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Dairy-Free Eggplant Spinach Lasagna

Dairy-Free Eggplant Spinach Lasagna Related:   appetizers, gluten-free, kid-friendly, pareve, Passover, Shabbat, Shavuot, vegan, vegetables & legumes, vegetarian

Prep time: 10 minutes

Cook time: 40 minutes

Yield: 6–8 servings

As it is customary to eat dairy on Shavuot, I decided to see how I could adjust my Shavuot menu to accommodate my family’s non-dairy needs. This plant-based, whole-foods lasagna uses vegetables as noodles and a creamy bean puree as the “cheese filling,” making it free of dairy and gluten. It provides a “comfort food” feeling without the “comfort food” guilt and is a great alternative to cheese lasagna or blintz casserole.


  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 1 tablespoon nutritional yeast
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon sea salt
  • 2 cups tomato pasta sauce
  • 2 medium eggplants, peeled and sliced into ½-inch slices
  • 2 medium summer squash, thinly sliced
  • 1 cup fresh spinach
  • 1 tablespoon fresh basil


  • Preheat oven to 425 degrees. Prepare your bean filling by processing the drained beans, herbs, salt, garlic, olive oil and nutritional yeast in a food processor until smooth. Put a thin layer of tomato sauce in the bottom of a mid-sized rectangular casserole dish.
  • Arrange 1/3 of the eggplant slices over the sauce. Spread half of the bean filling over the eggplant, and put half of the squash on top, then the spinach. Add a layer of the sauce. Repeat eggplant, bean filling, zucchini, spinach and sauce. Place the final layer of eggplant over the top and pour the remaining sauce evenly over the top.
  • Bake for about 40 minutes. Allow to cool for about 5 to 10 minutes before serving. Top with fresh basil if desired.

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