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. Another lasagna recipe is my Vegan Gluten Free Slow Cooker Lasagna.
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
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Amanda says
I love using gluten-free no boil lasagna noodles, the eggplant seems like such a great addition!
AvocadoPesto says
Love that this is made with tofu ricotta -- I've always wanted to try making that!!
Everyday Sarah Jane says
This looks great! I always use zucchini to replace the lasagna noodles but I love your idea of using eggplant! Thanks for sharing! XO
Willow Moon says
I made lasagna many years ago using zucchini as noodles, and quinoa as the filling. It was someone else's recipe. I think I would add tofu ricotta to that recipe, because it felt like something was missing.
Everyday Sarah Jane says
Oh quinoa filling sounds great too!!!
Kathy Hester says
This is a fantastic recipe! I love adding eggplant to lasagna.
Melissa says
This looks good. I'm like you and I make everything from scratch but I haven't had lasagne in a while so I'm very interested in trying your tofu ricotta.
Christine | Mid-Life Croissant says
1) I love this recipe 2) gluten free lasagna noodles??? So excited to try. I never make lasagna because...gluten. 3) I want a friend that just gives me amazing produce. Jealous!
Willow Moon says
They are a lot of great companies that make gluten free pasta that you should check out! I love Ancient Grains because some of their pasta is made with lentil and quinoa - so high in protein.
revisfoodography says
I love eggplant and always make Indian curries. This lasagna seems to be a wonderful idea and another lovely way to enjoy my favorite eggplant.
Willow Moon says
It's funny you mention Indian curries. Whenever I go to an Indian restaurant I order Baingan Bharta, which is made with eggplant. I love curries too, but that is my favorite Indian dish.
Mark, CompassandFork says
We have been making our own version of eggplant lasagna for years. Such a filling vegetable and brings real richness to the dish. I will have to try your version of the dish as we are always looking for variations.
khadija says
This might be crazy but i love eggplant so much!! it's crazy. i am going to make this recipe but can i use the normal ricotta (am not vegan and i don't think i can easily find vegan ricotta where am at), the photo is just making me salivate 🙂
Willow Moon says
Of course you can use whatever you want!
Gloria @ Homemade & Yummy says
Always looking for a new way to use eggplant. I never liked it before...but LOVE it now. Thanks!!
Willow Moon says
I get that! I have had eggplant in dishes that made me never want to eat it again, and I have had eggplant in recipes that made me want more! It all depends on how it is prepared and cooked!