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    Home » Recipes » Pasta and Noodles

    Published: Dec 18, 2015 · Modified: Sep 2, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Eggplant Lasagna

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    This indulgent vegan Eggplant Lasagna has a homemade tomato sauce with red pepper, homemade tofu ricotta, and grilled eggplant.

    Eggplant Lasagna on a plate.

    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.

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    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

    • Baked Tofu Fries
    • Spinach and Broccoli Vegan Quiche
    • Tofu Frittata
    • Spinach, Tofu, and Pine Nut Enchiladas

    How to Make This Recipe

    1. Cut off the ends of the eggplant and brush with olive oil
    2. Cook on a grill or grill pan until char marks appear.
    3. Heat olive oil in a pan on medium heat. Add chopped onions and cook until translucent.
    4. Add chopped red pepper. Cook until tender.
    5. Add tomato sauce, fire roasted tomatoes, tomato paste, basil, oregano, salt and pepper. Simmer for 20 minutes.
    6. In a 7 ½" x 9 ½" baking dish (or similar size), pour tomato sauce. Place three lasagna noodles on top of sauce.
    7. On top of the sauce, place eggplant.
    8. Spread tofu ricotta on top of eggplant.
    9. Repeat with another layer of noodles, tomato sauce, eggplant, tofu ricotta,
    10. Finish with noodles and sauce.
    11. Bake in the oven covered for 60 minutes.
    12. Let lasagna rest about 10 minutes.

    Can Lasagna Be Cooked Without Boiling?

    This recipe uses no-boil lasagna noodles. It saves time and is less of a hassle.

    How Long Does This Recipe Last?

    This vegan lasagna will last 4-5 days in an airtight container in the fridge.

    Can You Freeze Leftover Lasagna?

    Yes! Let lasagna cool completely.

    For individual portions, slice and wrap in plastic wrap and place in freezer bag or airtight container. Freeze up to 3 months.

    Variations / Additions

    • Shredded vegan mozzarella, vegan parmesan
    • Store-bought marinara sauce
    • Sun-dried tomatoes
    • Spinach, mushrooms, zucchini, butternut squash, broccoli, or whatever veggies you like
    • Vegan crumbles, beans, or walnuts (which I used in Zucchini Lasagna)

    Eggplant Lasagna close up.

    Recipe

    What could be more comforting than some vegan lasagna? No one will notice it's dairy free and gluten free.

    *Don't forget to come back and leave your feedback and star rating.

    Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    I love these Pyrex baking dishes! I used a 7 ½" x 9 ½" baking dish for this recipe. It's great because it comes with a cover, so I can put it in the fridge.

    Pyrex Rectangular Food Storage

    📋 Recipe

    Eggplant Lasagna
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    5 from 1 vote

    Eggplant Lasagna

    This indulgent vegan Eggplant Lasagna has a homemade tomato sauce with red pepper, homemade tofu ricotta, and grilled eggplant.
    Course Main Course
    Cuisine Italian inspired
    Prep Time 10 minutes minutes
    Cook Time 1 hour hour 35 minutes minutes
    Total Time 1 hour hour 45 minutes minutes
    Servings 6
    Calories 171kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    Eggplant

    • 4 slices of eggplant cut lengthwise that are ¼" thick
    • olive oil

    Tomato Sauce

    • 1 tablespoon olive oil
    • ½ cup chopped onion
    • ¼ 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
    US Customary - Metric

    Instructions

    • Preheat oven to 350°.

    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.  

    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. Simmer for 20 minutes.

    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.
    • 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.
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    Nutrition

    Calories: 171kcal | Carbohydrates: 19g | Protein: 9g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 726mg | Potassium: 858mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1220IU | Vitamin C: 23.1mg | Calcium: 102mg | Iron: 4.1mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

     

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      Recipe Rating




    1. thelazyveganbaker says

      January 12, 2016 at 7:27 am

      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!

      Reply
      • Willow Moon says

        January 12, 2016 at 6:11 pm

        Thanks! I love to hear feedback!

        Reply
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    I've been vegan for 23 years and
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