This indulgent Vegan Eggplant Lasagna is made with homemade tomato sauce, 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 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.
❤️ 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!
- 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)
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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.
- 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!
What could be more comforting than some vegan lasagna? No one will notice it's dairy-free and gluten-free.
Vegan Eggplant Lasagna
- 4 slices of eggplant cut lengthwise that are ¼" thick
- olive oil
- gluten free no boil lasagna noodles - I used rice noodles
- Tofu Ricotta (whole batch) or store bought vegan ricotta
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
- Spread more tomato sauce on the lasagna noodles
- On top of the sauce place grilled eggplant.
- On top of grilled eggplant, spread tofu ricotta.
- Repeat with another layer of noodles, sauce, eggplant, and tofu ricotta.
- Finish with noodles, and sauce. Bake at 350°F 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.