Eggplant Lasagna with Cashew Cream Sauce (Vegan)

Several weeks ago, I shared my recipe for Gluten-Free Lasagna which is made with lasagna noodles derived from brown rice. Amy, a dear reader of my blog, mentioned that she usually makes a lasagna recipe with sliced eggplant, cut lengthwise. I was intrigued. Could I really make lasagna with eggplant?!
I have to admit I have never been an eggplant person. I don’t cook with it often because I’m not a big fan. Or I should say…was not a fan. This recipe changed that. I absolutely loved the eggplant in this dish. I now hope to try more eggplant recipes in the future. Do YOU have any favorite eggplant dishes you recommend?!
Although my family does eat some dairy in the form of cheese (my husband is French after all!), we do try to limit our dairy intake. I have found cashews to be an awesome alternative to dairy cheese. The cashew cream sauce in this recipe is scrumptious– no one in my family missed or noticed the lack of real cheese in this recipe.
This lasagna is incredibly good for you. Eggplant is rich in dietary fiber, iron, manganese and zinc. Tomatoes are a fantastic source of Vitamins A, C, K and potassium. And the cashews in this recipe provide copper, magnesium and protein. And did I mention you will be eating quite a few servings of vegetables in this meal?!
Ingredients for Lasagna:
2 large eggplants
3 tomatoes, diced
2 cloves garlic, minced
1 onion, diced
1 Tbsp. parsley chopped
2 Tbsp. olive oil
2 Tbsp. Italian seasoning
2 tsp. Herbamare
pepper to taste
Ingredients for Sauce:
2 cups cashews
1 cup vegetable broth
1 tsp. Herbamare
1 tsp. lemon juice
Preheat oven to 350 degrees. Wash off eggplants and slice them lengthwise to approximately a 3/4 inch thickness (8 slices total). Grease a casserole dish with olive oil and place 4 slices of the eggplant on the bottom of the dish.
In a pan, saute onion and garlic in olive oil over medium heat for 5 minutes. Add in tomatoes, spices and seasonings. Cook for 5 more minutes, stirring frequently. Remove pan from burner.
In a Vitamix or blender, add in all of the ingredients for the sauce. Blend on high for 2 minutes.
Scoop out half of the tomato paste from the jar and spread over the 4 slices of eggplant in the casserole dish. Place 1/4 cup of the sauteed tomato mixture over the tomato paste and then place 3/4 cup of the cashew cream sauce on top of the tomatoes. Next place 4 more slices of eggplant on top of the tomatoes, then 1/4 cup tomato mixture and 3/4 cup of the cashew cream sauce.
Cover casserole dish and bake for 45 minutes. Serve warm.
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  1. Wow! This is a great alternative instead of noodles and looks delicious!

  2. Looks awesome!!!

  3. It really is a great alternative to noodles-I never would have guessed it would turn out so well!

  4. Yum! Thats the only way I like eggplant. Such an odd veggie!

  5. Laura my friend…this looks amazing. I have to say, great minds think alike! I also make my lasagna "cheese" filling with cashews!! 🙂


  6. Some time, over the years, I made an eggplant lasagna also and we loved it. I forgot all about it. I am so glad you shared it here and at my Meatless Mondays. This is a recipe, I would like to make again.

  7. I was never an eggplant lover either until I made an eggplant parmesan (it's on my blog if you want the recipe). A reader suggested that I salt the eggplant and allow it to drain and that made all the difference between mushy eggplant and delicious eggplant. Now, like you, I love this colorful vegetable. Love this recipe!

  8. I just love eggplant lasagna and we're no vegetarian but also we just love this wheat free option. My husband doesn't like eggplant but this way he'll eat it. Also here's a link to one of our favorite eggplant recipes.

    Sorry the photos suck…

    I'll be hosting Whole Food Wednesday tomorrow at BTP. I hope you'll swing by and share. These are just the types of recipes we're looking for!

  9. i like this idea.. its like an eggplant parmigiana and lasagna all in one! i like my eggplants usually in a bharta(roasted and mashed with tomatoes and spiced with garam masala)!

  10. I will have to try salting the eggplant first next time. I bet it will turn out even better! Richa, I love the idea of using garam masala on eggplant!

  11. I would love for you to come share this post on my link-up, Make-ahead Mondays, at Raising Isabella!

    Hope to see you there!

  12. Thanks for sharing this post at Make-ahead Monday! I hope to see you again next week!

    Sarah @ Raising Isabella

  13. I’m not a fan of eggplant too, but your recipe makes me think. It looks delicious. Iwill try to cook it and will tell you if I change my mind too about liking the eggplant.

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