Vegan Eggplant Zucchini Lasagna

A delicious vegan and low carb alternative to pasta lasagna.
Vegan, vegetarian, gluten free




60 mins

1 large eggplant

2 medium/large zucchini

1 tbsp olive oil

1 15 oz can Muir Glen plain tomato sauce

1 15 oz can diced tomatoes fire roasted

1 tsp balsamic vinegar

Fresh basil

Himalayan sea salt

Vegan ricotta – see recipe below



  1. Preheat oven to 425°.
  2. Rinse and slice the eggplant lengthwise into sheets that are ¼ inch thick. Rinse and peel zucchini leaving strips of the skin attached. Slice lengthwise into ¼ inch thick sheets.
  3. Line 2 baking pans with parchment paper. Coat with a touch of olive oil. Lay the eggplant out on one pan and the zucchini on the other. Roast the eggplant for 20 minutes turning halfway thru until slightly toasted. Roast the zucchini for 30 minutes until some of the moisture has evaporated.
  4. Add the tomato sauce, diced tomatoes and balsamic vinegar to a Vitamix. Blend.
  5. Remove eggplant and then zucchini from the oven.
  6. Lightly grease a 12 x 8 baking dish with olive oil. Layer eggplant onto the bottom. Scoop the ricotta mixture on top spreading across with the back of a spoon. Be generous. Add tomato sauce on top. Repeat with a layer of zucchini and follow with another layer of eggplant topping with ricotta mixture and sauce. Sprinkle with fresh basil.
  7. Cover with foil. Bake at 350° for 20-25 minutes until cooking through. Let stand.
  8. Serve with fresh basil, additional ricotta, and parmesan.


Tofu Vegan Ricotta

½ cup raw cashews

14 oz container organic tofu – firm

1 tbsp olive oil

½ lemon

2 tbsp nutritional yeast

1 tbsp white miso paste

1 clove garlic – cut in half

Himalayan sea salt – will add a good amount since cheese tends to be salty

1-2 tbsp water

Fresh basil


  1. Soak the cashew nuts in warm water for approximately 1-3 hours until slightly soft. Drain.
  2. In a food processor chop the cashews until grainy. Cube the tofu and add it to the processor with the cashews. Add juice from ½ lemon, olive oil, nutritional yeast, miso paste, ½ clove garlic, and a generous amount of sea salt. Process the ingredients until smooth and whipped. Add 1 tbsp water or more if needed to reach desired constancy. The cheese should be thick and fluffy, not soft and runny.
  3. Taste and add more salt as needed. Cheese is on the saltier side so be generous to taste.
  4. Put approximately 1/3 into an airtight container for other dishes or later as a topping.
  5. To the remaining cheese add the other half of garlic and fresh basil. Process and it is ready for use in the Eggplant Zucchini Lasagna.