All Recipes

Easy Vegan Lasagna with Eggplant & Boursin Cheese

Name: Easy Vegan Lasagna with Eggplant & Boursin Cheese
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 16
Cuisine: Italian
Ingredients: 3 lbs globe eggplant; 1/2 cup olive oil; Salt as needed; 2 cups walnut halves; 2 Large cloves garlic; 24 oz Boursin® Dairy-Free Cheese Spread Alternative; Garlic & Herbs; 16 Lasagna noodles; 2 cups traditional marinara; 6 oz baby spinach

Recipe courtesy of Chef Molly McGrath
Head of Culinary, All Day Kitchens

Serve your guests this vegan twist on an Italian favorite with our easy lasagna recipe. An easy meal to make that works for any occasion, this vegan dinner combines roasted eggplant, chopped walnuts and Boursin^® Dairy Free Garlic & Fine Herbs cheese for a delicate flavor that’s great for sharing.

Preparation

Equipment:

Sheet Trays, Hotel Pan, Oven

For Lasagna:

Slice each eggplant lengthwise into 4 to 6 slices and toss in the olive oil. Lay in a single layer on sheet trays and salt lightly. Roast eggplant at 425 degrees F until tender and lightly browned. Remove and cool.
Place walnut halves and garlic cloves in a food processor and pulse until walnuts are coarsely chopped. Add the Boursin Dairy-Free and pulse until well blended but not completely smooth. Walnuts should retain some texture.
Spread 1 cup of the marinara sauce in the bottom of a half hotel pan. Top with 4 cooked lasagna noodles. Place ⅓ of the eggplant slices over the noodles and top with ⅓ of the Boursin mix, spread in a single layer. Top this with 3 ounces of spinach and ½ cup marinara. Repeat this layer one more time. Finish lasagna with a final layer of eggplant, noodles and remaining third of the Boursin mix. Spread the final layer of Boursin completely over the noodles so that all pasta is covered.
Bake lasagna at 350 degrees F for 45 to 60 minutes or until filling is bubbling at edges. Allow it to cool and set slightly before serving.

Ingredients

portions

16
serving size

1 Slice
day part

Lunch, Dinner

For Vegan Lasagna:

3

lbs globe eggplant
1/2

cup olive oil
Salt, as needed
2

cups walnut halves
2

Large cloves garlic, peeled
24

oz Boursin® Dairy-Free Cheese Spread Alternative, Garlic & Herbs
16

Lasagna noodles, cooked
2

cups traditional marinara
6

oz baby spinach

About Chef Molly McGrath

Molly McGrath is the head of culinary at All Day Kitchens, a food tech and logistics company focused on building the first distributed restaurant platform. She is a classically trained chef with a career-long passion for food, innovation, and the special place where the two intersect. A Chicago native, Molly holds a degree in Communications from Northwestern University as well as a culinary degree from The Culinary Institute of America at Hyde Park. Her favorite late night snack is Mt. Tam cheese.