Healthy Zucchini Eggplant Lasagna: A Delightful Vegan Dish
Welcome to my kitchen! As a nutritionist and food blogger, I’m always on the lookout for delicious, healthy recipes that can satisfy any craving. Today, I want to share with you my ultimate comfort food recipe: Gluten Free Vegan Zucchini Eggplant Lasagna.
Now, when you think of lasagna, you might picture a heavy, carb-loaded dish that leaves you feeling sluggish and overfull. But trust me – this version is different. With fresh vegetables like zucchini and eggplant as the stars of the show, this lasagna is light yet filling. Plus, it’s completely gluten-free and dairy-free, so it’s perfect for anyone with dietary restrictions or who just wants to eat clean.
One thing I love about this recipe is how versatile it is. You can switch up the veggies based on what you have on hand or what’s in-season. You can add more spice if you like a kick, or keep it mild if that’s your preference. Ultimately, this recipe can be customized to fit your tastes and needs.
So let’s get cooking! In the next sections, I’ll break down every step of the process for you and share tips for getting the best results. Trust me – once you taste this Gluten Free Vegan Zucchini Eggplant Lasagna, it’ll become a staple in your weekly meal rotation.
Why You’ll Love This Recipe
Are you searching for the ultimate comfort food that’s also low-carb, gluten-free and vegan? Look no further than this delicious Gluten-Free Vegan Zucchini Eggplant Lasagna Recipe.
Picture layer upon layer of perfectly roasted eggplant and zucchini slices, smothered in a rich tomato sauce and vegan cheese, with a sprinkle of fresh basil leaves as a finishing touch. This recipe is not just free from gluten and dairy, but also low carb and grain-free, making it the perfect option for anyone who wants a healthy yet satisfying meal.
But what makes this lasagna ultimate is the 8-ingredient vegan “ricotta” cheese sauce that adds a creamy richness to each bite. Nutritional yeast and garlic enhance the flavor while firm tofu provides the texture. And with olive oil, lemon juice, salt and garlic cloves in just the right proportions, the sauce is absolutely irresistible.
Minimalist Baker’s recipe is easy to follow, with clear directions that make sure your lasagna comes out perfect every time. Plus, this recipe includes both eggplant and zucchini to increase the veggie factor and make it even more nutritious.
So trust me when I say, your taste buds will be singing once you try this Vegan Zucchini Eggplant Lasagna Recipe! It’s the perfect comfort food that’s also healthy for you – what more could you ask for?
Ingredient List
Here are the ingredients you’ll need for this delicious gluten-free vegan zucchini eggplant lasagna recipe:
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8 lasagna noodles (gluten-free)
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1 small eggplant (sliced into thin rounds)
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1 medium-sized zucchini (sliced into thin rounds)
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Marinara Sauce: 1 tablespoon olive oil, 3 garlic cloves (minced), 1 yellow onion (diced), 2 medium carrots (grated), 1 can tomato sauce, fresh basil leaves, salt and pepper to taste.
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Vegan Cheese Sauce: 1 garlic clove (minced), 1 block of firm tofu, nutritional yeast, 2 tablespoons of lemon juice, salt and pepper to taste.
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Layering Ingredients: Zucchini noodles, eggplant slices, vegan cheese sauce, pasta sauce, zucchini slices and eggplant slices.
Note: If you want to make this recipe grain-free and keto-friendly, you can replace the lasagna noodles with sliced zucchini or eggplant.
The Recipe How-To
Before we begin, let’s prepare our veggies.
- Zucchini: I sliced 1 medium-sized zucchini into about 1/4 inch rounds using a sharp knife. Lightly salt the slices to drain excess moisture from them. Then, pat them dry with a paper towel.
- Eggplant: Slice 1 small eggplant into thin round pieces, approximately 1/4 inch thick. Coat both sides with olive oil and sprinkle some salt over them. Roast the pieces at 375°F for about 20 minutes until they become brown in color. Set aside.
Making the Tofu “Cheese”
To make the tofu “cheese,” place 1+1/2 cups of firm tofu into a blender with 2 tablespoons of olive oil, 1 clove of garlic, 1/4 cup of nutritional yeast, and 2 tablespoons of lemon juice.
Blend the ingredients until smooth and creamy. Set it aside.
Preparing the Marinara Sauce
In a saucepan, sauté 1 diced yellow onion and 2 grated carrots with 2 cloves of garlic finely chopped in 2 tablespoons of olive oil. Stir occasionally until the onions become soft and translucent.
Add in 1 jar (25 oz) of tomato sauce or homemade pasta sauce, and then season it with salt. Simmer the sauce for about 10-15 minutes over low heat.
Building The Lasagna Layers
Now let’s assemble our lasagna layers:
- Put one layer of roasted eggplant followed by tomato sauce at the bottom of your casserole dish.
- Add zucchini slices over the eggplant.
- Pour half of the tofu “cheese” mixture onto that layer.
- Add another layer of roasted eggplant followed by tomato sauce.
- Add another layer of zucchini slices and pour the remaining half of the tofu “cheese” mixture.
- Top it off with a final layer of roasted eggplant and tomato sauce.
- Add “vegan cheese” on top of everything if you desire.
Baking Your Lasagna
- Preheat your oven to 375°F
- Cover your casserole dish with a foil and bake it for 20 minutes.
- Remove the foil and bake for another 10 minutes until the lasagna becomes golden brown on top.
Cool, Serve, and Enjoy!
Remove from the oven and let the lasagna cool down for 5 minutes before serving.
You can deliver it fresh from the oven right away or served after it has cooled down for a bit. Enjoy!
Substitutions and Variations
One of the best parts about this gluten-free vegan zucchini eggplant lasagna recipe is how versatile it can be. With a few substitutions and variations, you can create multiple versions of this delicious comfort food. Here are some ideas:
– For a lower carb option, substitute traditional lasagna noodles with either gluten-free or vegetable-based noodles, such as zucchini noodles or eggplant slices.
– To add more protein to your meal, try substituting tofu cheese with ricotta cheese or cottage cheese (if not vegan).
– If you want to add more veggies to your lasagna, consider adding thinly sliced mushrooms or spinach to your layering.
– For a burst of fresh flavor, try using sliced tomatoes instead of marinara sauce in between each layer.
– Want to turn up the heat? Add sliced jalapeños or red pepper flakes on top for an extra kick.
No matter which substitutions or variations you choose, the result will be a delicious and satisfying meal that you can feel good about eating. Mix and match these ideas to make the perfect gluten-free vegan zucchini eggplant lasagna recipe that suits your taste preferences!
Serving and Pairing
Once your zucchini eggplant lasagna is beautifully baked and smells delightful, it’s time to think about serving and pairing.
This gluten-free, vegan dish pairs perfectly with a side salad of mixed greens and fresh vegetables, drizzled with a simple dressing of olive oil and lemon juice. Some crusty garlic bread would also be a great addition to sop up any leftover sauce.
If you prefer something lighter and want to skip the carbs, try serving with roasted veggies like asparagus, Brussels sprouts or broccoli. You can also add some protein by serving it with grilled chicken or salmon fillets if you’re not vegan.
To pair drinks, go for a light-bodied red wine such as pinot noir or Beaujolais. A crisp white wine like Sauvignon Blanc or Pinot Grigio would also complement the flavors of the dish. If you prefer something non-alcoholic, opt for sparkling water or iced tea with a squeeze of lemon.
And lastly, don’t forget about dessert! A light lemon sorbet would be the perfect refreshing finish to this comforting meal. However, if you’re still craving something sweet, try making a fruit salad or some ooey-gooey chocolate brownies made with almond flour instead of wheat flour for a grain-free treat.
Make-Ahead, Storing and Reheating
One of the best things about this Gluten Free Vegan Zucchini Eggplant Lasagna is that it can be made ahead of time, making it perfect for meal prep and busy weeknights. After assembling the lasagna, simply cover it tightly with foil or plastic wrap and refrigerate for up to 2 days before baking.
If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place a slice of lasagna on a microwave-safe plate and microwave for 1-2 minutes until heated through. Alternatively, you can reheat the lasagna in the oven at 350°F for about 10-15 minutes, or until heated through.
In fact, some people even say that this gluten free vegan lasagna tastes better the next day after all the flavors have melded together! So feel free to make a big batch and enjoy leftovers throughout the week.
Quick tip: To prevent the lasagna from becoming too dry when reheating, add a splash of vegetable broth or water before microwaving or baking. And if you’re planning to freeze any leftover slices, make sure to wrap them tightly with foil or plastic wrap before placing them in an airtight container. The frozen lasagna can be reheated by thawing in the refrigerator overnight and then baking at 350°F for about 20-25 minutes or until heated through.
Tips for Perfect Results
As an experienced nutritionist and food blogger, I have cooked my fair share of gluten-free and vegan dishes. I have compiled a list of tips that will help you create the most delectable zucchini eggplant lasagna recipe that is both healthy and flavorful.
1. Roast the Eggplant and Zucchini
To bring out the flavors of the eggplant and zucchini, roast them before layering them in the lasagna. This process removes moisture from the vegetables and concentrates their sweet, earthy flavors. You can achieve this by cutting the vegetables into thin slices, brushing them with olive oil, and roasting them until golden brown.
2. Use High-Quality Ingredients
When preparing any dish, it’s important to use high-quality ingredients to get the best results. In this zucchini eggplant lasagna recipe, using fresh produce such as yellow onions, carrots, fresh basil leaves, garlic cloves, and lemon juice will enhance its flavor profile.
3. Let It Rest Before Serving
If you serve your lasagna straight out of the oven, it may fall apart or be too runny. Allow your lasagna to rest for at least 30 minutes after baking to allow it to set. This way when you cut into it later it will hold together perfectly.
4. Experiment with Different Vegan Cheeses
There are many options when it comes to vegan cheese alternatives that taste great in this recipe. Try nutritional yeast cheese or a store-bought vegan cheese brand that is free of dairy.
5. Add Spinach
Adding spinach is an excellent way to incorporate more nutrients and flavor into your zucchini eggplant lasagna recipe. Simply include cooked spinach in your layers or make a layer just dedicated for spinach.
6. Watch the Salt
When making any recipe it’s important to watch how much salt you use. Since there are already traces of salt in some of the ingredients, like nutritional yeast or pasta sauce, ensure to taste test before adding salt.
7. Make your own Marinara Sauce
Making your homemade marinara sauce gives flexibility in ingredients and overall taste of the dish. A perfect blend would be using tomato sauce, garlic, fresh basil, oregano, and just a dash of sugar for sweetness.
By following these tips, you will achieve perfect results for your gluten-free vegan zucchini eggplant lasagna recipe. The end result will be a delicious and healthy comfort food that everyone in your family can enjoy.
Bottom Line
Now that you have all the information about this delicious and healthy gluten-free vegan zucchini eggplant lasagna recipe, why not give it a try? With simple ingredients and easy-to-follow instructions, this recipe promises to be a sure-fire hit at your next dinner party.
The combination of fresh basil leaves, nutritional yeast, olive oil, and garlic cloves create an irresistible flavor profile. The firm tofu and vegan cheese add a creamy texture to the dish that will leave your taste buds craving more. This lasagna is also low-carb, grain-free, dairy-free, and plant-based making it an excellent choice for anyone looking for a healthier alternative to classic comfort food.
Don’t worry if you’re not a master chef – this recipe is beginner-friendly and can be customized to fit any dietary needs or preferences. So go ahead and experiment with different substitutions and variations to make it your own.
In conclusion, make sure to share this vegan zucchini eggplant lasagna recipe with friends and family. Not only is it delicious but it’s also packed with nutrients from freshly grown organic veggies. Enjoy!
Gluten Free Vegan Zucchini Eggplant Lasagna Recipe
Ingredients
- 3 zucchini, peeled
- 1 small eggplant
- 1 teaspoon olive oil
- 2 carrots, cut into match sticks
- 1 small yellow onion, chopped
- 10 ounces chopped baby bella mushrooms
- 3 cups Baby Spinach
- 2 garlic cloves, minced
- 1 (28 ounce) can trader joe's marinara sauce
- 1/2 cup vegan cheese (I used Daiya cheddar)
Vegan Basil Ricotta
- 1 lb firm tofu (drained and pressed)
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- 1 garlic clove (minced)
- 1/4 teaspoon salt
- 1/4 cup nutritional yeast
- 10 fresh basil leaves (chopped fine)
Instructions
- Prepare Vegan ricotta: In a food processor or industrial blender, combine the cashews, oil, and garlic. Pulse until finely chopped. Add the tofu, and a pinch of salt. Pulse until finely chopped and resembling the texture of ricotta, add soymilk as needed to thin the mixture out. Add the basil and pulse just until chopped into the mixture.
- Set Vegan ricotta and set aside.
- Slice zucchini and eggplant into thin, horizontal planks preferably with a mandolin. Place zucchini in a colander and salt. Allow to sit for 30-60 minutes to extract extra moisture. Drain and pat dry with a towel. Bake or sautée slices for a few minutes on each side to ensure all excess moisture is removed (I cooked slices in a non-stick pan for 2-3 minutes on each side). Put aside.
- Preheat oven to 350 degrees.
- Heat oil in a pan on medium to medium-high heat. Add carrot sticks and cook for 3-4 minutes. Add sliced baby bella mushroom and onion cook for an additional 5 minutes. Add garlic and cook for 2 additional minutes. Add spinach and cook until wilted. Remove from heat.
- Put a thin layer of tomato sauce in the bottom of a large baking dish. Place zucchini planks over sauce to cover the bottom of the dish.
- Add 1/2 the ricotta mixture, spreading it evenly over the zucchini. Then add 1/2 the mushroom mixture, spreading it over the ricotta. Add another thin layer of sauce. Repeat with zucchini, ricotta and mushroom mixture. Add a last layer of zucchini and cover in sauce. If you like, add a layer of vegan cheese .
- Cover the pan with foil and bake for 35 minutes. Remove the foil and cook for an additional 15 minutes. Remove lasagna from the oven and allow to sit for approximately 15 minutes before serving.
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