|Nutritional Guidelines (per serving)|
|Servings: about 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 76g||28%|
|Dietary Fiber 12g||43%|
|*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.|
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.
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.
- 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)
Gather the ingredients and preheat the oven to 375 F.
Heat the olive oil in a medium frying pan over medium heat. Saute 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.
Next, cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce.
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.
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.