Vegan Keto Eggplant Lasagna

Dive into the layers of this Vegan Keto Eggplant Lasagna, a perfect blend of Italian tradition with a low-carb, plant-based twist. This dish offers a comforting, cheesy experience without compromising your keto goals.

Course Dinner

Cuisine Italian

Keyword Dairy-Free Lasagna, Eggplant Recipes, Low Carb Lasagna, Plant-based Keto Recipe, Vegan Keto Eggplant Lasagna

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 320kcal

Equipment

Oven
Baking sheets
Parchment paper
Food processor
9x13 inch baking dish
Aluminum foil

Ingredients

Eggplant

2 large eggplants, sliced lengthwise into 1/4 inch strips about 1.3 lbs or 600g
2 tbsp olive oil 30ml
1 tsp sea salt 5g
½ tsp ground black pepper 2g

Cashew Cheese

1 cup raw cashews, soaked for 4 hours and drained 150g
¼ cup nutritional yeast 15g
1 tbsp lemon juice 15ml
½ cup unsweetened almond milk 120ml
1 tbsp olive oil for the cashew cheese, 15ml

Layering

2 cups marinara sauce, sugar-free 480ml
½ cup chopped fresh basil 20g
1 tbsp dried oregano 5g

Instructions

Preheat your oven to 375°F (190°C).
Brush eggplant slices with 2 tbsp olive oil and season with salt and pepper. Arrange them on a baking sheet lined with parchment paper.
Roast eggplant slices in the preheated oven for 25 minutes, flipping halfway through, until tender and slightly golden.
Meanwhile, prepare the vegan cashew cheese by blending soaked cashews, nutritional yeast, lemon juice, almond milk, and 1 tbsp olive oil in a food processor until smooth and creamy.
In a 9x13 inch baking dish, spread a thin layer of marinara sauce to coat the bottom.
Place a layer of roasted eggplant slices over the sauce, then spread a portion of the cashew cheese on top.
Sprinkle some chopped basil and a pinch of dried oregano over the cashew cheese.
Repeat the layering process with the remaining ingredients, finishing with a layer of cashew cheese.
Cover the baking dish with aluminum foil and bake in the oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
Let the lasagna rest for 10 minutes before slicing and serving.

Notes

For optimal texture, salt the eggplant slices and let them sit for 10 minutes before roasting to draw out excess moisture.

Ensure your marinara sauce is sugar-free to maintain ketosis.

If you have a nut allergy, consider substituting the cashews for a seed-based alternative like sunflower seeds.

The lasagna can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat in the oven before serving.

Nutrition