Vegan Eggplant Lasagna

Yield

6 servings

Time

• Prep: 30 minutes

• Cooking: 45–50 minutes

• Total: about 1 hour 20 minutes

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Ingredients

Eggplant Layer

• 2 large eggplants (about 900 g total)

• 2 tbsp olive oil

• 1/2 tsp salt

• 1/4 tsp black pepper

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Tomato Sauce

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 4 cloves garlic, minced

• 1 carrot, finely diced (optional but adds sweetness)

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp chili flakes (optional)

• 1 tbsp tomato paste

• 1 can (400 g) crushed tomatoes

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 tsp sugar or maple syrup (optional)

• 1/4 cup chopped fresh basil or parsley

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Vegan Ricotta Layer

• 350 g firm tofu

• 1/4 cup nutritional yeast

• 2 tbsp lemon juice

• 1 tbsp olive oil

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 tbsp unsweetened plant milk

• Optional: 1/2 tsp dried basil

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Vegan Cheese Topping

• 1/2–3/4 cup shredded vegan mozzarella (optional)

• 2 tbsp nutritional yeast

• 1 tbsp breadcrumbs (optional for a crust)

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Instructions

1. Prepare the Eggplant

1. Preheat oven to 200°C (400°F).

2. Slice eggplants lengthwise into 0.5 cm (1/4 inch) thick slices.

3. Lay slices on baking trays lined with parchment.

4. Brush lightly with olive oil and sprinkle with salt and pepper.

5. Roast for 15–20 minutes, flipping halfway, until slightly tender.

Roasting prevents excess water in the lasagna.

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2. Make the Tomato Sauce

1. Heat olive oil in a large pan over medium heat.

2. Add onion and cook 5 minutes until soft.

3. Add garlic and carrot; cook 2 minutes.

4. Stir in:

   • oregano

   • basil

   • chili flakes

5. Add tomato paste and cook 1 minute to deepen flavor.

6. Pour in crushed tomatoes.

7. Season with salt, pepper, and sugar.

8. Simmer 15 minutes, stirring occasionally.

9. Add fresh herbs at the end.

The sauce should be thick, not watery.

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3. Prepare Vegan Ricotta

1. Crumble tofu into a bowl.

2. Add:

   • nutritional yeast

   • lemon juice

   • olive oil

   • garlic powder

   • salt and pepper

   • plant milk

3. Mash with a fork or pulse briefly in a food processor.

Texture should resemble ricotta: creamy but slightly grainy.

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4. Assemble the Lasagna

Use a 20 × 20 cm (8 × 8 inch) baking dish.

Layer in this order:

1. Thin layer of tomato sauce

2. Eggplant slices

3. Tomato sauce

4. Vegan ricotta

5. Repeat layers

Finish with:

• sauce

• vegan mozzarella

• nutritional yeast

• breadcrumbs (optional)

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5. Bake

1. Cover with foil.

2. Bake at 180°C (350°F) for 25 minutes.

3. Remove foil and bake 10–15 minutes more until bubbly and lightly golden.

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6. Rest Before Cutting

Let the lasagna rest 10–15 minutes before slicing.
This helps the layers set.

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Serving Suggestions

Serve with:

• garlic bread

• green salad

• roasted vegetables

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Storage

Refrigerator

• Keeps 4 days in an airtight container.

Freezer

• Freeze up to 2 months.

• Reheat at 180°C (350°F) until hot.

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Optional Flavor Upgrades

Add between layers:

• sautéed mushrooms

• spinach

• zucchini slices

• vegan parmesan made from cashews