)
1/4 cup fresh Italian parsley, plus more for garnish
One 24 oz. jar of marinara sauce
One medium zucchini, thinly sliced into strips lengthwise
One 12 oz. jar fire roasted red peppers, drained and patted dry
One 9-oz box no-boil lasagna noodles
Salt and pepper for seasoning
Vegan shredded mozzarella

INSTRUCTIONS

Preheat the oven to 400 degrees F.

Pre-cook the eggplant, mince two garlic cloves and stir into the olive oil. Slather both sides of eggplant slices with the garlic oil and season with salt and pepper. Heat a pan to medium-high. Cook, turning over halfway until just tender. Remove from heat.

To assemble the vegan zucchini and eggplant lasagna, spread a thin layer of the marinara sauce on the bottom of a 9×13-inch baking dish. Top with a layer of the pre-cooked eggplant, raw zucchini, and red peppers lay one layer of lasagna noodles over the vegetables. Spread half of the ricotta on top of the noodles. Then repeat the layers, ending with noodles, topped with marinara. Sprinkle with vegan mozzarella and cover the dish with foil and bake for 60 minutes.

Let stand for 10-15 minutes before slicing.

Did you like this Vegan Zucchini and Eggplant Lasagna recipe? Let me know in the comments below.