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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!
Cozy, Comforting Vegan Eggplant Lasagna with Noodles
Pasta dishes are favorites when we’re craving something 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 choose between making eggplant lasagna with noodles (our preference because we love eggplant AND noodles!) or without (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 potato lasagna, lasagna with spinach, vegan lasagna soup, or pumpkin pasta bake. Craving more eggplant recipes? You’ll love this quick eggplant curry or this perfect sauteed eggplant.
The Ingredients and Substitutes
Tofu Ricotta Cheese:
- Extra-firm tofu: This makes a creamy yet crumbly 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, though 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 assembling 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 pesto between the layers for a rich herbaceous flavor.
- Zucchini: Use 50% zucchini for a delicious zucchini eggplant lasagna.
- Potato: Add thin waxy potato 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 breadcrumbs.
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
Slices of eggplant or butternut squash would work well, too, for different flavor profiles.
Yes! Simply replace the pasta layers with more eggplant slices.
Salting draws out excess moisture from eggplant, but isn’t necessary with pre-roasted eggplant. Salting also removes bitterness, but that has largely been bred out of eggplants (especially if using smaller, young eggplants).
Yes, you could prepare the various elements (the roasted eggplant and tofu ricotta) 3-4 days in advance, ready to assemble the lasagna before baking.
Alternatively, assemble the entire lasagna and store it, wrapped in plastic wrap, in the fridge for up to 24 hours before baking (or in the freezer for up to 3 months, then left to thaw overnight in the fridge). Remove it from the refrigerator 30-40 minutes before baking.
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
- Garlic bread or focaccia
- A simple side salad, Caesar salad, chickpea kale salad, arugula salad, etc.
- Roasted/grilled/steamed veggies like broccoli, asparagus, potatoes, green beans, etc.
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 whole 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 hot (20-30 minutes).
More Vegan Eggplant Recipes
- Eggplant stacks – 2 ways
- Maple soy glazed eggplant
- Eggplant pasta with hazelnuts
- Easy eggplant stew
- Penna alla norma
Photos by Alfonso Revilla
Vegan Eggplant Lasagna
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
- Preheat the oven to 425 degrees F and line 2 large baking sheets with parchment paper or silicone mats.
- Place the eggplant on the baking sheets, each slice overlapping half of the slice next to it.
- 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.
- Roast for 20 minutes or until golden brown.
- Once the eggplant is ready, remove from the oven and let it cool.
- 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
- To assemble the lasagna, oil the bottom and sides of a deep 9×13-inch baking dish.
- 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.
- 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).
- Evenly pour 1 1/2 cups of tomato sauce over and add another even layer of lasagna pasta.
- Top with a layer of ricotta, another layer of eggplant and 2 cups of tomato sauce. Top with another layer of lasagna pasta.
- 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.
- Tightly cover the baking dish with aluminum foil. Set aside for the pasta to rehydrate while the oven preheats.
- Preheat the oven to 350 degrees F.
- Bake the lasagna for 45 minutes.
- Carefully uncover and bake for 10 to 15 minutes for the top to lightly brown or broil for 5 minutes, constantly monitoring.
- Remove form the oven and allow it to sit for 15 minutes before slicing.
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.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Fabulous lasagna that everyone loves… so good.
It’s always a hit!
This eggplant lasagna is so good!!
Right?! I love the eggplant addition!
Such a yummy dish!