Lasagna has always been a staple “treat” in the Lau household. We had a signature “veggie” lasagna that was layered with lasagna sheets, roasted eggplant, zucchini and mushrooms, cheese and marinara sauce. It was phenomenal. I remember looking forward to those nights when we had family gatherings or guests over. Although lasagna can sometimes be a little “heavy” for my chinese family (and especially my grandpa), our family found a way around it and adapted it to our taste e.g. not putting as much butter or cheese. A thin layer of shredded Mozzarella and parmesan were always our top choices.
Now that I have been gluten-free and now vegan (for the past month), traditional lasagna is definitely out of the question. It’s difficult to replicate what I used to love without spending a ton of money buying vegan cheese and gluten free lasagna sheets. So we came up with a much lighter version, made from Whole Foods. Not only is it much healthier, but it tastes just as indulgent. Not to mention its also low carb and oil free.
Exchanging eggplant for lasagna sheets seems rather strange but it really works. The eggplant gets really soft, and is the perfect agent to absorb all the tasty flavors around it. Just like onions or red bell peppers or mushrooms eggplant will take on all the flavors. It is a great way to get some eggplant into your diet.
We are also using our very own tofu ricotta recipe in this. I love love this ricotta cheese substitute – a recipe we discovered about 4 years ago. My cheese-obsessed sister also loves this take on ricotta and I mean why not add some extra vegan protein into your meal all in one pan?
This does require a few additional steps, but it is so worth it! It is filled with veggies and packed full of protein – a super balanced macronutrient meal (with lots of plant based protein) especially for vegans and vegetarians! Make a huge batch and store it in the fridge for a couple of days. I can promise you that it won’t last long!
- 1 Eggplant (460g or larger)
- 2¼ cups Marinara Sauce* (I prefer using low sodium, sugar-free)
- Tofu Ricotta:
- 14 oz Firm Tofu, drained
- 3 tbsp white mellow miso paste** OR 4 tbsp nutritional yeast (see notes)
- 4 garlic cloves
- 3½ tbsp lemon juice
- ½ cup fresh basil, chopped
- Salt (optional, only to taste)
- Preheat oven to 350F.
- Place your block of tofu on a plate, and weigh it down with a plate/pot to squeeze out the excess water.
- Sauce: Pour your marinara sauce in a pot to reduce. Bring to boil, then lower to a simmer. Reduce until you you have 75% of the mixture left (1¾ cups). You want a thick sauce otherwise your lasagna will be watery.
- Taste and adjust seasonings! (If its too salty adjust with some sugar).
- Let the marinara sauce cool. I put it in the freezer to speed up the cooling process.
- Eggplant: Peel your eggplant (the skin can be tough).Slice eggplant into thin slices - the thinner you slice the eggplant, the less “chewy” it will be.
- Take a lined baking tray. Divide the eggplant rounds evenly (single layer), brush/spray with oil and bake for 15 mins or until brown.
- Tofu Ricotta: Place all the ingredients for the tofu ricotta in a blender and roughly blend (not smooth). If you don't have a blender, crumble your tofu with your hands and mix with the rest of the ricotta ingredients. Make sure to taste and adjust seasonings.
- Layering your LASAGNA:
- FIRST LAYER: In a 8 x 8" pan, pour ½ cup of marinara sauce.
- SECOND LAYER: Arrange a layer of eggplant rounds until the bottom layer is covered.
- THIRD LAYER: Spread a little less than half of the ricotta mixture over the top (you want have a little bit left for the third layer/top). Using a knife will help make it smooth.
- Repeat one more time for the second layer.
- For third and final layer, after arranging the remaining eggplant, dollop the remaining tofu ricotta and marinara sauce and swirl to give a nice finish.
- Bake for 25-30 mins or until fully cooked through.
**I haven't tried this with other types of miso, but if using another brand/type of miso make sure to start 1 tbsp and add more to taste adjust.
Japanese eggplant or American?
Hi James! We used American Eggplant for this recipe!