Vegan Eggplant Lasagna

5 from 1 vote

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

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: Italian inspired

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 171kcal

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.

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.

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.

This vegan lasagna will last 4-5 days in an airtight container in the fridge.

To freeze the lasagna, let it 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.