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5.0 from 87 votes

Vegan Eggplant Lasagna

Vegan eggplant lasagna with velvety roasted eggplant, tender noodles, herby tofu ricotta, and tomato sauce. It’s cozy, comforting, & a guaranteed crowd-pleaser for vegans and non-vegans!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 25 mins
Servings: 6 to 8
Calories: 557 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 2 large eggplants, thinly sliced lengthwise at ½-inch thickness
  • 4 tablespoons of olive oil
  • pinch of salt
  • 1 pound of no boil lasagna noodles
  • 1 ½ (24-ounce) jars of tomato basil sauce
Tofu Ricotta
  • Roasted Eggplant
  • 3 tablespoons of olive oil
  • ½ cup of water
  • 6 garlic cloves, whole
  • (16-ounce) pack of extra-firm tofu
  • Juice of 1 lemon, plus more to taste
  • 1 cup of fresh basil
  • 1 teaspoon of salt, plus more to taste
  • 1 teaspoon of black pepper, plus more to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F and line 2 large baking sheets with parchment paper or silicone mats.
  2. Place the eggplant on the baking sheets, each slice overlapping half of the slice next to it.
  3. In a small bowl, mix the oil and salt. With a brush, brush the oil and salt on top of the eggplant. Eggplant soaks oil, so do not over oil them. Just lightly brush them so they can roast.
  4. Roast for 20 minutes or until golden brown.
  5. Once the eggplant is ready, remove from the oven and let it cool.
  6. Place the slices of eggplant that are mostly the skin of eggplant in a food processor. Then add all of the ricotta ingredients and pulse until creamy. Set aside
  7. To assemble the lasagna, oil the bottom and sides of a deep 9x13-inch baking dish.
  8. Add 1 cup of water and 1 1/2 cups of tomato sauce to the baking dish, mix, and place one even layer of the raw lasagna pasta.
  9. Top with one layer of ricotta (it will be divided to 3 layers in total). Top with one layer of roasted eggplant (it will be divided to 3 layers in total).
  10. Evenly pour 1 1/2 cups of tomato sauce over and add another even layer of lasagna pasta.
  11. Top with a layer of ricotta, another layer of eggplant and 2 cups of tomato sauce. Top with another layer of lasagna pasta.
  12. Add all of the remaining eggplant into another layer. Spread 3 cups of tomato sauce over the eggplant. Add dollops of tofu ricotta all over the top of the lasagna and lightly press them to flatten them.
  13. Tightly cover the baking dish with aluminum foil. Set aside for the pasta to rehydrate while the oven preheats.
  14. Preheat the oven to 350 degrees F.
  15. Bake the lasagna for 45 minutes.
  16. Carefully uncover and bake for 10 to 15 minutes for the top to lightly brown or broil for 5 minutes, constantly monitoring.
  17. Remove form the oven and allow it to sit for 15 minutes before slicing.

Notes

  •  We found that the amount of lasagna pasta noodles in a box varies. If you run out before the last layer, you can skip that layer of pasta noodles.
  •  We found that the amount of lasagna pasta noodles in a box varies. If you run out before the last layer, you can skip that layer of pasta noodles.
  • Use no-boil lasagna sheets: These don’t require pre-cooking, helping you cut down on prep time and effort. Check the box, as regular sheets require pre-cooking.
  • Cut the eggplant evenly: This ensures it bakes evenly. Do this quickly and easily using a mandoline (but be careful – it’s sharp!).
  • Cover while baking: The foil keeps the vegan eggplant lasagna moist to cook the pasta. The 10-15 minutes uncovered then achieves the golden-brown top.  
  • Leave it to rest: This allows the lasagna to set slightly, making for easier slicing.  

Nutrition Information

Calories 557kcal (28%) Carbohydrates 79g (26%) Protein 19g (38%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Sodium 990mg (41%) Potassium 1175mg (34%) Fiber 11g (44%) Sugar 15g (30%) Vitamin A 757IU (15%) Vitamin C 15mg (17%) Calcium 91mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 6to 8

Amount Per Serving

Calories 557

% Daily Value*

Calories 557kcal 28%
Carbohydrates 79g 26%
Protein 19g 38%
Fat 20g 31%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Sodium 990mg 41%
Potassium 1175mg 25%
Fiber 11g 44%
Sugar 15g 30%
Vitamin A 757IU 15%
Vitamin C 15mg 17%
Calcium 91mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.