Plant based zucchini eggplant lentil lasagna served on a white plate

Midweek dinner never tasted so good! I have the yummiest healthy zucchini eggplant lentil lasagna for you , and I promise this will become your family’s Favorite dinner like mine ! I ain’t kidding when I say my kids are now, super excited for eggplant as their dinner Idea .

Discover a fresh twist on a classic favorite with our Plant-Based Zucchini Eggplant Lentil Lasagna! Perfect for those seeking a hearty, nutritious meal without any meat or dairy, this lasagna combines the rich flavors of roasted zucchini and eggplant with the satisfying texture of lentils.

Layered with a vibrant tomato sauce and a creamy cashew cheese, every bite is packed with wholesome goodness.

Whether you’re a dedicated vegan, exploring plant-based options, or simply looking for a delicious way to incorporate more vegetables into your diet, this lasagna is sure to become a new favorite in your culinary repertoire. Let’s dive into a dish that’s as comforting as it is healthful!

Plant-based zucchini, eggplant and lentil lasagna Recipe

This recipe is: super delicious and creamy with the vegan cashew cheese sauce. It’s also super easy to make.

Ingredients You’ll Need:

  • 2 medium zucchinis
  • 1 eggplant
  • 1 Jar of tomato pasta sauce (500 ml)
  • 2 tsp of garlic powder
  • 2 cans of cooked lentils
  • Dried oregano
  • Salt and pepper
  • Lasagna noodles

Note: You can make this without noodles, as the zucchini can stand in for noodles! If you remove the noodles, then this recipe is gluten-free.

cooked vegan zucchini eggplant and lentil lasagna recipe
  1. Roast the thinly sliced eggplants and zucchini at 180 degrees Celsius in the oven for 15 minutes.
  2. Bring a salted pan of water to boil. When boiling, cook the noodles until al dente( to the tooth ).
  3. Add a layer of pasta sauce at the bottom of your lasagna dish, then layer the eggplant, lentils (rinsed and drained), more sauce, zucchini, garlic powder, oregano, salt and pepper, more lentils, eggplant, zucchini until you finish them all and finish with the cashew cheese.
  4. Cook in the oven for 30 minutes at 180 degrees and serve.

Cashew Cheese Sauce

Vegan cashew cheese Sauce poured from mixer to Cheese Sauce Container


1 cup of cashews (soaked for 3-6 hours or in boiled water for 15 min)
1/3 cup of nutritional yeast
1/3 cup of almond milk
1 tbsp of tapioca flour
1 tsp of garlic powder
1/2 tsp of salt
Pepper

All the raw ingredients of vegan cashew cheese sauce grind in mixer

1. Soak, drain and rinse the cashews.
2. Blend all the ingredients together and pour over your lasagna.

Plant-based zucchini eggplant lentil lasagna – Conclusion

Once you take your first bite of this Plant-Based Zucchini Eggplant Lentil Lasagna, you’ll be hooked. The layers of zucchini and eggplant mixed with hearty lentils and tasty tomato sauce make for a super satisfying meal. The cashew cheese on top adds a creamy touch that feels like a real treat.

This lasagna shows that plant-based cooking can be both fun and comforting. It’s great for family dinners, meal prep, or when you want to impress your friends at a dinner party. It’s a versatile recipe that’s sure to be a hit with everyone.

Give it a try and enjoy the simple, wholesome flavors of this zucchini eggplant lentil lasagna. It’s a great way to enjoy a healthy and delicious meal. Enjoy!

Samantha Radford has a PhD in Chemistry from Emory University (Atlanta, GA). She is Certified Lactation Counselor and exposure scientist who focuses on maternal-child health. Samantha also studies the effect of exposure to hormones induced by personal experiences, for example, cortisol in babies who are stressed or oxytocin in mothers bonding to their infants. Through the years, Samantha has expanded her academic and personal studies to how exposures to different parenting styles affect the mental and physical health of children as they grow to adulthood.