This indulgent vegan Eggplant Lasagna has a homemade tomato sauce with red pepper, homemade tofu ricotta, and grilled eggplant.
A friend recently gave me a bunch of produce, including a beautiful eggplant that was just begging to be made into a recipe. Also included in the produce was a gorgeous red pepper, so I knew that I had to make a recipe using both.
I have had some gluten free lasagna noodles in my pantry for awhile now, and I thought it was about time to make a recipe with them. This vegan Eggplant Lasagna is the result.
I know lasagna can be a daunting task, but you do not have to do every step in this recipe. I personally think it will taste better, but if you are pressed for time, I can understand.
I made my own tomato sauce with some wonderful ingredients, including the beautiful red pepper that I mentioned earlier. If you are short on time, you could buy your favorite marinara sauce.
I also made a homemade tofu ricotta, which I would definitely make, because I think it really helps make this lasagna, but again, if you can’t fit it into your schedule, there are store bought vegan ricotta cheeses that would work too.
To make things easier for me, I made the tomato sauce and the tofu ricotta the day before. I do that sometimes – make a recipe in steps. Since I have to do a photo shoot with the meals that I make, I like to make things as easy as possible.
Other Recipes You Might Like
- Baked Tofu Fries
- Spinach and Broccoli Vegan Quiche
- Tofu Frittata
- Spinach, Tofu, and Pine Nut Enchiladas
Eggplant Lasagna
What could be more comforting than some vegan lasagna? No one will notice it’s dairy free and gluten free.
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I love these Pyrex baking dishes! I used a 7 1/2″ x 9 1/2″ baking dish for this recipe. It’s great because it comes with a cover, so I can put it in the fridge.
Eggplant Lasagna
This indulgent vegan Eggplant Lasagna has a homemade tomato sauce with red pepper, homemade tofu ricotta, and grilled eggplant.
Ingredients
Eggplant
- 4 slices of eggplant cut lengthwise that are 1/4" thick
- olive oil
Tomato Sauce
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/4 cup finely chopped red pepper
- 15 oz. tomato sauce
- 14.5 oz. fire roasted tomatoes with roasted garlic
- 6 oz. tomato paste
- 2 teaspoons dried basil
- 1 tablespoon dried oregano
- salt and pepper
Lasagna
- gluten free no boil lasagna noodles - I used rice noodles
- Tofu Ricotta (whole batch) or store bought vegan ricotta
Instructions
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Preheat oven to 350°.
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Eggplant: Cut off the skin and brush eggplant slices with olive oil and cook on a grill or grill pan until grill marks appear. Flip and grill the other side.
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Tomato Sauce: In a hot pan with olive oil cook chopped onion until translucent. Add finely chopped red pepper and cook until tender. Add tomato sauce, fire roasted tomatoes with roasted garlic, tomato paste, basil, oregano, salt, and pepper. Cook on simmer for 20 minutes.
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Lasagna: Put a small amount of olive oil in a 8x8, 9x9, or 7 ½ x 9 ½ casserole dish. Pour some of the tomato sauce mixture and spread all over pan. Place three lasagna noodles on top of sauce, overlapping if needed. On lasagna noodles spread more tomato sauce. On top of the sauce place grilled eggplant. On top of grilled eggplant, spread tofu ricotta.
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Repeat with another layer noodles, sauce, eggplant, tofu ricotta. Finish with noodles, and sauce. Bake at 350° covered for 1 hour, or until noodles are cooked through.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Gloria @ Homemade & Yummy says
Always looking for a new way to use eggplant. I never liked it before…but LOVE it now. Thanks!!
Willow Moon says
I get that! I have had eggplant in dishes that made me never want to eat it again, and I have had eggplant in recipes that made me want more! It all depends on how it is prepared and cooked!
khadija says
This might be crazy but i love eggplant so much!! it’s crazy. i am going to make this recipe but can i use the normal ricotta (am not vegan and i don’t think i can easily find vegan ricotta where am at), the photo is just making me salivate 🙂
Willow Moon says
Of course you can use whatever you want!
Mark, CompassandFork says
We have been making our own version of eggplant lasagna for years. Such a filling vegetable and brings real richness to the dish. I will have to try your version of the dish as we are always looking for variations.
revisfoodography says
I love eggplant and always make Indian curries. This lasagna seems to be a wonderful idea and another lovely way to enjoy my favorite eggplant.
Willow Moon says
It’s funny you mention Indian curries. Whenever I go to an Indian restaurant I order Baingan Bharta, which is made with eggplant. I love curries too, but that is my favorite Indian dish.
Christine | Mid-Life Croissant says
1) I love this recipe 2) gluten free lasagna noodles??? So excited to try. I never make lasagna because…gluten. 3) I want a friend that just gives me amazing produce. Jealous!
Willow Moon says
They are a lot of great companies that make gluten free pasta that you should check out! I love Ancient Grains because some of their pasta is made with lentil and quinoa – so high in protein.
Melissa says
This looks good. I’m like you and I make everything from scratch but I haven’t had lasagne in a while so I’m very interested in trying your tofu ricotta.
Kathy Hester says
This is a fantastic recipe! I love adding eggplant to lasagna.
Everyday Sarah Jane says
This looks great! I always use zucchini to replace the lasagna noodles but I love your idea of using eggplant! Thanks for sharing! XO
Willow Moon says
I made lasagna many years ago using zucchini as noodles, and quinoa as the filling. It was someone else’s recipe. I think I would add tofu ricotta to that recipe, because it felt like something was missing.
Everyday Sarah Jane says
Oh quinoa filling sounds great too!!!
AvocadoPesto says
Love that this is made with tofu ricotta — I’ve always wanted to try making that!!
Amanda says
I love using gluten-free no boil lasagna noodles, the eggplant seems like such a great addition!
thelazyveganbaker says
I made this the other day. Eggplant in lasagna = awesome idea!!! I made the tofu ricotta and added a bunch of extra dried basil to it. I haven’t had ricotta in a long time either so no idea what it’s supposed to be like ;-/. Yummy recipe!
Willow Moon says
Thanks! I love to hear feedback!