Low-Carb Eggplant Lasagna

If you’re craving lasagna but not the carb-heavy pasta, try swapping in roasted eggplant for the noodles. This no-pasta eggplant lasagna feels light yet satisfying.

If you want to learn how to make eggplant lasagna that rivals the traditional version, this method is for you. No-pasta eggplant lasagna takes all the best parts of the classic—melty cheese, rich tomato sauce, those golden, bubbly corners—and layers them up with tender, roasted eggplant instead of pasta.

It’s hearty and comforting, but somehow lighter. This vegetarian lasagna lets you sneak in more veggies without even trying.

Honestly, it looks just like the real deal, but the flavor and texture really depend on how you handle the eggplant and stack your layers. Roasting instead of frying is key—your eggplant stays firm, not greasy, and the whole dish turns out less heavy. The ricotta cheese makes everything creamy, and the marinara and mozzarella cheese pull it all together in that classic Italian way. This healthy dinner is perfect for those who want a lighter alternative to heavy pasta dishes.

We’ll also look at how this version stacks up against eggplant Parmesan and moussaka, plus some tricks to dodge soggy layers. Want to lighten it up or make it vegan? That’s easy, too. By the end, you’ll know how to layer it so it slices clean, bake it just right, and pair it with sides that make the whole meal feel special (but not fussy).

Table of Contents

• So, What’s No-Pasta Eggplant Lasagna?
• Eggplant Lasagna, Eggplant Parmesan, or Moussaka?
• Let’s Talk Ingredients: What Matters Most
• Building the Perfect Eggplant Layers
• RECIPE: Low-Carb Eggplant Lasagna
• Top Assembly & Baking Tips for Eggplant Lasagna
• How to Customize Eggplant Lasagna
• What to Serve with Eggplant Lasagna
• Store, Reheat, and Prep Ahead
• Your Eggplant Lasagna Questions—Answered

So, What’s No-Pasta Eggplant Lasagna?

No-pasta eggplant lasagna is basically a lasagna where roasted eggplant slices stand in for the noodles. You still get those layers—marinara, ricotta, mozzarella—but no pasta.

The bake holds together nicely, and it’s got all the comfort of the original, just without the carb crash. When learning how to make eggplant lasagna, the quality of the vegetables and the creamy ricotta cheese layer are the most important elements.

How Eggplant Steps Up as “Noodles”

For this kind of eggplant lasagna, you’ll want to slice big eggplants lengthwise, about ¼ inch thick. Sprinkle them with salt and let them hang out for 20–30 minutes. It pulls out some water and takes away any bitterness.

Once you’ve patted them dry, roast them at 400°F (200°C) for about 20–25 minutes. Roasting keeps the eggplant tender but not mushy. Plus, you skip the extra oiliness you’d get from frying.

After roasting, those eggplant slices act just like pasta sheets. In a 9x13-inch dish, start layering:

• Marinara sauce
• A ricotta mix with egg, Parmesan, garlic, and herbs
• Shredded mozzarella

Usually, you’ll do three layers, just like a classic lasagna. The eggplant gives it structure so you can actually slice it and it won’t fall apart. That’s always a win, right?

Where Did This Idea Come From?

Eggplant lasagna is rooted in Italian cooking, borrowing from traditional lasagna but swapping noodles for veggies. Most versions are vegetarian lasagna recipes, loaded with basil, oregano, garlic, and tomato sauce.

But it’s not quite the same as other eggplant dishes.

• Eggplant Parmesan uses fried eggplant, tomato sauce, and cheese—no ricotta layer in sight.
• Moussaka, from Greece, throws in spiced meat and a thick béchamel topping instead of mozzarella.

Eggplant lasagna? It’s closest to classic lasagna in how it’s built—layers, ricotta, the works—but just swaps the noodles for roasted eggplant slices. That one change tweaks the texture and nutrition, but the Italian flavors stay right where they should.

Why Bother Making Eggplant Lasagna?

The obvious difference: no pasta. That makes it a go-to for anyone after a low carb lasagna. You’re cutting down on refined carbs and getting more veggies in every bite.

Roasting, not frying, also means less fat. Go with part-skim ricotta or mozzarella and you’ve got a lighter dish, but it still feels like lasagna—promise.

Eggplant brings fiber and a gentle, earthy flavor. It soaks up all that tomato and herb goodness, so every forkful is balanced but never heavy.

And if you like to play with your food:

• Stir some spinach into the ricotta for extra greens.
• Craving something meatier? Add ground beef or sausage.
• Want it vegan? Use tofu or cashew-based ricotta instead.

It’s easy to tweak, so you can make it fit your diet and still keep all those lasagna vibes. This meal is the ultimate comfort food for any night of the week.

Eggplant Lasagna, Eggplant Parmesan, or Moussaka?

All three dishes are baked in layers, but they each have their own personality.

Eggplant lasagna is the one that feels most like classic lasagna. You use roasted eggplant instead of pasta, then layer up with marinara, mozzarella, and a creamy ricotta mixture. Roasting keeps things tender but not floppy, so you get those clean slices. The flavor? All the Italian hits—basil, oregano, garlic, tomato.

Eggplant Parmesan is a bit more straightforward. Usually, there’s no ricotta—just eggplant, tomato sauce, mozzarella, and Parmesan. The eggplant’s often fried, so it’s softer and can be a bit oily. It’s big on cheese and sauce, but doesn’t really hold its shape like lasagna does.

Moussaka comes from Greece and is a whole different vibe. There’s a layer of seasoned ground meat (think lamb or beef) with spices like cinnamon and nutmeg. Instead of mozzarella, it’s topped with a thick béchamel sauce that bakes up golden and firm. It’s richer, denser, and honestly, pretty filling.

Dish	Cheese Layer	Meat	Topping	Flavor Style
Eggplant Lasagna	Ricotta + mozzarella	Usually no	Mozzarella + Parmesan	Italian herbs
Eggplant Parmesan	Mozzarella + Parmesan	No	Melted cheese	Italian, tomato-forward
Moussaka	No ricotta	Yes	Béchamel	Greek, warm spices

Let’s Talk Ingredients: What Matters Most

This lasagna only works if you nail the eggplant slices, mix up a balanced cheese filling, and use a sauce that’s got those unmistakable Italian flavors. Every layer needs to hold up, stay moist (but not wet), and hit the right notes so the final bake is tender, not soggy.

Eggplant: The Star of the Show

Eggplant is your noodle here, so how you prep it matters. Slice it lengthwise about ¼ inch thick so it cooks evenly and doesn’t fall apart.

Salt the slices and give them 20–30 minutes to rest. This pulls out water and tames any bitterness. Pat them dry before they hit the oven.

Brush or spray with extra virgin olive oil—or just skip it for a lighter touch—then roast at 400°F (200°C) for 20–25 minutes, flipping halfway. Roasting keeps things firm and prevents the dreaded oil-soaked eggplant.

You want those roasted eggplant slices to be tender, maybe a little browned, but not floppy. That bit of color adds flavor and helps your layers stay put when it’s time to serve.

Trying to lighten things up? Skip the oil and roast on parchment. Definitely don’t fry—eggplant is a sponge and can turn greasy fast.

Cheese: Getting That Creamy Goodness

The ricotta cheese layer is what makes eggplant lasagna so creamy. Every great eggplant lasagna recipe relies on this smooth filling to balance the acidity of the tomato sauce.

Using a high-quality ricotta cheese gives you a richer texture, but part-skim options work great if you want to cut back a bit. This eggplant lasagna with ricotta is perfect for those seeking a satisfying, protein-rich meal without the noodles.

Mix the ricotta cheese with an egg, some grated Parmesan cheese, minced garlic, and fresh basil or parsley. The egg helps it set when baked.

Add a pinch of salt and black pepper. Stir it until it’s smooth, but don’t overdo it or it’ll get runny.

For the rest, use shredded mozzarella cheese. A combo of mozzarella cheese and Parmesan gives you that melty, sharp, salty finish. The mozzarella cheese melts into gooey layers, while Parmesan brings a little bite.

Want to cut the fat? Go with part-skim mozzarella and just use a bit less cheese. You can swap some of the ricotta for blended cottage cheese or plain Greek yogurt, too, if you’re feeling adventurous.

Sauces: Marinara, Meat, or Veggies?

You’ll want about 3 cups of marinara sauce or a thick tomato sauce made from crushed tomatoes. A thicker sauce keeps your layers from sliding around.

Season your sauce with garlic, dried oregano, dried basil, or a dash of Italian seasoning. Simmer it a bit to deepen the flavor and get rid of extra moisture.

Keeping it vegetarian? Toss in sautéed spinach, mushrooms, or zucchini—just cook them first so they don’t make things watery later.

Want meat? Brown up some ground beef or sausage and mix it into the sauce. That’ll make it heartier, kind of like moussaka, but you still get that ricotta and mozzarella goodness.

Always start with a thin layer of sauce on the bottom of your dish. It keeps the eggplant from sticking and builds up flavor from the ground up.

Herbs and Seasonings: The Secret to “Italian” Flavor

It’s all about the herbs. Dried oregano and dried basil give your sauce the right vibe, while fresh basil between the layers brightens everything up.

Don’t skip the garlic. Fresh minced garlic in both the ricotta and sauce really makes a difference.

Salt and black pepper are important, but remember Parmesan is salty, so go easy and adjust as you go.

Feeling bold? A pinch of red pepper flakes adds a little heat. Or try some lemon zest in the ricotta for a fresh kick—surprisingly good.

Keep it simple and let the main ingredients shine. That’s how you get a lasagna that’s creamy, structured, and unmistakably Italian.

Building the Perfect Eggplant Layers

Getting that perfect bite is all about how you prep the eggplant—cutting even slices, drawing out extra moisture, and roasting until they’re just tender. Take your time here; it’s the trick to layers that hold up instead of turning into a watery mess.

How to Slice Eggplant for Lasagna Layers

Start by slicing your eggplant lengthwise into sheets—aim for about ¼ inch thick. That shape is the closest you’ll get to pasta, and it fits just right in a 9x13-inch baking dish. Feels a bit like magic, honestly.

You’ll want a sharp chef’s knife or, if you’ve got one, a mandoline slicer. The mandoline keeps things super even, which means all your slices roast at the same speed. If you go freehand and get uneven, some bits get mushy and others stay tough—never fun.

Looking for a bit more bite? Try cutting your slices a little thicker—maybe ⅜ inch. Thicker slices keep their shape better, especially when you stack them up with marinara and ricotta. Totally up to you.

Chop off the stem and toss any skinny edge pieces. Before you salt, pat the slices dry so they’re ready to shed some moisture.

Why Salt Eggplant? (And How to Do It)

Salting eggplant is one of those steps that makes a big difference in both flavor and texture. Lay your slices out in a single layer on a baking sheet, then sprinkle salt on both sides—not too much, just enough.

Give them 20–30 minutes to sit. The salt draws out water (and a bit of bitterness, if you’re worried about that). It’s the secret to lasagna that isn’t a soggy mess later.

You’ll start to see beads of liquid forming. Just blot them off with paper towels. Only rinse if you went a little wild with the salt.

Getting rid of that surface moisture means your eggplant roasts instead of steams. Drier slices soak up less oil and help the whole lasagna hold together—nobody wants watery layers.

Roasting or Grilling: Which is Better?

For most folks, roasting is the way to go for eggplant lasagna. Brush the slices with a little olive oil (or just spray them if you’re cutting back on fat). Skip frying—eggplant is basically a sponge, and it’ll get greasy fast.

Spread the slices on parchment-lined baking sheets in a single layer. Roast at 400°F (200°C) for 20–25 minutes, flipping halfway. You’re looking for light golden color and slices that are tender but not falling apart.

Grilling is another option if you want some smokiness. Just grill over medium heat until soft with a few char marks. Grilling uses less oil and adds a bit of depth—kind of a nice twist if you’re into that.

Let the roasted eggplant cool off a bit before layering. Warm, flexible slices stack up neatly with all the good stuff—marinara, ricotta, mozzarella—so your lasagna holds its shape.

RECIPE: Low-Carb Eggplant Lasagna

If you are looking for a reliable eggplant lasagna recipe, look no further. Instead of pasta, you’ll use roasted eggplant slices for those structured, tender layers. This no-pasta eggplant lasagna feeds 6–8 people and fits a standard 9×13-inch dish—perfect for a cozy dinner.

What You’ll Need

For the Eggplant:

• 2–3 large eggplants, sliced lengthwise (¼-inch thick)
• 2–3 tbsp olive oil
• Salt

Ricotta Mixture:

• 2 cups ricotta (whole milk or part-skim)
• 1 egg
• ½ cup grated Parmesan
• 1–2 cloves garlic, minced
• 2 tbsp chopped parsley or basil
• Salt and black pepper

For Assembly:

• 3 cups marinara sauce
• 2–3 cups shredded mozzarella
• Extra Parmesan for topping

How to Make It

Salt your eggplant and let it rest for 20–30 minutes. Pat dry, brush with a little oil, and roast at 400°F (200°C) for 20–25 minutes, flipping once.

Mix up your ricotta, egg, Parmesan, garlic, herbs, salt, and pepper until smooth. This layer adds a creamy texture and helps everything hold together.

Spread a thin layer of marinara in your baking dish. Add eggplant, then the ricotta mix, more sauce, and mozzarella. Repeat for about three layers, finishing with sauce, mozzarella, and a sprinkle of Parmesan.

Cover with foil and bake at 375°F (190°C) for 25 minutes. Take off the foil and bake another 15–20 minutes, until it’s bubbling and lightly golden. Let it rest for 15–20 minutes before you slice—trust me, it’s worth the wait for those perfect layers.

Top Assembly & Baking Tips for Eggplant Lasagna

Want neat slices and a lasagna that doesn’t fall apart? Focus on firm layers, controlling moisture, and baking in two stages. It really makes all the difference—your eggplant casserole will be as sturdy as the pasta version.

Layering: The Order Matters

Begin with a thin layer of marinara at the bottom of your 9x13-inch dish. This keeps things from sticking and gives the first eggplant layer a little moisture boost.

Next, lay down a single layer of roasted eggplant. Overlap them just a bit so you don’t end up with holes in your lasagna.

Spread on the ricotta mixture. In eggplant lasagna with ricotta, this is what gives structure and that creamy bite, so don’t skimp and try to go edge to edge.

Spoon on more marinara, then sprinkle with mozzarella. Repeat everything for two more layers. Three layers is usually the sweet spot.

Finish with marinara, mozzarella, and a final dusting of Parmesan. Press down gently after each layer to keep things compact—air pockets are not your friend here.

Don’t drown the dish in sauce. Too much liquid means messy slices later on.

Meatless or Meaty? How to Adjust

For a vegetarian eggplant lasagna, a thick marinara is key. If your sauce looks thin, simmer it for 5–10 minutes to get rid of extra water before you start layering.

Want more veggies? Add sautéed spinach, mushrooms, or zucchini between layers. Cook them first—raw veggies will just release water and make things soggy.

If you’re craving meat, brown ground beef or turkey before adding your marinara. Let it simmer until thick (not soupy), and drain off any extra fat. You want a thin, even meat layer—too much and you’re veering into moussaka territory.

Balance matters. Heavy meat layers can overwhelm the eggplant, ricotta, and cheese, so keep it light.

Baking to Get That Perfect Texture

Cover with foil and bake at 375°F (190°C) for 25 minutes. This helps everything heat through evenly.

Take off the foil and bake for another 15–20 minutes, until the top is bubbly and a little golden around the edges.

If the top starts browning too fast, just pop the foil back on loosely. And don’t overbake—eggplant can go from perfect to mushy in a hurry.

Let it rest for 15–20 minutes before cutting. This is the hardest part, but it’s what keeps your slices neat and the layers firmly set.

How to Customize Eggplant Lasagna

This dish is easy to tweak—make it lighter, prep it ahead, or go fully plant-based. A few swaps in cheese, eggplant, or sauce and you’ve got a classic Italian bake, a healthy dinner, or a vegan vegetable lasagna. It’s kind of a blank canvas.

Vegetarian & Vegan Swaps

Classic no-pasta eggplant lasagna is already a solid vegetarian eggplant lasagna—just eggplant, marinara, ricotta, mozzarella, and Parmesan.

If you want more texture, fold some chopped spinach into the ricotta. Or, add sautéed mushrooms or zucchini between layers. They bulk things up and you might even use less cheese.

Going vegan? Swap out the ricotta, egg, and mozzarella for plant-based versions.

Vegan ricotta ideas:

• Tofu ricotta: Crumble firm tofu and mix with lemon juice, garlic, nutritional yeast, salt, and basil.
• Cashew ricotta: Blend soaked cashews with lemon juice, garlic, and nutritional yeast until creamy.

Top with your favorite vegan mozzarella or just sprinkle a mix of ground almonds and nutritional yeast. For more flavor, roasted mushrooms or caramelized onions are a great add-in (vegan cheese can be a little mild on its own).

Always roast the eggplant—don’t fry. It keeps the texture firm and the oil in check.

Low-Carb & Gluten-Free Ideas

This recipe is naturally gluten-free since eggplant stands in for pasta. Just double-check your marinara for any sneaky wheat or fillers.

For a lighter, lower-fat version, focus on three things: eggplant, cheese, and oil.

For the eggplant:

• Roast on parchment with just a light spray of oil.
• Skip frying altogether.
• Cut slices a bit thicker (about ⅜ inch) to keep the layers from getting too soft.

For the ricotta:

• Use part-skim ricotta.
• Swap half the ricotta for low-fat cottage cheese or plain Greek yogurt (blended smooth).
• Add extra herbs or some lemon zest for flavor without the extra fat.

Dial back the mozzarella a bit and go for a sharper Parmesan on top. You’ll still get all the flavor, just with a lighter feel.

Meal Prep: Make-Ahead & Freezing Tips

No-pasta eggplant lasagna is great for meal prep—it stores and reheats like a champ. Assemble it up to a day ahead, cover, and stash in the fridge until you’re ready to bake.

For weeknight meals, bake the whole thing and let it rest before slicing. Store portions in airtight containers for up to 3 days in the fridge.

Want to freeze it? Cut into slices, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat in a 350°F oven—no need to settle for soggy leftovers.

If freezing, make sure your eggplant is roasted well and don’t go overboard with sauce. That’s the trick to avoiding watery reheated lasagna.

What to Serve with Eggplant Lasagna

Eggplant lasagna pairs best with crisp, fresh sides and drinks that balance out the rich tomato and cheese layers. Think about contrast—salads, a glass of red, a little garlic bread—so your comfort food dinner feels satisfying but not heavy. Who can say no to that?

Easy Sides to Try with Eggplant Lasagna

Eggplant lasagna is already pretty rich and saucy, so honestly, something fresh or a little tangy on the side just makes sense.

Top salad picks:

• Arugula salad with a punchy lemon vinaigrette and some shaved Parmesan
• Italian chopped salad—think romaine, cucumber, tomato, and a bit of red onion
• Simple mixed greens tossed with a light Italian dressing

The peppery arugula or that crisp romaine really cuts through all the creamy ricotta and gooey mozzarella. It just works.

Not in a salad mood? A warm veggie side is great too. Roasted asparagus, garlicky green beans, sautéed spinach with lemon, grilled zucchini—any of these keep things light and don’t weigh down your meal.

Craving bread? Go for a crusty sourdough or a whole grain baguette. Or, if you’re after comfort food vibes, a few slices of garlic bread never hurt anyone (well, maybe your willpower).

What to drink:

Version	Wine	Non-Alcoholic
Classic	Chianti, Sangiovese	Sparkling water with lemon
Lighter	Pinot Noir	Unsweetened iced tea
Vegan	Garnacha, Nero d’Avola	Pomegranate spritzer

Honestly, anything with a bit of acidity is going to play well with all those tomato flavors.

How to Garnish and Serve Eggplant Lasagna

Let the lasagna chill for about 15–20 minutes before you even think about slicing it. Trust me, it’s worth the wait—that way you’ll get nice, tidy squares with all those pretty layers.

For toppings, I usually go with:

• Fresh basil or parsley (can’t go wrong)
• Just a sprinkle of grated Parmesan
• Maybe some red pepper flakes if you like a little kick

These little touches add a pop of color and keep things tasting bright.

When it comes to plating, a wide white plate really shows off those layers. Spoon a bit of warm marinara around the slice if you’re feeling fancy. And instead of dumping salad on top, just add a handful of greens on the side. It looks better and tastes fresher.

Doing a lighter version? Lemon zest and extra herbs make it taste brighter. For vegan lasagna, try almond Parmesan or a shower of fresh basil—it’s simple but so good.

Store, Reheat, and Prep Ahead

Eggplant lasagna actually holds up really well for a few days, and it reheats without turning into a soggy mess. The trick is letting it cool, wrapping it up tight, and reheating gently—so you keep those layers of roasted eggplant, ricotta, marinara, and cheese looking sharp.

Storing in the Fridge or Freezer

After baking, let the lasagna rest 15–20 minutes, then cool it down to room temp before you stash it away.

For fridge storage, pop slices in airtight containers or just wrap up your 9x13-inch dish with foil or a snug lid. It’ll keep for up to 4 days. Roasted eggplant doesn’t fall apart easily, so this is a meal-prep win.

For freezing, cut it into single servings. Wrap each piece in plastic wrap, then foil, or use freezer containers. It’ll last up to 3 months no problem.

Want to prep ahead? You can assemble the whole thing, cover it tight, and refrigerate up to 24 hours before baking. If you’re baking it straight from the fridge, tack on an extra 5–10 minutes to the covered bake time.

How to Reheat Without Ruining It

For the best texture, skip the microwave if you can and use the oven. Place slices in a baking dish, cover with foil, and bake at 350°F (175°C) for 15–20 minutes. Take off the foil for the last 5 minutes so the cheese stays a little firm and doesn’t get rubbery.

If it’s frozen, thaw it overnight in the fridge first. Then just use the same oven method as above.

If you’re in a rush, the microwave works—just use medium power and zap it in 60-second bursts, so you don’t end up with rubbery cheese or mushy eggplant. The goal is to warm it through, not overcook it.

Your Eggplant Lasagna Questions—Answered

How you prep your eggplant, pick your cheese, and adjust bake time totally changes the texture, richness, and flavor. Swapping up the layers or ingredients lets you tweak for low‑carb, vegetarian, or vegan diets. There’s a lot of room to play here.

How do I keep my eggplant from getting soggy?

Slice the eggplant about ¼ inch thick. Lay out the slices, sprinkle with salt, and let them sit for 20–30 minutes to pull out moisture—then pat them dry.

Roast at 400°F (200°C) for 20–25 minutes, flipping halfway. Roasting (not frying!) keeps them firm and not oily.

Don’t go crazy with oil—just a light spray or brush. If you want the layers extra sturdy, try slicing a little thicker, like ⅜ inch.

Which cheeses work best in eggplant lasagna?

Whole milk ricotta is your friend for a creamy, stable filling. Mix it with egg, Parmesan, garlic, and herbs for flavor and structure.

Low-moisture mozzarella is perfect for clean layers and a bubbly, golden top without turning the whole thing watery.

Finish with Parmesan for a sharper bite. Want it lighter? Use part-skim ricotta and mozzarella, or swap some ricotta for cottage cheese or even Greek yogurt if you’re feeling adventurous.

What can I use instead of noodles in lasagna?

Eggplant is the classic swap because it’s the right size and shape for layering—just roast it first so it stays firm.

You can also try zucchini slices or mix them with eggplant. Roast or grill them before layering to get rid of extra moisture.

For a smoky note, grilling the veggies adds a little something special.

How long and at what temp should I bake eggplant lasagna?

Bake your assembled lasagna at 375°F (190°C).

Cover with foil and bake for 25 minutes. Take off the foil and bake another 15–20 minutes until the cheese is bubbly and golden.

Let it rest for 15–20 minutes before cutting in. This is key for neat slices and set layers (I know, waiting is hard).

Is eggplant lasagna without pasta good for low-carb diets?

Absolutely. Swapping out pasta for eggplant drops the carbs way down compared to traditional lasagna.

If you want to lighten it up even more, roast the eggplant with minimal oil and use part-skim cheeses. A little less mozzarella and more herbs, garlic, and marinara go a long way flavor-wise.

Skip frying the eggplant—it just soaks up oil and adds unnecessary calories.

Is It Possible to Make No-Pasta Eggplant Lasagna Vegan or Vegetarian?

Absolutely! This eggplant lasagna recipe is naturally vegetarian if you stick with marinara, ricotta cheese, mozzarella, and Parmesan. Toss in some spinach or mushrooms if you’re after a bit more texture.

Now, for a vegan twist on how to make eggplant lasagna, swap out the ricotta cheese for tofu ricotta or cashew ricotta. Vegan mozzarella works great, or a topping with ground almonds and nutritional yeast totally does the trick.

If you’re craving even more flavor, try adding roasted mushrooms, caramelized onions, or fresh basil. A little miso stirred into your vegan ricotta? It’s kind of a game changer, honestly.