clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan eggplant lasagna stacks on a metal baking sheet.

Vegan Eggplant Lasagna Stacks

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author:
  • 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


Serve these vegan eggplant lasagna stacks with pasta, sautéed greens, or just by themselves.



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


  1. Start Ricotta. Place 3/4 cup cashews in a bowl and cover with boiling water. Soak for about 30 minutes.
  2. 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.
  3. Meanwhile, set the oven rack to the middle position and preheat to 450ºF.
  4. Rinse Eggplant. When the eggplant looks sweaty, rinse it thoroughly under running water, transfer to a kitchen towel, and pat dry.
  5. 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.
  6. 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.
  7. 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.
  8. Reduce oven temp to 375ºF.
  9. 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.
  10. Bake. Bake until the panko is golden brown, 12 to 15 minutes. Serve warm.


  • 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.


  • Serving Size: 3 stacks
  • Calories: 390
  • Fat: 24.6 g
  • Carbohydrates: 38.7 g
  • Fiber: 12.6 g
  • Protein: 8.5 g