This indulgent Vegan Eggplant Lasagna is made with a homemade tomato sauce, homemade tofu ricotta, and roasted eggplant.
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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
- 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: 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)
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🔪 Instructions
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.
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.
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
👩🏻🍳 Recipe FAQs
This eggplant lasagna recipe uses no-boil lasagna noodles. It saves time and is less of a hassle.
This vegan eggplant lasagna recipe will last 4-5 days in an airtight container in the fridge.
Other Vegan Lasagna Recipes
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
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
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
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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!