Vegan Eggplant Zucchini Lasagna: Confessions of a Sneaky Cook

Log in: Kristin Meier

I’ll admit it, I am a sneaky cook. I find all kinds of ways to pack nutrition into the bites of my beloved family members’ food.

I have been known to slip pureed black beans and/or green beans in chocolate cake, roasted beets and carrots in waffles, zucchini in hummus, and northern beans in cookies and breads. Lasagna is no exception. I use the “lasagna” concept as means by which I can hide all sorts of vitamin-rich veggies, such as kale, eggplant, zucchini, cauliflower, leeks, mushrooms, peppers, and carrots, not to mention flax, nutritional yeast, and tofu! I just hide all the goodness under an appetizing blanket of sauce and shredded “cheese” and the kids are easily fooled.

When questioned about the change in consistency, I reply that I used different noodles, which was not far from the truth. Instead of traditional lasagna noodles, I used roasted eggplant and zucchini strips.

Instead of ricotta and cottage cheese and parmesan, I used tofu, nutritional yeast, and flax. Subtle changes are not easily detected. I rejoice in their consumption of such fabulous nutrition and they rejoice in the taste. Win-win. 

Enjoy this recipe for Vegan Eggplant Zucchini Lasagna!

Vegan Eggplant Zucchini Lasagna


  • 2 eggplants, sliced longitudinally into strips
  • 4 large zucchini, sliced longitudinally into strips
  • 1 head cauliflower, chopped
  • Organic extra virgin olive oil spray
  • Sprinkle with pepper, Italian seasoning and garlic powder


  • 1 swish olive oil
  • 4 garlic cloves, diced
  • 2 T Italian seasoning
  • 1 T Earthbound Farm organic crushed Italian blend puree
  • 1 leek, diced
  • 4 carrots, diced
  • 3 stalks greens, chopped (I used Swiss Chard and beet greens)
  • 4 peppers, red, yellow, orange, green diced
  • 2 cups mushrooms, sliced


  • 1 jar organic Muir Glen Italian herb spaghetti sauce

“Cheese” filling:

  • 15 oz organic tofu, drained
  • 2 T nutritional yeast
  • 2 T ground flax seed
  • 2 T lemon juice
  • 2 T pepper
  • 2 T Italian seasoning
  • 1 T garlic powder


  • ½ c shredded vegan cheese, such as Daiya cheese.

Preheat oven to 400 degrees convection roast or similar setting. Spray baking sheets with cooking spray. Spray vegetables for roasting with olive oil spray then coat with pepper, Italian seasoning, and garlic powder. 

Arrange vegetables on individual baking sheets. Roast for about 10-20 minutes, turning frequently.

When roasting is complete, turn oven down to 350 degrees. Sauté garlic, Italian seasoning, Italian bend puree, leek, carrots, greens, peppers, and mushrooms until tender. Add spaghetti sauce to sauté. Add all “cheese” ingredients to food processor and blend until smooth.

To prepare lasagna, spray baking dish, then coat bottom with thin layer of sauce, followed by layer of roasted eggplant, then sauce, then roasted cauliflower and “cheese”, then layer of roasted zucchini. Continue layering, finishing with layer of sauce followed by layer of shredded cheese.

Bake lasagna at 350 degrees for about 30-45 minutes.

Enjoy this delicious Vegan Eggplant Zucchini Lasagna!