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I’ve indulged in quite a bit of eggplant this summer! We’ve been grilling endlessly, taking advantage of the gorgeous weather to barbecue everything, especially eggplants. Now that the temperatures are dropping, my cravings for eggplant persist, and I’ve been dreaming up this recipe for weeks. Finally, we made it happen, and Walker and I devoured this entire plant-based dish in just two and a half days.
I wanted to shake things up with the traditional eggplant lasagna by making a plant-based version without ricotta—and it’s absolutely delicious! There are endless eggplant recipes featuring ricotta out there, so I thought I’d create something different, especially since I’m currently avoiding dairy. But don’t worry, I’m not giving up dairy forever; I just like to take occasional breaks.
This Easy Eggplant Lasagna checks every box, and most importantly, it tastes and smells incredible!
If you were hoping for ricotta, don’t be discouraged! You can easily substitute regular ricotta for the cashew version. However, I encourage you to try something new because my cashew ricotta is exceptionally flavorful, and you might even prefer it to the regular kind. Keep an open mind like my husband Walker did—he was hesitant at first but after the first bite, he exclaimed, “Wow, this is actually really good, Joy.” To which I replied, “I know, right?!”
For the cashew ricotta, all you’ll need are cashews, nutritional yeast (different from the yeast used in bread), lemon, and sea salt. That’s it!
I picked up two large eggplants from the farmer’s market. Be sure to sweat them a bit, as I show in the video; it’s an important step, so don’t skip it! Eggplants are an excellent source of anthocyanins, which are concentrated in the skin. One such anthocyanin, called nasunin, is a powerful antioxidant, so you definitely don’t want to peel the eggplant. The skin becomes tender once cooked!
After watching the video, check out the step-by-step photos on how to build your Easy Eggplant Lasagna, followed by the printable recipe card below.
Start with a layer of pasta sauce at the bottom of your dish to keep the eggplant from sticking and to enhance its flavor. Then add slices of eggplant and evenly distribute them in the dish. Next, dollop spinach cashew ricotta onto each slice, then add more pasta sauce. Keep layering until you’re finished!
An essential final step is the Plant-based Parmesan! You might want to make this before you prepare your ricotta, but it only takes about 30 seconds, so the timing doesn’t really matter. You won’t miss traditional dairy parmesan with this flavorful alternative!
Plant-based Parmesan is really simple: nutritional yeast, pumpkin seeds, hemp hearts, sea salt, and garlic powder. Just blitz it together and store in a glass jar in the fridge for topping anything from this lasagna to avocado toast or salads—so many delightful uses!
Alright, let’s dive into the recipe!
I’ve broken down the instructions into separate recipe cards for convenience, especially if you want to make the ricotta or parmesan for different dishes.
Serves 6-8 people. *If you prefer using regular ricotta, go ahead and swap it with cashew ricotta in the instructions.
Here’s the recipe for Plant-based Ricotta Cheese.
No notes available.
Here’s the recipe for Plant-based Parmesan.
No notes available.
And there you have it—Easy Eggplant Lasagna, perfect for preparing ahead for a simple weeknight meal. It reheats well in the oven at 350°F for 10-15 minutes. Enjoy with my Creamy and Dreamy Kale Salad.
Enjoy! And if you make it, I’d love to see your creations—be sure to tag me on social media.
Warm wishes,
Really excited to try this recipe! Just wondering, do you think I could substitute some of the 3 cups of cashews with leftover cashew pulp from making cashew milk? I have some now and need to find a use for it. Thanks!
Looks delicious! It may be unconventional, but I’ll try this with pasta instead of eggplant. I love eggplant, but I wanted a plant-based recipe, so why not modify it a bit?
Sounds like a plan! You could use sliced zucchini too, but pasta sounds great.
Wait, are you referring to leftover cashews before adding nutritional yeast, garlic, etc.? Definitely, why not! I’d recommend starting with at least 1 cup of soaked cashews. I have a great cashew milk recipe here: [link]. It’s creamy and lovely.
Oh, you mean the pulp leftover after making the milk? You could try it with the pulp (about 1 cup) along with 2 cups of soaked cashews instead of 3, but it might not be as flavorful after the goodness is extracted.
How much garlic powder did you use in the Ricotta cheese?
Hi! How much Parmesan do you sprinkle on top? The whole cup? Trying this today!
Great questions. I will update the recipe—it’s just a sprinkle, so about 2-3 tablespoons. Enjoy!
Good question! Start with 1 tablespoon or more, depending on your taste. See how you like it!
What is the Italian seasoning for?
I originally suggested adding it to the pasta sauce if you’re using plain sauce, but removed it to avoid confusion; feel free to ignore!
Okay, I was skeptical, but this is delicious. I followed the recipe precisely and wouldn’t change a thing. Thanks, Joy!
You’re welcome, Beth. Glad you loved it!
Maybe I cut the eggplant too thick, and after baking for 45 minutes and checking every 15 minutes, it still wasn’t soft after 75 minutes, but still tasty. I’ll try recooking it tomorrow.
Thanks! I’ll add a note about thickness; aim for about 1 cm or less, like in the video.
I made this for Sunday supper along with sweet potato biscuits, and we loved it. My husband even went for seconds. Haha!
Perfect Sunday night meal—glad you enjoyed it!
Love this recipe. A perfect dish for the cooler weather. So easy to make!
So happy to hear you love it, Shannon—thanks for commenting!
This was delicious! I always thought I disliked eggplant, but I’m converted. I used ricotta cheese and my family pasta sauce with the plant-based Parm. Thanks for the great recipe!
You’re welcome, Stephanie! Thanks for trying it!
Can I use fresh garlic instead of garlic powder in cashew ricotta? How much—about one clove?
I’d suggest 1-2 cloves. Enjoy!
This was so filling and tasty. Thanks, Joyous Health!
Glad you enjoyed it, Laura!
