Vegan Eggplant Lasagna Recipe

Name: Vegan Eggplant Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cloves garlic, divided; 1 (16 ounce) package lasagna noodles; 2 (1 1/2 pound) eggplants, sliced paper-thin lengthwise; olive oil; 33 1/2 ounces boxed tomato sauce (such as Hunt's(R)), divided; 1/4 teaspoon garlic granules, or to taste; 1/4 teaspoon dried savory, or to taste; salt and ground black pepper to taste; 1 (3.8 ounce) can black olives, drained; 1/4 cup packed chopped fresh parsley; 1 (16 ounce) chickpeas, drained; 1 (16 ounce) can white beans, drained; 1 tablespoon packed chopped fresh parsley

Servings: persons

6 cloves garlic, divided
1 (16 ounce) package lasagna noodles
2 (1 1/2 pound) eggplants, sliced paper-thin lengthwise
olive oil
33 1/2 ounces boxed tomato sauce (such as Hunt's(R)), divided
1/4 teaspoon garlic granules, or to taste
1/4 teaspoon dried savory, or to taste
salt and ground black pepper to taste
1 (3.8 ounce) can black olives, drained
1/4 cup packed chopped fresh parsley
1 (16 ounce) chickpeas, drained
1 (16 ounce) can white beans, drained
1 tablespoon packed chopped fresh parsley

1
Put unpeeled garlic cloves in a dry skillet over medium-high heat. Toast, shaking the pan occasionally, until skins are brown, 5 to 8 minutes. Remove from heat; when cool enough to handle, remove and discard peels.
2
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
3
Preheat oven to 400 degrees F (200 degrees C).
4
Paint the eggplant slices with a light coat of olive oil. Combine eggplant and half the tomato sauce in a lasagna pan. Season with dehydrated garlic, dried savory, salt, and pepper.
5
Bake in the preheated oven until eggplant is tender, about 20 minutes. Transfer eggplant to a bowl.
6
Reduce oven temperature to 350 degrees F (175 degrees C).
7
Combine olives, 4 of the pan-roasted garlic cloves, and 1/4 cup parsley in a food processor. Blend well. Add chickpeas and white beans. Blend until smooth.
8
Coat the bottom of the lasagna pan with 1/4 of the remaining tomato sauce. Layer 1/4 of the cooked lasagna noodles, 1/3 of the blended beans, and 1/3 of the cooked eggplant slices. Repeat 2 more times. Finish with a layer of lasagna noodles and the remaining tomato sauce.
9
Chop the remaining 2 pan-roasted garlic cloves; sprinkle garlic granules and 1 tablespoon parsley on top of lasagna.
10
Bake in the hot oven until bubbly, about 30 minutes. Cool for 10 minutes before serving.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cloves garlic, divided, 1 (16 ounce) package lasagna noodles, 2 (1 1/2 pound) eggplants, sliced paper-thin lengthwise, olive oil, and more.

Yes, Vegan Eggplant Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Eggplant Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions