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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.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
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.