Published: Dec 18, 2015 · Modified: Nov 30, 2023 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

Name: Vegan Eggplant Lasagna
Prep time: 10 min
Cook time: 95 min
Total time: 105 min
Ingredients: 4 slices of eggplant cut lengthwise that are 1/4" thick; olive oil; 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; gluten free no boil lasagna noodles - I used rice noodles; Tofu Ricotta (whole batch) (or store bought vegan ricotta)

Jump to Recipe Pin

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

💌 SAVE THIS

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

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 a while 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 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 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 is an easy recipe that is hearty and healthy.
No one will know it is dairy-free, because the tofu ricotta is so good!

🧾 Ingredients

Eggplant
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 sea salt.
Lasagna noodles: I used no-boil gluten-free lasagna noodles. Use your favorite lasagna noodles.
Tofu ricotta: I used my Homemade Tofu Ricotta recipe. You can use store-bought vegan ricotta as well.

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)

5 Secrets to Transforming Tofu

FREE 5 part email series to help you cook tofu like a pro.

We respect your privacy. Unsubscribe at any time.

🔪 Instructions

Step 1: Cut off the ends of the eggplant and brush with olive oil.

Step 2: Cook on a grill or grill pan until char marks appear.

Step 3: Heat olive oil in a pan on medium heat. Add chopped onions and cook until translucent.

Step 4: Add chopped red pepper. Cook until tender.

Step 5: Add tomato sauce, fire-roasted tomatoes, tomato paste, basil, oregano, salt and pepper. Simmer for 20 minutes.

Step 6: In a 7 ½" x 9 ½" baking dish (or similar size), pour tomato sauce. Place three lasagna noodles on top of the sauce.

Step 7: On top of the sauce, place eggplant.

Step 8: Spread tofu ricotta on top of eggplant.

Step 9: Repeat with another layer of noodles, tomato sauce, eggplant, tofu ricotta,

Step 10: Finish with noodles and sauce. Bake in the oven covered for 60 minutes.

Step 11: 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

👩🏻‍🍳 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.

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

More Pasta

Comments

5 from 1 vote (1 rating without comment)