Healthy Comfort Food: My Eggplant Lasagna Recipe

Eggplant Lasagna

One of my favourite things to do is experiment with food. There are so many ways to transform a recipe with only a few tweaks and changes. I’ve been doing this for years, but it’s become even more of an occurrence since I cut out dairy and gluten. I wanted to continue to eat the foods I love, minus the ingredients that didn’t agree with me.

Lasagna and eggplant Parmesan have always been two of my favourite foods, but with new dietary restrictions came the inevitable moment when I realized that the cheese in both of these dishes was no longer my friend. That’s when I combined the two concepts into what I call eggplant lasagna. To be clear, I know I didn’t invent this concept, but this is my version of this creation. I like to load mine up with sautéed veggies to get an extra kick of nutrients, and I even get creative to the point where I’ll toss olives or capers in with the sauce.

This recipe is my basic go-to, but you can get creative with it! There are so many fun ways to make this recipe your own.

Ingredients

  • 1 large eggplant
  • 1 jar of your favourite marinara sauce
  • 2 cups of chopped spinach
  • 1 container of white mushrooms, sliced
  • ½ cup shredded vegan cheese (I use Nafsika’s garden mozzarella shreds) or regular mozzarella
  • ½ tsp. garlic powder
  • 1-2 tsp. olive oil
  • Salt & pepper to taste
  • Optional – 1/8 tsp. chili flakes

Recipe

  1. Preheat your oven to 400 degrees F
  2. Line a baking sheet with parchment paper and set aside.
  3. Cut off the stem end of your eggplant and then slice the eggplant lengthwise so that the pieces resemble lasagna noodles. Each piece should be about 1/8 – ¼ inch thick.
  4. Place the eggplant in a single layer on the baking sheet.
  5. Brush each piece of eggplant with olive oil, then season with salt, pepper and garlic powder.
  6. Flip each piece of eggplant and repeat the oil and seasoning process.
  7. Bake the eggplant for 20 minutes, flipping the pieces at the halfway mark.
  8. While your eggplant is cooking, heat ½ tsp. of olive oil in a medium frying pan.
  9. Add your sliced mushrooms to the pan and sauté for 4-5 minutes.
  10. Add in the chopped spinach, season the vegetables with salt, pepper, garlic and the chili flakes, cover and cook for 3-4 minutes.
  11. Using a 9 by 9-inch baking dish, or a loaf pan, begin to layer your lasagna.
  12. Start by covering the bottom of the pan with a generous amount of sauce. Add a layer of spinach and mushrooms, then the eggplant. Repeat the layers until all of the ingredients are used. Your top layer of eggplant should be covered in a thin layer of sauce.
  13. Top the final layer with shredded mozzarella or dairy-free mozzarella shreds.
  14. Bake in the over for 30-35 minutes until your sauce is bubbly and the cheese is melted.
  15. Serve and enjoy!

You can pair the dish with a small side salad, some gluten free pasta or a nice glass of wine to round out the meal, or, enjoy it completely on it’s own.

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