Dive into the world of comforting flavors with this Keto Vegan Eggplant Lasagna! A delicious twist on the classic dish, it swaps traditional pasta for tender roasted eggplant layers, creating a hearty, low-carb meal that’s both vegan and keto-friendly. Packed with rich tomato sauce, savory herbs, and a creamy cashew filling, this lasagna is sure to impress family and friends alike.
Ingredients:
- 2 large eggplants (sliced into 1/4-inch thick rounds)
- 2 tablespoons olive oil (for roasting)
- Salt and pepper to taste
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion, diced (for sweetness)
- 3 cloves garlic, minced (for aromatic depth)
- 1 can (28 oz) crushed tomatoes (for a rich base)
- 1 teaspoon dried oregano (for a classic flavor)
- 1 teaspoon dried basil (for a fragrant touch)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
For the Cashew Cream:
- 1 cup raw cashews (soaked in water for at least 2 hours)
- 1/4 cup nutritional yeast (for a cheesy flavor)
- 1 tablespoon lemon juice (for brightness)
- 1/2 teaspoon garlic powder (for depth)
- Salt to taste
Instructions:
- Prepare the eggplant.
Preheat your oven to 400°F (200°C). Slice the eggplants into 1/4-inch thick rounds and place them on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for about 20-25 minutes until golden and tender, flipping halfway through. - Make the tomato sauce.
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute. Add the crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld. - Prepare the cashew cream.
Drain and rinse the soaked cashews, then place them in a blender or food processor. Add nutritional yeast, lemon juice, garlic powder, and a pinch of salt. Blend until smooth and creamy, adding a little water if necessary to achieve a spreadable consistency. - Assemble the lasagna.
In a 9×13-inch baking dish, spread a thin layer of tomato sauce on the bottom. Layer half of the roasted eggplant rounds over the sauce, followed by half of the cashew cream. Spoon some tomato sauce on top, then repeat the layers: eggplant, cashew cream, and finish with the remaining tomato sauce. - Bake the lasagna.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and slightly golden on top. - Let it rest and serve.
Once baked, remove from the oven and let the lasagna rest for about 10 minutes before slicing. This will help the layers set and make it easier to serve.
Why This Eggplant Lasagna Recipe is a Must-Try:
- Flavorful and hearty. The combination of roasted eggplant, savory tomato sauce, and creamy cashew filling creates a dish that’s both satisfying and delicious.
- Nutrient-packed. This lasagna is rich in vitamins and minerals, offering a healthy alternative to traditional pasta dishes.
- Versatile and customizable. Feel free to add other vegetables like zucchini, spinach, or mushrooms to enhance the flavor and nutrition.
Tips for Success:
- Salt the eggplant. If you want to reduce bitterness and excess moisture, sprinkle salt on the eggplant slices and let them sit for 20 minutes before rinsing and roasting.
- Blend the cashew cream thoroughly. For the best texture, ensure the cashew cream is completely smooth and creamy.
- Storage. This lasagna keeps well in the fridge for up to 5 days and can be frozen for longer storage. Just reheat before serving.
This Keto Vegan Eggplant Lasagna is a delicious and wholesome option, offering a fresh twist on a beloved classic. Perfect for meal prep or a comforting family dinner, this keto vegan recipe is sure to become a new favorite in your home!