This Eggplant and Spinach Lasagna recipe is a sample taken from the cookbook “Vegan Planet: 400 Irresistible Recipes with Fantastic Flavors from Home and Around the World” by Robin Robertson
Note: The vegan mozzarella is optional, feel free to use your favorite dairy-free cheese or omit completely. Other topping ideas include vegan Parmesan cheese, nutritional yeast, or a sprinkling of Gomasio.
Special Diet Notes: Eggplant and Spinach Lasagna
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.
- 12 ounces lasagna noodles
- 2 tablespoons olive oil
- 1 medium-size eggplant, peeled and chopped
- 3 cups tomato sauce, homemade or store-bought
- Two sixteen-ounce packages firm tofu, drained and crumbled
- One 10-ounce package frozen chopped spinach, cooked according to package directions and well drained
- Salt and freshly ground black pepper
- ½ cup shredded vegan mozzarella cheese (optional)
- Preheat the oven to 350 degrees F. Cook the lasagna noodles in a large pot of salted boiling water, stirring occasionally, until al dente, about 10 minutes. Drain the noodles and spread out on a work surface to keep them from sticking together.
- Heat the olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, until tender, about 10 minutes. Stir in the tomato sauce and set aside.
- In a large bowl, combine the tofu and the spinach, blending well. Season with salt and pepper to taste. Set aside.
- Spread a thin layer of the sauce over the bottom of a 9 x 13-inch baking dish. Add a layer of noodles and top with half of the tofu mixture, spreading it out evenly. Top with another layer of noodles, a layer of sauce, and the remaining tofu mixture. Finish with a layer of noodles and the remaining sauce.
- Bake for 30 minutes. Remove from the oven and sprinkle with the vegan cheese, if using. Continue to bake until hot and bubbly, about 15 minutes more. Let rest for 10 to 15 minutes before serving.