May 20, 2026

Beefless Eggplant Lasagna

Name: Beefless Eggplant Lasagna
Prep time: 15 min
Total time: 115 min
Yield: 6
Ingredients: 2 cans (540 mL each) Aylmer® Accents® Italian Seasonings Chunky Stewed Tomatoes; 2 medium eggplants (2 1/2 lb/1.1 kg each); 1 tsp (5 mL) salt; 2 tbsp (30 mL) olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 package (390 g) Gardein™ Beefless Ground; 1 tub (500 mL) ricotta cheese; 2/3 cup (150 mL) grated Parmesan cheese; 1/4 cup (60 mL) finely chopped fresh basil; PAM® Original Spray; 2 cups (500 mL) shredded mozzarella cheese

15

Prep Time Minutes
115
Total Time Minutes
12
Number of Ingredients
6
Servings

Ingredients

2 cans (540 mL each) Aylmer® Accents® Italian Seasonings Chunky Stewed Tomatoes
2 medium eggplants (2 1/2 lb/1.1 kg each)
1 tsp (5 mL) salt
2 tbsp (30 mL) olive oil
1 onion, diced
2 cloves garlic, minced
1 package (390 g) Gardein™ Beefless Ground
1 tub (500 mL) ricotta cheese
2/3 cup (150 mL) grated Parmesan cheese
1/4 cup (60 mL) finely chopped fresh basil
PAM® Original Spray
2 cups (500 mL) shredded mozzarella cheese

Directions

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Step one

Preheat oven to 400˚F (200˚C). Trim ends of each eggplant; cut lengthwise into 1/4-inch (5 mm) thin slices. Sprinkle evenly with salt; transfer to colander set over bowl. Let stand for 30 minutes (salt with help draw out the excess moisture and remove bitterness in the eggplant.) Pat dry with paper towel.
Step two

Meanwhile, heat oil in large skillet set over medium heat; cook onion for 2 to 3 minutes or until slightly softened. Add garlic; cook for about 2 minutes or until fragrant. Add Gardein™ Beefless Ground; cook for 5 to 8 minutes or until starting to brown. Stir in Aylmer® Accents® Italian Seasonings Chunky Stewed Tomatoes; bring to boil. Reduce heat to medium-low; simmer for 15 to 20 minutes or until sauce is thickened.
Step three

Stir together ricotta, Parmesan and basil; set aside. Spray 13- x 9-inch (3.5 L) baking dish with PAM® Original Spray. Spread 1/2 cup (125 mL) sauce over bottom of prepared pan. Top with layer of eggplant slices, sauce, ricotta mixture and mozzarella; repeat layers twice.
Step four

Cover with foil; bake for 30 minutes. Remove foil; bake, uncovered, for 20 to 30 minutes or until golden brown and bubbly and eggplant is tender. Let stand for 10 minutes before slicing.