Vegan Eggplant Lasagna

Yield

Serves 6–8

Total Time

About 1 hour 45 minutes

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Ingredients

Eggplant Layer

• 2 large eggplants (about 2–2.5 lbs total)

• 1 1/2 tsp salt (for drawing out moisture)

• 2–3 tbsp olive oil

• Black pepper to taste

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Vegan Ricotta

• 14 oz (400g) firm tofu, pressed

• 1/3 cup raw cashews (soaked 30 minutes, optional for creaminess)

• 3 tbsp nutritional yeast

• 2 tbsp lemon juice

• 2 cloves garlic

• 1 tbsp olive oil

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 tsp dried oregano

• 2 tbsp chopped fresh basil or parsley

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Tomato Sauce

• 2 tbsp olive oil

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1/2 tsp dried thyme

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp black pepper

• 1 tsp maple syrup or sugar (optional, balances acidity)

• Fresh basil (optional)

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Optional “Cheesy” Top Layer

• 1 cup shredded vegan mozzarella
  or

• 1/4 cup nutritional yeast mixed with 2 tbsp breadcrumbs

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Equipment

• 9×13 inch baking dish

• Baking sheets

• Parchment paper

• Blender or food processor

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Instructions

Step 1: Prepare the Eggplant

1. Slice eggplants lengthwise into 1/4 inch thick slices.

2. Lay slices on paper towels and sprinkle with salt.

3. Let sit 30–40 minutes to draw out excess moisture.

4. Pat dry thoroughly.

5. Brush lightly with olive oil and season with pepper.

Roast at 400°F (200°C) for 20–25 minutes until tender and lightly golden.

Important: Roasting prevents watery lasagna.

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Step 2: Make the Tomato Sauce

1. Heat olive oil in a saucepan over medium heat.

2. Add onion and sauté 5–7 minutes until soft.

3. Add garlic and cook 30 seconds.

4. Stir in crushed tomatoes, tomato paste, herbs, salt, pepper, and sweetener.

5. Simmer uncovered 15–20 minutes until slightly thickened.

Sauce should be thick, not watery.

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Step 3: Make Vegan Ricotta

In a food processor, blend:

• Pressed tofu

• Cashews

• Nutritional yeast

• Lemon juice

• Garlic

• Olive oil

• Salt, pepper, oregano

Blend until creamy but slightly textured.

Fold in fresh herbs at the end.

Texture cue: It should resemble traditional ricotta — thick, spreadable, slightly grainy.

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Step 4: Assemble the Lasagna

Reduce oven to 375°F (190°C).

Lightly oil baking dish.

Layer as follows:

1. Thin layer of sauce on bottom

2. Eggplant slices (slightly overlapping)

3. 1/3 of ricotta mixture

4. Sauce

5. Repeat layers 2–4 two more times

Finish with sauce on top.

Add vegan mozzarella or nutritional yeast mixture if using.

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Step 5: Bake

Cover loosely with foil.

Bake 30 minutes covered.
Remove foil and bake another 15–20 minutes until bubbling and lightly golden.

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Step 6: Rest Before Serving

Let rest at least 20 minutes before slicing.

This allows layers to set and prevents collapse.

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Texture and Flavor Profile

• Tender, silky roasted eggplant

• Rich herb tomato sauce

• Creamy, slightly tangy tofu ricotta

• Golden, lightly crisp top

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Troubleshooting

Watery lasagna:

• Eggplant not roasted long enough

• Sauce too thin

• Didn’t rest before cutting

Ricotta too dry:

• Add 1–2 tbsp plant milk or olive oil

Ricotta too wet:

• Press tofu longer

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Add-In Variations

Spinach Version:
Add 1 cup sautéed spinach to ricotta.

Mushroom Version:
Add 1–2 cups sautéed mushrooms between layers.

High-Protein Version:
Add cooked red lentils to the tomato sauce.

Zucchini Combo:
Alternate eggplant with thin zucchini slices.

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Make Ahead

Refrigerate assembled (unbaked) lasagna up to 24 hours.
Bake directly from fridge, adding 10 extra minutes.

Freezes well for up to 2 months.