Eggplant Lasagna (Keto-Friendly & Vegan)

 This lasagna skips the pasta but keeps all the cozy comfort. With soft roasted eggplant in place of noodles, a hearty tomato-based filling, and layers of melted vegan cheese, it's everything you'd want in a plant-based dinner: warming, satisfying, and naturally gluten-free.

There's no oil or heavy ingredients here. Just fresh vegetables, herbs, and your favorite vegan meat and cheese, layered into a nourishing baked dish that you can enjoy on any night of the week.

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Vegan Eggplant Lasagna

Serves: 4–6

Prep time: 20 minutes

Cook time: 30–35 minutes

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Ingredients

• 2 medium eggplants, sliced lengthwise into thin strips

• Salt, for pre-salting the eggplant

• 2–3 garlic cloves, minced or finely grated

• 150g plant-based ground “meat” 

• 1 can (400g) crushed tomatoes

• 1 tbsp tomato paste

• 1 tsp dried oregano

• ½ tsp smoked paprika (optional)

• Black pepper, to taste

• ~1 cup vegan shredded cheese (mozzarella-style or your choice)

• Fresh basil or parsley, to garnish (optional)

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Instructions

1. Prepare the eggplant:
   Preheat oven to 200°C (400°F).
   Arrange the eggplant slices on a board or baking sheet. Sprinkle with salt and let sit for 10–15 minutes to draw out excess water. Pat dry with paper towels.
   Place on a parchment-lined baking tray and roast for 15–20 minutes, flipping halfway through, until soft and lightly golden.

2. Make the filling:
   In a nonstick pan over medium heat, add the minced garlic and vegan ground meat. Cook for 4–5 minutes, stirring occasionally.
   Stir in the crushed tomatoes, tomato paste, oregano, paprika, and black pepper. Simmer for 8–10 minutes until thickened and flavorful.

3. Assemble the lasagna:
   In a small baking dish, layer slices of roasted eggplant, then a layer of the tomato-meat filling, followed by a sprinkle of vegan cheese.
   Repeat until all ingredients are used, finishing with a layer of cheese on top.

4. Bake:
   Lower oven temperature to 180°C (350°F). Bake uncovered for 25–30 minutes, until the top is melted and the sides are bubbling.
   Let cool for 5–10 minutes before slicing. Garnish with fresh herbs if desired.

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Notes

• Vegan mince: This version uses Dobra Kaloria Mielone Roślinne — a popular Polish plant-based meat.

  
  
  You can substitute with options like Beyond Meat, Naturli, or Linda McCartney based on availability.

• Extra vegetables: You can add spinach, kale, or grated zucchini to the tomato filling.

• Cheese options: Here, I've used Violife Gouda-style, which melts beautifully.

  
  
  Mozzarella-style, Cheddar-style, or your favorite melting vegan cheese will also work well.

• Fresh herbs: Chives bring a mild flavor and color, but fresh basil or parsley also pair beautifully.

• Serving suggestion: Pair with a crisp salad or roasted carrots for a balanced dinner.

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Nutrition Information (Per 1 of 6 servings)

Nutrient	Amount
Calories	~142 kcal
Protein	~6.2 g
Carbohydrates	~10.4 g
Fiber	~5.9 g
Sugars	~3.8 g
Fat	~8.9 g

Values are estimated and depend on the specific vegan meat and cheese used.

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