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Eggplant Lasagna

Eggplant Lasagna

This indulgent vegan Eggplant Lasagna has a homemade tomato sauce with red pepper, homemade tofu ricotta, and grilled eggplant.
Course Main Course
Cuisine vegan, gluten free
Keyword eggplant lasagna, gluten free lasagna, vegan lasagna
Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 171kcal



  • 4 slices of eggplant cut lengthwise that are ¼" thick
  • olive oil

Tomato Sauce

  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • ¼ 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


  • Preheat oven to 350°.
  • Eggplant: 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.  
  • Tomato Sauce: 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. Cook on simmer for 20 minutes.
  • Lasagna: 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. On lasagna noodles spread more tomato sauce. On top of the sauce place grilled eggplant. On top of grilled eggplant, spread tofu ricotta.
  • Repeat with another layer noodles, sauce, eggplant, tofu ricotta. Finish with noodles, and sauce. Bake at 350° covered for 1 hour, or until noodles are cooked through.


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