This Vegan Eggplant Lasagna is a deliciously satisfying, plant-based take on the classic Italian dish. Instead of pasta, we use thinly sliced eggplant for the layers, which makes this dish lower in carbs and packed with fiber. A creamy tofu ricotta and a robust tomato sauce add rich flavors, while the combination of fresh basil and nutritional yeast gives it that cheesy, comforting taste. This lasagna is perfect for meal prepping, family dinners, or any occasion where you want a comforting, nutritious, vegan meal.

Nutritional Information (Per Serving)

  • Servings: 6
  • Calories: 200
  • Total Fat: 9g
  • Saturated Fat: 1g
  • Sodium: 350mg
  • Total Carbohydrates: 22g
  • Dietary Fiber: 7g
  • Sugars: 8g
  • Protein: 11g

Ingredients

For the Eggplant “Noodles”

  • 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
  • Salt – for sprinkling over eggplant to remove excess moisture

For the Tomato Sauce

  • 1 tablespoon olive oil – for sautéing
  • 1 medium onion, diced – adds sweetness and depth
  • 3 cloves garlic, minced – adds aromatic flavor
  • 1 can (28 oz) crushed tomatoes – the base of the sauce
  • 1 tablespoon tomato paste – deepens the tomato flavor
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional) – for a bit of heat
  • Salt and black pepper, to taste – enhances the sauce’s flavors

For the Tofu Ricotta

  • 1 block (14 oz) firm tofu, drained – serves as the creamy, protein-packed base
  • 1/4 cup nutritional yeast – adds a cheesy, nutty flavor
  • 2 tablespoons lemon juice – provides tang and brightens the flavor
  • 1/4 cup fresh basil leaves, chopped – brings freshness to the ricotta
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste

Instructions

Step 1: Prepare the Eggplant “Noodles”

  1. Slice the eggplants lengthwise into 1/4-inch thick slices.
  2. Sprinkle both sides of each slice with salt and place them on a baking sheet lined with paper towels.
  3. Let the eggplant slices sit for 20-30 minutes to draw out excess moisture.
  4. Afterward, pat them dry with additional paper towels to remove the salt and moisture. This step will prevent the lasagna from becoming watery.

Step 2: Prepare the Tomato Sauce

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the diced onion and sauté for 5-6 minutes, or until soft and translucent.
  3. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
  4. Stir in the crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper.
  5. Bring the sauce to a simmer, reduce the heat to low, and let it cook for 15-20 minutes to allow the flavors to meld together. Set aside.

Step 3: Prepare the Tofu Ricotta

  1. In a medium bowl, crumble the tofu using your hands or a fork until it has a ricotta-like texture.
  2. Add the nutritional yeast, lemon juice, fresh basil, garlic powder, salt, and pepper.
  3. Stir until all ingredients are well combined. Taste and adjust seasoning if necessary. Set aside.

Step 4: Preheat the Oven and Prepare Baking Dish

  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a 9×13-inch baking dish with a bit of olive oil.

Step 5: Assemble the Lasagna

  1. Spread a thin layer of tomato sauce at the bottom of the prepared baking dish to prevent sticking.
  2. Arrange a layer of eggplant slices over the sauce, slightly overlapping each slice.
  3. Spread a portion of the tofu ricotta evenly over the eggplant layer.
  4. Add another layer of tomato sauce on top of the tofu ricotta.
  5. Repeat the layering process: eggplant, tofu ricotta, tomato sauce, until you’ve used all ingredients, finishing with a layer of tomato sauce on top.

Step 6: Bake the Lasagna

  1. Cover the baking dish with aluminum foil and bake for 30 minutes.
  2. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the lasagna is bubbly and the eggplant is tender.
  3. Remove from the oven and let the lasagna cool for 10-15 minutes before slicing.

Step 7: Garnish and Serve

  1. Garnish with fresh basil leaves and an extra sprinkle of nutritional yeast, if desired.
  2. Serve warm and enjoy this delicious, satisfying vegan lasagna!

Tips for the Best Vegan Eggplant Lasagna

  • Salting the Eggplant: Don’t skip the salting step! It removes moisture, so your lasagna doesn’t turn out watery.
  • Season to Taste: Be sure to taste and adjust the seasoning in both the sauce and tofu ricotta, as they are the main flavor components of this dish.
  • Make Ahead: You can assemble the lasagna a day in advance and refrigerate it. This allows the flavors to blend more deeply. Just bake it when you’re ready to serve.
  • Add Extra Veggies: Feel free to add other vegetables like mushrooms, spinach, or zucchini for added flavor and texture.

Variations

  • Cashew Ricotta: For a creamier texture, you can make cashew ricotta by blending 1 cup of soaked cashews with nutritional yeast, lemon juice, and garlic powder.
  • Spicy Marinara Sauce: Add more red pepper flakes or some cayenne pepper to give the sauce a little extra kick.
  • Gluten-Free Topping: Top with gluten-free breadcrumbs mixed with nutritional yeast and a little olive oil for a crispy, cheesy topping.

Serving Suggestions

  • Serve with a Side Salad: A light, crisp side salad with a lemon vinaigrette complements this lasagna beautifully.
  • Pair with Garlic Bread: For a more filling meal, serve this lasagna with a side of vegan garlic bread.
  • Top with Vegan Parmesan: Sprinkle some vegan Parmesan over the lasagna for added cheesiness.

Conclusion

This Vegan Eggplant Lasagna is a fantastic, plant-based alternative to traditional lasagna that’s both hearty and healthy. With layers of tender eggplant, creamy tofu ricotta, and a flavorful tomato sauce, it’s a dish that’s sure to satisfy vegans and non-vegans alike. It’s an ideal recipe for meal prepping or for a family dinner. Each bite is loaded with savory, cheesy flavor without any dairy, making it a guilt-free comfort food. Enjoy the taste and warmth of a classic Italian favorite with a vegan twist!