top of page

Eggplant Lasagne



For 4 servings

​Vegan Cashew Ricotta:

  • 1 cup cashews (150g) (soaked in water for 2 hours – for a smoother consistency)

  • Juice from 1 lemon

  • 1 cloves garlic

  • 1-2 tbsp. nutritional yeast

  • approx. ½ cup (100mls) water

  • 1 bag frozen spinach

  • ½ tsp sea salt

  • pepper to taste


  • 2 large eggplants, sliced into just under 1cm slices

  • 2 cans lentils

  • 2 cans marinara sauce (around 800g)

  • 1 large white onion

  • 4 garlic cloves, finely minced

  • 500g mushrooms, roughly chopped

  • 2 tsp dried oregano (optional)

  • 2 tsp dried basil (optional)

  • ½ tsp salt

Crumb (optional):

  • 20g cashews

  • 2 tbsp nutritional yeast


  1. Preheat the oven to 180 degrees (C). Arrange your sliced eggplants in a single layer on two baking trays that are lined with baking paper. Lightly brush each side of the eggplant slices with olive oil and bake for 20 minutes, flipping halfway through.​

  2. Before using the food processor for your vegan ricotta, quickly pulse up the crumb by blending 20g of cashews and 2 tbsp. of nutritional yeast. Once made set aside (optional).

  3. Next, make the vegan ricotta. Place all of the ingredients, except the frozen spinach into a food processor. Process until you reach a smooth consistency. Next defrost your spinach, and squeeze it through a kitchen towel to remove all moisture. Once you have removed all of the liquid add the spinach to the cashew paste and mix. 

  4. Next begin your sauce. Add your chopped onion to a pot with 1 tbsp. of olive oil and sauté for 5 minutes. Next add your minced garlic and chopped mushrooms. Cook this for 10 minutes until the mushrooms have cooked down and have browned.

  5. Next add your marinara sauce and your drained and rinsed lentils. Next add your dried herbs and adjust the seasoning to taste.

  6. Now you are ready to assemble! Begin with placing a layer of your marinara sauce in a large rectangular baking dish. Next place a single layer of eggplant slices. Finally, top with a generous amount of the vegan ricotta/spinach mixture. Repeat this step 2 more times or until all of your ingredients have been used.Finally top the lasagne with the crumb before baking. 

  7. Bake for 30 minutes at 180 degrees or until the crumb is golden. After removing it from the oven let the lasagne sit and cool for at least 15 minutes before eating.

bottom of page