• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Summer
  • FREE EBOOK
  • Shop

Create Mindfully

menu icon
go to homepage
  • About
  • Recipes
  • Summer
  • FREE EBOOK
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Summer
    • FREE EBOOK
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Pasta and Noodles

    Modified: Jun 18, 2025 · Published: Jan 16, 2025 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Vegan Eggplant Lasagna

    Jump to Recipe Pin

    This indulgent Vegan Eggplant Lasagna is made with a homemade tomato sauce, homemade tofu ricotta, and roasted eggplant.

    Vegan Eggplant Lasagna on a plate with fork.

    💌 SAVE THIS

    I'll email this post to you, so you can come back to it later!

    This Vegan Eggplant Lasagna is a warm and comforting meal - perfect for a cold winter's night!

    I know lasagna can be a daunting task, but you do not have to do every step in this recipe. I think it will taste better, but if you are pressed for time, I understand.

    I made my own tomato sauce with red bell pepper. If you are short on time, you could buy your favorite marinara sauce.

    I also made homemade tofu ricotta, which I would definitely make, because I think it 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 photoshoot with the meals that I make, I like to make things as easy as possible.

    Another eggplant recipe to try is my Vegan ELT Sandwich recipe.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 📖 Variations / Additions
    • 🔪 Instructions
    • ❄️ Can You Freeze Leftover Lasagna?
    • 🍽 Serving
    • 👩🏻‍🍳 Recipe FAQs
    • Other Vegan Lasagna Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • It is warm and comforting.
    • It can easily be made low-carb by switching out the lasagna noodles with more sliced eggplant.
    • No one will know it is dairy-free, because the tofu ricotta is so good!

    🧾 Ingredients

    Eggplant lasagna ingredients on a cutting board with labels.
    Eggplant lasagna ingredients on a cutting board with labels.
    • Eggplant: I used an American eggplant (globe eggplant). You could also use a zebra eggplant or another variety.
    • Olive oil: For cooking the veggies.
    • Onion: Adds a sweet pungent flavor. I used a yellow onion.
    • Red pepper: Adds a sweet flavor.
    • Tomato sauce: I used tomato sauce and the other ingredients listed here to make my own marinara sauce. You could also use store-bought marinara sauce.
    • Fire-roasted tomatoes: Adds a smoky flavor.
    • Tomato paste: Adds a concentrated sweetness.
    • Basil and oregano
    • Salt and pepper: Enhances flavors and adds flavor. I like to use sea salt.
    • Lasagna noodles: I used no-boil gluten-free lasagna noodles. Use your favorite lasagna noodles. If you want a no-noodle lasagna, you could use two eggplants.
    • Tofu ricotta: I used my Homemade Tofu Ricotta recipe. You can use store-bought vegan ricotta as well.
    • Nutritional yeast (optional): Adds a cheesy flavor. You could also use store-bought or homemade vegan parmesan.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    📖 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)
    30 Minute Vegan Dinners 7-Day Meal Plan on iPad.

    FREE EBOOK!

    Sign up to get recipes and the

    FREE 7-meal plan that saves you hours.

    Shopping list included!

    Unsubscribe at any time.

    🔪 Instructions

    Collage photo of onions and garlic in a skillet, next red pepper added, then spices, tomato paste and tomato sauce, and then cooked down.

    Step 1: Heat olive oil in a pan on medium heat. Add chopped onions and cook until translucent. Add minced garlic.

    Step 2: Add chopped red pepper. Cook until tender.

    Step 3: Add tomato sauce, fire-roasted tomatoes, tomato paste, basil, oregano, salt and pepper.

    Step 4: Simmer covered for 20 minutes.

    Collage photo of lasagna being made. First the eggplant is being cut on a mandolin, then on a sheet pan for roasting. Next showing the different layers in a baking dish.

    Step 5: Slice the eggplant on a mandoline. If you don't have one, slice it really thin with a knife.

    Step 6: Place on a parchment paper lined baking sheet. Brush olive oil on both sides.

    Step 7: Roast in the oven for 25 minutes, flipping halfway through.

    Step 8: Pour tomato sauce into a 7 ½" x 9 ½" baking dish (or similar size).

    Step 9: Place two lasagna noodles on top of the sauce.

    Step 10: Spread tofu ricotta on top of noodles.

    Step 11: On top of the ricotta, place sliced eggplant.

    Step 12: Spread tomato sauce on top of eggplant.

    Collage photo of the layers of lasagna.

    Step 13: Place two noodles on top of the sauce.

    Step 14: Spread tofu ricotta on top of noodles.

    Step 15: Place sliced eggplant on top of tofu ricotta.

    Step 16: Spread tomato sauce on top.

    Step 17: Place noodles on top of tomato sauce.

    Step 18: Spread tomato sauce on top of noodles.

    Step 19: Finish with tofu ricotta and nutritional yeast.

    Step 20: Bake in the oven covered for 50 minutes, then bake uncovered for 10 minutes. Let the lasagna rest for about 10 minutes.

    ❄️ Can You Freeze Leftover Lasagna?

    Yes! Let the lasagna cool completely.

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

    🍽 Serving

    • Gluten Free Breadsticks Stuffed with Tofu Ricotta
    • Vegan Greek Salad
    • Tomato Bruschetta
    • Roasted Cauliflower Steaks
    Vegan Eggplant Lasagna on a plate with fork.

    👩🏻‍🍳 Recipe FAQs

    Can lasagna be cooked without boiling?

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

    How long will eggplant lasagna last?

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

    Other Vegan Lasagna Recipes

    • Vegan Mushroom Lasagna
      Vegan Mushroom Lasagna
    • Vegan Spinach Lasagna on a plate.
      Best Vegan Spinach Lasagna
    • Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce
      Vegan Zucchini Lasagna with Tofu Ricotta
    • Zucchini Lasagna Roll-Ups on a plate.
      Vegan Zucchini Lasagna Roll-Ups

    If you tried this Vegan Eggplant Lasagna Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    I originally posted this recipe on Dec. 18, 2015. I added new photos and text when I republished it.

    📋 Recipe

    Vegan Eggplant Lasagna on a plate with baking dish in the background.
    Pin Print Add to Shopping List Go to Shopping List
    5 from 1 vote

    Vegan Eggplant Lasagna

    This indulgent Vegan Eggplant Lasagna is made with homemade tomato sauce, homemade tofu ricotta, and roasted eggplant.
    Course Main Course
    Cuisine Italian inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 15 minutes minutes
    Cook Time 1 hour hour 30 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

    • 6-8 slices of eggplant cut ¼" thick lengthwise
    • olive oil

    Tomato Sauce

    • 1 tablespoon olive oil
    • ½ cup chopped onion
    • 1 clove garlic minced
    • ½ cup chopped red pepper
    • 15 ounces tomato sauce
    • 14.5 ounces fire roasted tomatoes
    • 6 ounces tomato paste
    • 2 teaspoons dried basil
    • 1 tablespoon dried oregano
    • Salt and pepper

    Lasagna

    • 6 gluten free no boil lasagna noodles - I used rice noodles
    • Tofu Ricotta (whole batch) or store bought vegan ricotta
    US Customary - Metric

    Instructions

    Tomato Sauce

    • In a hot pan with olive oil cook chopped onion until translucent. Add garlic. Cook 30 seconds longer.
    • Add finely chopped red pepper and cook until crisp-tender. 
    • Add tomato sauce, fire-roasted tomatoes, tomato paste, basil, oregano, salt, and pepper. Cover the pan with a lid. Simmer for 20 minutes.

    Eggplant

    • Preheat oven to 400°F.
    • Slice eggplant ¼" thick lengthwise on a mandoline.
    • Brush eggplant with olive oil and place on a parchment paper lined baking sheet. Bake at 400°F for 25 minutes, flipping halfway through.

    Lasagna

    • Lower oven temperature to 350°F.
    • Pour 1 cup of the tomato sauce mixture into a 7 ½ x 9 ½ baking dish (or similar size).
    • Place two lasagna noodles on top of the sauce. 
    • Spread ⅓ tofu ricotta mixture on top of the noodles.
    • Place 3-4 slices of eggplant on top of the sauce.
    • Pour 1 cup tomato sauce mixture. 
    • Place two lasagna noodles on top of the sauce.
    • Spread tofu ricotta on top of lasagna noodles.
    • Place 3-4 slices of eggplant on top.
    • Pour about ¾ cup tomato sauce mixture on eggplant slices.
    • Place two noodles on top.
    • Pour the rest of the tomato sauce mixture on top.
    • Finish with the rest of the tofu ricotta. Sprinkle nutritional yeast on top. Cover with aluminum foil. Bake at 350°F for 50 minutes, then uncovered for 10 minutes. Let rest for about 10 minutes.

    Notes

    This vegan lasagna will last 4-5 days in an airtight container in the fridge.
    To freeze the lasagna, let it cool completely.
    For individual portions, slice and wrap in plastic wrap and place in a freezer bag or airtight container. Freeze for up to 3 months.

    💌 SAVE THIS

    I'll email this post to you, so you can come back to it later!

    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
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

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

    More Pasta

    • Vegan Lentil Skillet Lasagna in a large skillet.
      Vegan Lentil Skillet Lasagna
    • Red Lentil Pasta Salad with Chickpeas in a wood bowl.
      Red Lentil Pasta Salad with Chickpeas
    • Tofu Peanut Noodles in. a bowl. with chopsticks.
      Tofu Peanut Noodles
    • Vegan Pesto Shirataki Noodles
      Vegan Pesto Shirataki Noodles

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      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
    « Older Comments

    Primary Sidebar

    Willow Moon with green shirt and tie dye scarf.

    Namaste, I'm Willow!

    I've been vegan for 26 years and
    gluten-free for 14 years. I share easy and delicious vegan gluten-free recipes the whole family will love! Read more →

    Summer Recipes

    • Coconut Lemonade
      Coconut Lemonade
    • Portobello Fajitas
      Portobello Fajitas
    • Double Chocolate Frozen Yogurt Bites
      Double Chocolate Frozen Yogurt Bites (Vegan)
    • Sriracha Coleslaw
      Sriracha Coleslaw

    Popular Recipes

    • Chocolate Covered Peanut Butter Frozen Yogurt Bites
      Chocolate Covered Peanut Butter Frozen Yogurt Bites (Vegan)
    • Apple Pecan Chickpea Salad Sandwich on a plate.
      Apple Pecan Chickpea Salad Sandwich
    • Vegetable Fritter being dipped into vegan chipotle ranch dressing.
      The Most Amazing Vegetable Fritters
    • Homemade Payday Bars on parchment paper.
      Homemade Payday Bars
    • Chocolate Peanut Butter Chia pudding in a bowl.
      Chocolate Peanut Butter Chia Pudding
    • Banana Cream Pie Overnight Oats
      Banana Cream Pie Overnight Oats

    Footer

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Disclaimer
    • Disclosure Policy
    • Accessibility Statement

    Newsletter

    • Sign Up for my newsletter and get a FREE 30 Minute Vegan Dinners 7 Day Meal Plan as a welcome gift!

    Contact

    • Contact
    • Tip Jar

    Featured In:

    A list of magazines that Create Mindfully has been featured in like Good Housekeeping, Dr. Axe, Peta, and more.

    Copyright © 2014 - 2025
    Create Mindfully - All Rights Reserved.

    Unauthorized use and/or duplication of this material without express and written permission from this blog’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Willow Moon and Create Mindfully with appropriate and specific direction to the original content. All photos and artwork are property of Willow Moon and Create Mindfully. Do not duplicate or copy without proper consent.

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    My family loved this!
    Thank you for sharing this recipe, I loved it!
    This worked exactly as written, thanks!

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.