Eggplant Moussaka (aka Vegan, Gluten Free Lasagna) | The Surfers Kitchen Print
vegan gluten free lasagna on a plate with sunshine coming in from a nearby window

Vegan, Gluten Free Lasagna or Eggplant Mouussakka

  • Author: Karla


This recipe comes from Veganomicon and is slightly adapted here to be Whole 30, Paleo and soy free.



Roasted Vegetables:

1 small eggplant

2 small zucchini

3-4 potatoes

1/4 cup olive oil

Tomato Sauce:

2 cans diced tomatos

1/8 cup olive oil

1 clove garlic

1/2 onion, diced

1/2 teaspoon cinnamon

2 teaspoons dried oregano


Cashew Cream:

1 1/2 cups raw cashews, soaked

juice from half a lemon

1 clove garlic


1 teaspoon cumin

For the top layer:

1/2 cup Panko (Japanese bread crumbs) or 1/2 cup macadamia nuts, finely processed


First, soak the cashews for at least 4 hours.

Preheat oven to 400 degrees.  Lightly oil baking sheets.

Vegetable Layer:

Slice the vegetables lengthwise.  Rub eggplant with salt and set aside  in a colander to release excess moisture.  Pat dry with a paper towel.

Place the vegetables on the baking sheets and sprinkle with the 1/4 cup olive oil.

Roast until the vegetables are tender.

Tomato Sauce:

In a saucepan, on medium, saute the onions in the olive oil.  Kalamata oil is one of the tastiest olive oils. Once they are tender, add the garlic.  Add the spices and stir around for a minute or two.  Add the cans of tomatoes and allow to simmer for 15-20 minutes.  I like to use an immersion blender to make it super smooth before using but you don't have to.  Set sauce aside until you are ready to layer.

Cashew Cream

Combine all ingredients in a food processor and process until smooth.  Add a bit of water, if too thick.

Assembling the Dish:

Lightly oil a 9 x 13 baking dish and begin layering your layers.

This is how I layer it:

Tomato Sauce

Roasted Potatos

Tomato Sauce

Roasted Eggplant

Tomato Sauce

Roasted Zucchini

More Tomato Sauce

Cashew Cheese

Breadcrumbs (Or crushed macadamia nuts)

Bake for 35 minutes or until lightly browned.  Allow to cool for about 10 minutes before slicing and serving.