Low-Fat Vegan Eggplant Lasagna

vegan eggplant lasagne

 

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Ratings (8)
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: about 6 servings
Nutritional Guidelines (per serving)
413 Calories
8g Fat
76g Carbs
15g Protein
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Nutrition Facts
Servings: about 6 servings
Amount per serving
Calories 413
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 909mg 40%
Total Carbohydrate 76g 28%
Dietary Fiber 12g 43%
Protein 15g
Calcium 215mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for the perfect vegan, low-fat eggplant lasagna recipe? This recipe is a classic lasagna made with eggplant and spinach, and very little else. There's no tofu or ricotta cheese substitute to round it out, just the necessary ingredients of lasagna noodles, eggplants, spinach, and tomato sauce layered together. Just stick layer it all together, then stick it in the oven and bake, and you've got yourself a low-fat, quick and easy, home-cooked vegetarian and vegan family meal.

Of course, if you wanted to, you could always add in some vegan ricotta cheese substitute, a tofu ricotta "cheese", or top it all off with some vegan cheese if you'd like something a bit heartier. 

With little more than noodles and veggies, this vegan eggplant lasagna recipe is completely dairy-free as well as much lower in fat than a traditional lasagna. And, with just six ingredients, it's a breeze to prepare. If it's your first time ever making a homemade vegan lasagna, and you're not fully confident in your lasagna-making abilities, this is an easy vegetable-packed recipe to try. 

Ingredients

  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 medium eggplant, diced
  • 2 10-ounce packages frozen chopped spinach, defrosted
  • 1 64-ounce jar pre-made tomato sauce
  • 1 pound lasagna noodles (uncooked)

Steps to Make It

  1. First, preheat the oven to 375 F.

  2. Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two to three minutes, then add in the diced eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 more minutes.

  3. Next, cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with a layer of 4 or 5 of the uncooked noodles. Cover this layer of noodles with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thin layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.

  4. Cover tightly with foil and bake for 45 to 50 minutes. Noodles are fully cooked and soft enough when they can be easily pierced with a fork.