Vegan eggplant lasagna, made with eggplant slices, marinara sauce, vegan tofu ricotta and vegan parmesan cheese. It's a delicious gluten-free entrée!
I'm eating carbs all the time (the good ones, of course). I don't avoid them because they're delicious, super healthy and are the fuel our body needs, but I know some of you guys enjoy this kind of recipes, where veggies are used instead of pasta.
Eggplant and zucchini can be used to make this lasagna, but I think eggplant works best and is in season, but feel free to use zucchini or even lasagna noodles instead, just cook them according to package directions.
It's extremely good and there are so many lasagna fillings you can use, like our vegan bolognese sauce or our lentil bolognese. You can also use eggplant slices to make our vegan lasagna instead of the lasagna noodles. So many possibilities!
Alberto took some pictures of the process for you guys. Hope you find them useful. Buon appetito!
looking for more eggplant recipes?
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Eggplant Lasagna
Ingredients
- 1 large eggplant, sliced into ¼-inch or 5 mm slices lengthwise
- 1 batch of homemade marinara sauce
- 1 batch of vegan tofu ricotta
- ½ batch of vegan parmesan cheese
Instructions
- Add salt to the eggplant slices on both sides and place them in a colander in the sink to remove excess water and bitterness for about 15 minutes. This step is optional, but if you omit it, your lasagna probably will have too much liquid.
- Rinse and dry salted eggplant slices well. Then grill them (or cook them in a skillet) until golden brown (no oil needed).
- Preheat the oven to 400ºF or 200ºC.
- I used a 9 ¼" x 6" x 2" or 23 x 15 x 5 cm baking dish, but you can use any other rectangular or square dish you want.
- Spread a thin layer of marinara sauce on the bottom of a baking or casserole dish. Top with a layer of eggplant slices (see photo).
- Spoon ⅓ of the vegan tofu ricotta over the eggplant slices and spread into an even layer. Then top with some vegan parmesan cheese (about 2 tbsp), some marinara sauce and another layer of eggplant slices. Repeat this step twice (our lasagna had 4 layers of eggplant slices).
- Finally, add some marinara sauce and parmesan cheese on top.
- Bake the eggplant lasagna for about 40 minutes or until golden brown.
- Remove from the oven and let rest for at least 10 minutes before cutting and serving. Serve and enjoy.
- Keep leftovers covered in the fridge for about 3 to 4 days.
Notes
- If you want to reduce the amount of sodium in this recipe, add less salt to the marinara sauce and tofu ricotta, or add less parmesan cheese.
- Eggplant can be replaced by zucchini or lasagna noodles (cook them according to package directions).
- Use store-bought marinara sauce and any store-bought cheese if you want to save some time.
- Feel free to use our vegan bolognese sauce or our lentil bolognese instead of the marinara sauce (you can omit the tofu ricotta as well if you want).
Sofie says
Absolutely divine! Is does require a bit of a time investment when you have to make the vegan mozzarella and Parmigiano too but it's sooo worth it! It is one of the best vegan lasagnes I ever had! Thank you for sharing this recipe 🙂
Iosune says
Hi Sofie! You're so welcome 🙂 So glad you liked it!
Helaine Courser says
Having read this I thought it was rather enlightening. I appreciate you finding the time and energy to put this content together. I once again find myself personally spending a significant amount of time both reading and leaving comments. But so what, it was still worthwhile!
Iosune says
Hi Helaine! Thanks a lot 🙂 Have a nice day!
Susan says
I made this yesterday and it is delicious! I added mushrooms and some spinach and five cooked lasagna noodles that I had to it. I will be making this again and again! Thanks for the recipe.
Iosune Robles says
Hi Susan! Thanks for your kind comment 🙂
Trish says
One of my favorite dishes of all time! I grew up with traditional Italian dishes and this recipe is bursting with flavor without all the fatty ingredients. Thank you!
Iosune Robles says
Hi! I'm so glad you liked our vegan eggplant lasagna!
robyn says
I made this recipe and it was delicious. I added spinach and mushroom and loved the ricotta tofu (I used medium)
Iosune Robles says
Hi! Sounds so good 🙂 I'm glad you liked it!
Leah State says
I made this recipe in a 13x9 dish and I used eggplant and zucchini. I used the home made Ricotta and home made Parm cheese and home made marinara sauce recipes on this site. It was amazing!!!! Thanks so much for sharing simple, delicious vegan recipes! It's hard to find good vegan options where I live so I really appreciate it 🙂
Iosune Robles says
Hi! I'm so glad you liked our recipes 🙂 Thanks for your kind comment!