Vegan Eggplant Sweet Potato & Zucchini Lasagna



Vegan Eggplant Sweet Potato & Zucchini Lasagna

Eat Heal Glow


For the Layers:

1 package no cook lasagna noodles or 1 sweet potato sliced thinly with a mandolin

2 eggplants

1 zucchini

1 sweet potato or 1 box ready to bake lasagna noodles

4-6 cups homemade or jarred marinara sauce

1 box frozen or 1 package fresh baby spinach

1 package vegan mozzarella cheese (I like Teeze or Daiya)

1-2 cups sliced mushrooms

1 small onion chopped

Vegan parmesan or cashew cheese

Fresh basil

1 quart homemade or jarred tomato basil pasta sauce

For the Vegan Ricotta:

1 block of extra firm tofu drained

1 block of soft tofu

juice of ½ lemon

Fresh basil and parsley to taste

1 teaspoon Italian seasoning

3-4 tablespoons olive oil

1/2 cup nutritional yeast

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon umeboshi vinegar

1 teaspoon miso *optional

salt and pepper to taste

Mix well in a food processor until ricotta like consistency. Adding a little more oil if necessary.


Preheat oven to 350F

Slice the eggplant and zucchini into thin horizontal planks with a mandolin. Let the veggies sit in a colander for 20-30 minutes and pat dry. Pan-fry the eggplant and zucchini in a frying pan with a small amount of olive oil for 2-3 minutes per side. Optional method would be to spray with olive oil and bake in a 400 oven for 10 minutes.

To Assemble:

Put a thin layer of sauce on the bottom of a large baking dish. Cover with a layer of noodles. Follow with vegan ricotta, spinach mixture, more sauce and a layer of eggplant Continue layering in the same fashion until all or your noodles and veggies are used up. Top with the remaining sauce and some vegan mozzarella and nutty parmesan cheese. Garnish with fresh basil. Cover with foil and bake for 20 minutes. Remove foil and bake for another 20 minutes until lightly browned. Enjoy!!! XO