Vegan Eggplant Lasagna – Creamy, Savory & 100% Dairy-Free!

If you’ve been craving a hearty, cheesy, and soul-warming lasagna that fits your plant-based lifestyle, this Vegan Eggplant Lasagna is the ultimate comfort food. It’s rich in flavor, layered with tender roasted eggplant, creamy tofu ricotta, savory marinara sauce, and a golden layer of vegan cheese on top — all baked to bubbling perfection.

This dairy-free lasagna skips traditional noodles and replaces them with slices of roasted eggplant, making it gluten-free, low-carb, and bursting with Mediterranean flavor. It’s a crowd-pleaser that’s equally satisfying for vegans and non-vegans alike.

Why You’ll Love This Vegan Eggplant Lasagna

💚 Totally Vegan: No dairy, no eggs — just wholesome, plant-based ingredients that taste indulgent.
🍆 Low-Carb & Gluten-Free: Eggplant slices replace lasagna noodles for a lighter but hearty meal.
🧀 Creamy & Cheesy: The homemade tofu ricotta and melted vegan cheese give all the comfort of classic lasagna.
⏱️ Meal Prep Friendly: Perfect for making ahead and reheating for lunch or dinner.
🌿 Full of Flavor: Layers of roasted veggies, garlicky sauce, and herbs make every bite unforgettable.

Ingredients You’ll Need

For the “Noodles”:

• 2 large eggplants, sliced lengthwise (¼-inch thick)
• 1 tablespoon olive oil
• Salt, to taste

For the Vegan Ricotta Filling:

• 1 (14 oz) block firm tofu, drained and pressed
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup fresh spinach, chopped (optional)

For the Sauce and Layers:

• 3 cups marinara sauce (store-bought or homemade)
• 1 cup vegan mozzarella cheese, shredded
• ¼ cup fresh basil, chopped (for garnish)

How to Make Vegan Eggplant Lasagna

Step 1: Prepare the Eggplant
Preheat your oven to 400°F (200°C). Lay the eggplant slices on a baking sheet lined with parchment paper. Brush lightly with olive oil and sprinkle with salt. Roast for 15–20 minutes until tender and lightly golden. This prevents sogginess later.

Step 2: Make the Tofu Ricotta
In a food processor, combine tofu, nutritional yeast, lemon juice, olive oil, garlic, basil, oregano, salt, and pepper. Pulse until smooth and creamy. Fold in chopped spinach if using.

Step 3: Layer the Lasagna
Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Layer roasted eggplant slices over it. Spread a layer of tofu ricotta, then spoon more marinara sauce on top. Repeat layers until ingredients are used up, finishing with sauce and shredded vegan cheese.

Step 4: Bake It to Perfection
Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10–15 minutes until the top is bubbly and golden.

Step 5: Cool and Serve
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil and serve warm.

Vegan Eggplant Lasagna

A rich, creamy, and hearty plant-based lasagna made with roasted eggplant, tofu ricotta, and dairy-free cheese for the ultimate vegan comfort food.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 slices

Course: Dinner, Main Course

Cuisine: Italian, Vegan

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Eggplant Base

• 2 large eggplants sliced lengthwise 1/4-inch thick
• 1 tbsp olive oil for brushing
• salt to taste

Tofu Ricotta

• 14 oz firm tofu drained and pressed
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 2 cloves garlic minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 cup fresh spinach chopped (optional)

Layers & Topping

• 3 cups marinara sauce
• 1 cup vegan mozzarella cheese shredded
• 0.25 cup fresh basil chopped, for garnish

Equipment

• Baking dish
• Food processor
• Parchment paper
• Oven

Method

 

1. Preheat oven to 400°F (200°C). Slice and roast eggplants brushed with olive oil for 15–20 minutes.
2. Blend tofu, nutritional yeast, lemon juice, olive oil, garlic, basil, oregano, salt, and pepper until smooth. Stir in spinach.
3. Spread marinara sauce in baking dish, then layer eggplant, tofu ricotta, and more sauce. Repeat layers.
4. Top with vegan cheese and bake at 375°F (190°C) for 35–40 minutes until bubbly and golden.
5. Let cool 10 minutes before slicing. Garnish with basil and serve.

Notes

For best results, roast eggplants first to remove moisture and prevent sogginess. Use high-quality vegan cheese for melty texture.

Pro Tips for the Best Vegan Eggplant Lasagna

🍆 Slice Evenly: Thin, even slices ensure your eggplant cooks evenly and layers nicely.
🥣 Drain the Eggplant: Sprinkle slices with salt and let them rest 15 minutes before roasting to draw out excess moisture.
🧄 Boost the Flavor: Add a pinch of red pepper flakes or smoked paprika to the tofu ricotta for extra zest.
🧀 Choose a Good Vegan Cheese: Brands like Violife or Miyoko’s melt beautifully for that gooey top layer.
🍅 Use a Rich Sauce: A flavorful marinara or homemade tomato sauce elevates this dish from good to amazing.

Variations

🌽 Add Veggies: Layer in zucchini, spinach, mushrooms, or bell peppers for extra nutrition.
🌾 Use Cashew Ricotta: Substitute tofu with soaked cashews blended with lemon and garlic for a nutty flavor.
🍝 Classic Version: Add cooked vegan lasagna noodles if you prefer a hybrid version.
🔥 Spicy Kick: Stir some crushed chili flakes into your sauce for Cajun-style heat.

Serving Suggestions

Pair your Vegan Eggplant Lasagna with:

• A side of garlic bread or vegan focaccia
• A fresh Italian salad with balsamic vinaigrette
• A glass of red wine or sparkling water with lemon
• Roasted zucchini fries for an extra veggie boost

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 5 days.
• Freeze: Freeze portions for up to 2 months. Thaw overnight before reheating.
• Reheat: Bake at 350°F (175°C) for 15 minutes or microwave until heated through.

Why This Recipe Works

This Vegan Eggplant Lasagna is proof that comfort food doesn’t need cheese, meat, or pasta to be rich and satisfying. Every layer contributes to the balance — the earthy roasted eggplant, the garlicky tofu ricotta, and the tangy tomato sauce create depth and warmth in each bite.

It’s ideal for family dinners, meal prep, or potlucks. Even non-vegans will ask for seconds! This wholesome dish embodies the perfect mix of flavor, nutrition, and comfort — veganized beautifully.