Vegan Lasagna with Eggplant & Zucchini (Keto & Low-Carb)
This Vegan Lasagna with Eggplant & Zucchini is all about comfort! What’s even more comforting is that it's also low-carb, gluten-free and keto!
Servings 8
Equipment
- 8x13" Baking Dish
- Food Processor
Ingredients
Walnut Bolognese Ingredients:
- 2 cups Walnuts Soaked in hot water for 30 minutes
- 2 ½ cups Cremini Mushrooms (240g)
- 1 Tbsp Gluten-free Soy Sauce or Vegan/Gluten-Free Worcestershire
- 1 cup Onion finely Chopped
- 1 Tbsp Garlic Pressed or chopped finely
- 1 Tbsp Olive Oil
- 1 tsp Dried Basil
- 1 tsp Oregano
- ¼ tsp Cayenne Pepper
- 1 Can Tomato Paste (156ml or 5.5 oz)
- 1 cup Marinara Sauce (240ml or 8 oz)
- Salt and Pepper to taste
Vegan Bechamel ingredients:
- 2 Tbsp Vegan Butter
- 2 Tbsp All-Purpose Gluten-Free Flour
- 1 cup (236 ml) Plant-Based Milk
- 1 tsp Vinegar
- ¼ cup Nutritional Yeast
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¼ tsp Smoked Paprika
- ½ tsp Salt
For the Vegan Ricotta:
- 1 ½ cups Cashews Soaked 30 minutes in hot water
- ½ cup Canned Coconut Cream (120ml or 4oz)
- 1 Tbsp Nutritional Yeast
- 1 Tbsp Distilled White Vinegar
- 1 Tbsp Lemon Juice
- 1 tsp Sea Salt
- ½ tsp Garlic Powder
For Assembling:
- 2 Eggplants Sliced 1/2 in. lengthwise
- 4 Medium-Sized Zucchinis Sliced 1/2 in. lengthwise
- 2 ½ cups Marinara Sauce (590ml or 20 oz)
- 3 cups Vegan Cheese I used the Baker’s Block Daiya shredded mozzarella and yellow cheese *see notes
Garnish (optional)
- Parsley Finely Chopped
- Ground Black Pepper
- Crushed Chili pepper
Instructions
- Preheat the oven to 375˚F (190˚C). Line 2-3 Baking Trays with parchment paper and fill each tray with the Eggplant slices and brush both sides with olive oil and sprinkle salt. Bake for 25 minutes, or until golden brown.
Preparing the Walnut Bolognese
- Process the walnuts and sliced mushrooms until you have small pieces with the food processor and then add to the mixing bowl.
- Add the chopped onion to a pot with the crushed garlic, olive oil, and sauté until the onions are softened. Add walnut & mushroom mix along with the soy sauce or Worcestershire, tomato paste and marinara sauce, basil, oregano and cayenne pepper and sauté until you have a soft Bolognese sauce with no visible liquid. Season to taste
Preparing Bechamel Sauce
- Melt vegan butter over a medium-low heat in a small sauce pan. Then add the flour and stir till the butter is absorbed. Now, add plant-based milk a few tablespoons at a time and mix until the flour has anbsorbed the liquid and and there a are no clumps. Repeat until there is no milk left. Bring to a slow simmer whisking continuously until it thickens.
- Add nutritional yeast, onion powder, garlic powder, smoked paprika, and salt and remove from heat.
Preparing Vegan Ricotta
- Put all the ingredients for the cashew ricotta in a food processor and blend until you have a slightly creamy but still chunky in texture.
Assembling the Lasagna
- Preheat the oven to 390°F (200°C) and grease the bottom of baking dish.
- Next, cover the bottom with a layer of marinara sauce and top that off with a layer of eggplant.
- Take ½ of the prepared bolognese and spread it evenly then cover with a layer of courgettes.
- Cover the courgettes with the prepared ricotta and spread evenly throughout then top off with another layer of eggplant.
- Cover the eggplant with the rest of the Bolognese and pour the bechamel sauce (see image). Top off with the vegan cheese of choice. *see suggestions in notes
- Cover with foil and bake for 30 minutes.
- After 30 minutes, take it out and remove the foil and return to the oven and bake uncovered for another 20 minutes.
- Garnish with fresh chopped parsley, crushed chili pepper and ground black pepper.