Vegan Eggplant Lasagna (Dairy-Free, Gluten-Free Option)
Description
This vegan eggplant lasagna replaces traditional pasta sheets with tender roasted eggplant slices layered with rich tomato sauce, creamy dairy-free “ricotta,” and flavorful vegetables. It’s satisfying, high in fiber, packed with nutrients, and perfect for plant-based, gluten-free, or low-carb diets.
Time Required
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6 portions
Ingredients
For the Eggplant Layers
2 large eggplants, sliced lengthwise (¼ inch thick)
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
For the Vegan Ricotta
1 cup firm tofu (pressed)
½ cup soaked cashews (soaked 20 minutes in hot water)
2 tbsp nutritional yeast
1 tbsp lemon juice
1 clove garlic
½ tsp salt
2–3 tbsp water (for blending)
For the Vegetable Tomato Sauce
1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 zucchini, diced
1 cup mushrooms, chopped
2 cups marinara sauce (check gluten-free if needed)
1 tsp dried oregano
½ tsp dried basil
Salt and pepper to taste
Optional Toppings
Vegan mozzarella shreds
Fresh basil
Red pepper flakes
Instructions
Step 1: Prepare and Roast Eggplant
Preheat oven to 200°C (400°F).
Lay eggplant slices on a baking tray.
Brush with olive oil and sprinkle salt and pepper.
Roast for 15–20 minutes until tender.
Set aside.
Tip: Roasting removes bitterness and prevents watery lasagna.
Step 2: Make Vegan Ricotta
Add tofu, cashews, nutritional yeast, lemon juice, garlic, salt, and water to a blender.
Blend until smooth and creamy.
Adjust seasoning to taste.
Step 3: Prepare Vegetable Sauce
Heat olive oil in a pan over medium heat.
Sauté onion until soft (3–4 minutes).
Add garlic, zucchini, and mushrooms; cook 5–6 minutes.
Stir in marinara sauce, oregano, basil, salt, and pepper.
Simmer for 5 minutes.
Step 4: Assemble Lasagna
Preheat oven to 180°C (350°F).
Spread a thin layer of sauce in a baking dish.
Layer in this order:
Roasted eggplant
Vegan ricotta
Vegetable sauce
Repeat layers 2–3 times.
Top with vegan cheese (optional).
Step 5: Bake
Cover with foil and bake 25 minutes.
Remove foil and bake another 10 minutes.
Rest 10 minutes before slicing.
Nutritional Information (Per Serving — Approximate)
Calories: 260 kcal
Protein: 12 g
Carbohydrates: 18 g
Fiber: 6 g
Fat: 16 g
Sugar: 7 g
Sodium: 420 mg
(Values vary by brand and toppings.)
Frequently Asked Questions
1. Is this recipe gluten-free?
Yes — eggplant replaces pasta. Just ensure your marinara sauce and vegan cheese are certified gluten-free.
2. Can I make it nut-free?
Yes. Replace cashews with:
Sunflower seeds (soaked), or
Extra tofu for ricotta.
3. Can I prepare this ahead of time?
Yes. Assemble and refrigerate up to 24 hours before baking.
4. How do I store leftovers?
Fridge: 4 days in airtight container
Freezer: Up to 2 months
Reheat at 180°C (350°F) until warm.
5. How do I avoid watery lasagna?
Roast eggplant first.
Salt eggplant slices and let sit 15 minutes to draw moisture.
Allow lasagna to rest after baking.
6. Can I add lentils or plant protein?
Yes — add cooked lentils or vegan ground to the sauce for extra protein.