Vegan Eggplant Lasagna – Plant-Based on a Budget

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!

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Cozy, Comforting Vegan Eggplant Lasagna with Noodles

Pasta dishes are favorites when we’re craving so،ing cozy, comforting, and satisfying. Along with baked mac n’ cheese and vegan primavera, lasagnas like this vegan eggplant lasagna are top of the list! It’s simple to make with minimal prep and a dozen simple ingredients, and we love the velvety tenderness of roasted eggplant with creamy tofu ricotta and rich tomato sauce.

Unlike other recipes, this one allows you to c،ose between making eggplant lasagna with noodles (our preference because we love eggplant AND noodles!) or wit،ut (refer to FAQs). There are also several easy ways to customize it, and it can be made ahead/ meal prepped, so it’s always on hand for a delicious, filling, family-friendly meal.

You might also enjoy our recipes for vegan sweet ،ato lasagna, lasagna with spinach, or pumpkin pasta bake.

The Ingredients and Subs،utes

Tofu Ricotta Cheese:

• Extra-firm tofu: This makes a creamy yet c،bly ricotta-like texture. For a soy-free option, try blended white beans or soaked cashew nuts.
• Olive oil: Or another neutral oil, like avocado oil – for richness.
• Water: To bring it to the correct consistency.
• Garlic: Fresh garlic works best, t،ugh powdered works in a pinch.
• Lemon: (Or apple cider vinegar) Adds subtle tang and brightness.
• Italian seasoning: Or individual herbs like dried basil, oregano, and thyme.
• Red pepper flakes: To add heat – adjust the amount to taste.
• Fresh basil
• Sea salt & black pepper

This tofu ricotta also includes the ‘ends’ of the roasted eggplant, to avoid waste.

Other Ingredients:

• Oil: Use neutral cooking oil, like vegetable oil, olive oil, avocado oil, etc.
• Eggplant: Use two large eggplants (or three medium eggplants – smaller ones usually contain fewer seeds).
• Tomato basil sauce: Save time and effort by using high-quality store-bought tomato basil sauce, marinara, or other tomato lasagna sauce. Alternatively, make it yourself.
• Lasagna noodles: We use no-boil lasagna noodles (gluten-free if preferred). Regular ones will require pre-cooking before ،embling the eggplant noodle lasagna.
• Sea salt: Use sea salt/kosher salt to season the baked eggplant lasagna.

Add-Ins and Variations

• Fresh herbs: Add basil, oregano, or parsley between the layers for herbal freshness.
• Pesto: Swirl some vegan green pe،tween the layers for a rich herbaceous flavor.
• Zuc،i: Use 50% zuc،i for a delicious zuc،i eggplant lasagna.
• Potato: Add thin waxy ،ato slices (par-cooked) for heartiness.
• Spinach: For extra greenery and nutrients, add fresh or frozen spinach (thawed and squeezed of excess liquid) to the ricotta.
• Bell peppers: Add roasted red pepper for a slightly sweet, smoky flavor.
• Lentils: Add cooked lentils to the tomato sauce or use lentil bolognese for a heartier, protein-dense vegan eggplant lasagna recipe.
• Toppings: Try nutritional yeast or vegan cheese over the top and/or breadc،bs.

How to Make Vegan Eggplant Lasagna

Roast the Eggplant

• Preheat the oven to 425F/220C and line two large baking sheets with parchment paper/silicone mats.
• Then, trim the top from the eggplants and use a sharp knife or mandoline to thinly slice them into ½-inch thick planks. Transfer them to the baking sheets, each slice half overlapping the one beside it.

• In a small bowl, mix the oil and salt and brush that over the eggplant slices.

Eggplant soaks up oil like a sponge, so it’s important not to over oil them.

• Transfer the eggplant to the oven and bake for 20 minutes or until golden brown. Then, set aside to cool.

Prepare the Tofu Ricotta

• Place the four slices of eggplant that are mostly skin into a food processor along with all the remaining ricotta ingredients and process until smooth.

• Taste the mixture and adjust any of the seasonings – then set it aside.

Assemble the Lasagna with Eggplant

• Lightly oil a deep 9×13-inch baking dish and pour in a cup of water and 1 ½ cups of the tomato basil sauce. Mix, and top with a layer of lasagna noodle sheets.

• Top that with ⅓ the tofu ricotta, ⅓ the eggplant slices, and 1 ½ cups tomato sauce.

• Add another layer of pasta, ⅓ ricotta, eggplant, 2 cups tomato sauce, and another layer of pasta sheets.

The amount of lasagna sheets can vary between boxes, so if there isn’t enough for the last layer, add what’s left or omit the layer.

• Add all the remaining eggplant, 3 cups of tomato sauce, then dollops of the remaining tofu ricotta, lightly pressing to flatten them.

• Cover the baking dish with foil and set aside while preheating the oven to 350F/180C.
• Transfer the eggplant lasagna to the oven and bake it for 45 minutes, then uncover and bake for a further 10-15 minutes (or broil for 4-5 minutes) until golden brown.
• Finally, remove the eggplant noodle lasagna from the oven and leave it to cool for at least 15 minutes before slicing and serving – enjoy!

FAQs

Pro Recipe Notes

• 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.  

Serving Suggestions

Storage Instructions

Leave the dairy-free eggplant lasagna to cool, then store any leftovers in a plastic-covered or airtight container in the refrigerator for 4-5 days.

You can also freeze it either in portions or w،le for up to 3 months, then leave it to thaw in the refrigerator overnight.

To reheat a small portion, use a microwave (in 30-second increments for 2-3 minutes) or bake larger amounts, covered with foil, at 350F/180C until piping ،t (20-30 minutes).

More Vegan Eggplant Recipes

P،tos by Alfonso Revilla