These vegan eggplant lasagna stacks are a delicious hybrid of lasagna and eggplant parmesan. Made with rich cashew “ricotta” and store-bought marinara.
When I first set out to develop this recipe, I was going for an eggplant parm lasagna type thing – veganized with cashew “ricotta”, with healthier roasted eggplant instead of fried (inspired by this Alison Roman recipe).
As I was layering the roasted eggplant rounds into the baking dish, I realized it may actually be hard to serve as a casserole – having to cut through the eggplant skins and all. So I rerouted and made individual eggplant stacks instead, which turned out to be one of the best ideas I’ve had all summer.
What’s In These Vegan Eggplant Lasagna Stacks
Key Ingredients + Substitutions
- Eggplant: Look for eggplants that have glossy taut skin without indentations or bruising. Use globe or striped (aka “graffiti”) eggplants.
- Cashews: Raw cashews make the creamiest vegan ricotta. You can also use blanched or sliced almonds.
- Miso: Miso lends a “cheesy”, savory taste to the ricotta. Look for it in the refrigerated section, near things like hummus and tofu, or in the international aisle. It’s available in most supermarkets.
- Panko: These Japanese breadcrumbs are fluffier and crunchier than American-style, although either type can be used here. For a gluten-free version of this dish, use GF panko.
- Parsley: Don’t feel like buying a fresh bunch? Use 3/4 teaspoon dried oregano or Italian seasoning instead.
- Nutritional Yeast: Gives dairy-free recipes a “cheesy” vibe. Look for Bragg or Bob’s Red Mill brands.
- Marinara: Use whichever you like! I recommend Rao’s and sugar-free Barilla.
How to Make Vegan Eggplant Lasagna Stacks
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Soak the Cashews.
Place the cashews in a bowl, cover with boiling water, and set aside for at least 30 minutes. Soaking softens the nuts and allows them to turn into creamy ricotta later.
Step 2: Salt the Eggplant.
Meanwhile, cut the eggplants into rounds, layer them into a colander – sprinkling each layer with salt – and let them stand for about 15 minutes. Salting eggplant before cooking draws out excess moisture as well as some of its bitterness. When the eggplant looks sweaty, rinse it under running water and pat completely dry with a clean towel.
Step 3: Roast the Eggplant.
Next, roast the eggplant until golden brown, about 30 minutes. It’s important to roast the rounds in a single layer so they get evenly browned and don’t lose their shape; if all your eggplant doesn’t fit on a single baking sheet, divide it among two sheets.
Step 4: Make the Cashew Ricotta.
While the eggplant roasts, finish the ricotta by pureeing the drained cashews with lemon juice, miso, garlic, salt, and water. A food processor or wide-bottom blender (like a Vitamix) are the best tools for the job; a traditional upright blender might require a bit more water to get things going.
Step 5: Assemble and Bake.
Next, make the crunchy topping by combining panko with nutritional yeast, parsley, salt, and oil. Finally, assemble the stacks and bake until the panko is golden, 10 to 15 minutes. (Pro tip: Use larger rounds as the base of each stack and smaller rounds toward the top).
How to Serve Eggplant Stacks
Serve these vegan eggplant lasagnas with pasta, sautéed cauliflower, caesar salad, or just by themselves.
Make-Ahead Tips
These vegan eggplant lasagna stacks are best eaten right away. Leftovers will still be delicious on day 2, but will eventually get soggy (but still be yummy!). The panko topping will lose its crunch as soon as this goes in the fridge. If you want to prep ahead, the cashew ricotta can be refrigerated for up to 4 days; all other elements should be made day-of.
More Vegan Eggplant Recipes…
- Roasted Eggplant Sandwich with Romesco
- Eggplant Stir-Fry
- Ukrainian Eggplant Caviar (“Ikra”)
- Air Fryer Miso Eggplant
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Print
Vegan Eggplant Lasagna Stacks
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 stacks (about 4 servings) 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
- Diet: Vegan
Description
Serve these vegan eggplant lasagna stacks with pasta, sautéed greens, or just by themselves.
Ingredients
For the Cashew Ricotta
- 3/4 cup raw cashews* (see note below)
- 2 teaspoons lemon juice
- 1 heaping teaspoon white miso
- 1 small garlic clove
- Pinch of fine sea salt
- About 3 tablespoons water
For the Eggplant and Assembly
- 3 small eggplants (about 2 1/2 pounds), cut into 1/2-inch-thick rounds
- Fine sea salt
- 3 to 4 tablespoons extra virgin olive oil, divided
- Freshly ground black pepper, to taste
- 1/3 cup panko breadcrumbs*
- 1 tablespoon nutritional yeast
- 1 tablespoon minced parsley*
- About 1 cup store-bought marinara sauce
Instructions
- Start Ricotta. Place 3/4 cup cashews in a bowl and cover with boiling water. Soak for about 30 minutes.
- Salt Eggplant. Meanwhile, place a layer of sliced eggplant in a colander and sprinkle with salt. Continue layering in the eggplant and salting each layer. Let stand for 15 to 30 minutes.
- Meanwhile, set the oven rack to the middle position and preheat to 450ºF.
- Rinse Eggplant. When the eggplant looks sweaty, rinse it thoroughly under running water, transfer to a kitchen towel, and pat dry.
- Roast Eggplant. Arrange the eggplant in a single layer on a large baking sheet; if it doesn’t all fit, use 2 sheets. Lightly drizzle with oil and season with salt and pepper; flip and oil and season the other side. Roast until the eggplant is golden brown, 30 to 35 minutes, flipping once after about 20 minutes.
- Finish Ricotta. Drain the cashews and place in a food processor or Vitamix. Add 2 teaspoons lemon juice, 1 heaping teaspoon miso, 1 garlic clove, and a pinch of salt. Pulse until everything is broken down. Add 3 tablespoons of water and puree until smooth and creamy. Taste and adjust the seasonings if needed.
- Prep Panko. In a small bowl, combine 1/3 cup panko, 1 tablespoon each of nutritional yeast, minced parsley, and oil, and a pinch of salt. Using your fingers, rub the mixture together to incorporate the oil.
- Reduce oven temp to 375ºF.
- Assemble. Start building the stacks on the same baking sheet where you roasted the eggplant: spread about a teaspoon of ricotta on a piece of eggplant, drizzle with about a teaspoon of marinara, and top with another piece of eggplant. Repeat the layers one more time. Then spread about a teaspoon of marinara (no ricotta) on the top slice; each stack should have 3 slices of eggplant total. Continue building the stacks until you’ve used up all the ingredients. Sprinkle all the stacks with the Panko topping.
- Bake. Bake until the panko is golden brown, 12 to 15 minutes. Serve warm.
Notes
- No cashews? Use blanched or sliced almonds.
- These Japanese breadcrumbs are fluffier and crunchier than American-style, although either type can be used here. Panko is available in most supermarkets in the breadcrumb aisle. Use gluten-free panko to make this recipe GF.
- Don’t feel like buying a bunch of parsley? Use 3/4 teaspoon dried oregano or Italian seasoning instead.
Nutrition
- Serving Size: 3 stacks
- Calories: 390
- Fat: 24.6 g
- Carbohydrates: 38.7 g
- Fiber: 12.6 g
- Protein: 8.5 g
Vanessa says
This was delicious! I’ve been making cashew ricotta for years and this was the best I’ve ever made. I think the miso adds a layer of flavor and just makes it much more flavorful.
Alexandra says
Couldn’t agree more! So glad you enjoyed this, Vanessa. Thank you for the feedback 😀