Get the BEST Vegan Lasagna of Your Life Right Now.

tofu

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

Silken tofu maintains creaminess while reducing calories.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed can add a nutty flavor and is often more affordable.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular lasagna noodles

Whole wheat noodles offer more fiber without a significant price increase.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Slice 2 large Globe eggplants into about half-inch thick slices.

Salt the eggplant slices and let them sweat for about 15 minutes, then pat them dry.

Prepare the Italian sausage layer by finely dicing onion, carrot, and garlic.

In a food processor, combine vegan Italian sausage, garlic, and chopped walnuts; pulse until mixed.

Sauté the sausage mixture in a pan until flavors meld together.

Prepare tempura batter using a premix and cold water.

Prepare a panko mixture with breadcrumbs, Italian seasoning, and salt in a shallow tray.

Dip the eggplant slices in the tempura batter, then coat with the panko mixture.

Place the breaded eggplant in a single layer on two sheet pans, spray with cooking spray, and bake at 450°F for about 35 minutes until golden brown.

Make the ricotta mixture by combining vegan ricotta, fresh parsley, Just Egg, salt, and pepper in a bowl.

Prepare the creamy cheesy bamel by melting vegan butter in a pan, adding flour, and whisking until combined.

Slowly add oat milk or soy milk to the flour mixture, whisking over low heat until it bubbles.

Stir in vegan mozzarella cheese and whisk until creamy.

Assemble the lasagna in a 12x9 casserole dish, starting with a layer of store-bought red sauce.

Add half-cooked lasagna pasta, dollops of the ricotta mixture, and a sprinkle of the Italian sausage mixture.

Layer the baked eggplant on top, followed by more red sauce and the creamy bamel.

Finish with a layer of bamel and a sprinkle of fresh grated vegan parmesan cheese.

Bake the assembled lasagna at 375°F, then increase to 450°F for the last few minutes until golden brown.

Let the lasagna sit for a bit before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens