Tuesday, January 22, 2013

vegan rustic bread lasagna- recipe and review

last friday we had a welcome home celebration for my brother Luke. i knew i wanted to cook a fancy (looking) meal for him, but it wasn't that easy to find the perfect recipe. you see, Luke is a vegan. that means no animal products, whatsoever! i eventually came upon a recipe that not only sounded good but looked delicious so i gave it a shot. 
everyone loved it and it's so good for you!

vegan eggplant lasagna

* note: the sourdough pictured is not vegan. when i discovered this i bought a different loaf. be sure the bread is rustic.
5 tbsp olive oil + some for drizzling
12 tsp minced garlic +/- according to taste prefrence
2 (28oz) cans of crushed tomatoes with basil
2 tsp salt
4 tsp italian herb mix
2 eggplants sliced to 1/2" thick
2 lbs of spinach, cleaned and chopped
12 slices of day-old rustic sourdough bread
olive oil, non-stick cooking spray
1/2c panko breadcrumbs
2 large tomatoes sliced thin
balsamic vinegar for drizzling
1/3c fresh basil, chopped


preheat oven to 400 F

in a large pot, heat 3 tbsp of olive oil to medium and then add 4 tsp of garlic. cook for a minute or so, stirring constantly to keep garlic from burning. add crushed tomatoes, salt, and italian herb mix and allow to simmer for about 30 min.

place the slices of eggplant on 2 parchment lined cookie sheet. it's ok for the slices to overlap. drizzle with olive oil, salt, and pepper and then place the pans into the preheated oven for 30-40 min. eggplant should be tender and browned.

while the eggplant is roasting, spray each slice of bread with olive oil cooking spray and toast using either a heated grill pan or a pop-up toaster.

in a wok (a large saucepan would work too) heat 2 tbsp of olive oil over medium heat. add 8 tsp of minced garlic and sweat for 1-2 min, then add chopped spinach and wilt.

now it's time to assemble the lasagna!

spread 1/2c of sauce in the bottom of a large casserole pan. layer with bread until the bottom of the pan is completely covered. add half of the remaining sauce to cover the bread layer. layer all of the spinach and eggplant on the sauce. add the remaining bread and top with remaining sauce, making sure the bread is completely covered.

sprinkle with breadcrumbs and top with sliced tomatoes. sprinkle generously with salt and pepper.

bake in the preheated oven for 40 min. allow to sit for 10 min before drizzling with balsamic vinegar. sprinkle with fresh basil if desired.

slice your lasagna and enjoy!

recipe adapted from here


  1. This sounds and looks really good! I am not Vegan, but I think I would like this dish just the same!

  2. Lasagna made with Eggplant always comes out wonderful, it looks so GOOD.


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