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A square white plate with a slice of eggplant lasagna.

Vegan Eggplant Lasagna

A healthy, and delicious vegan alternative to cheese and noodle filled lasagne.
5 from 1 vote
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Course: Main Course
Cuisine: American
Diet: Vegan
Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 1 hour 25 minutes
Servings: 8 servings
Calories: 279kcal
Author: Linda & Alex
Cost: $12


  • 1 Oven


  • Marinara Sauce
  • 1 tablespoon olive oil or coconut oil
  • 5 large tomatoes – chopped
  • 1 medium onion – diced
  • 3 cloves of garlic – minced
  • 2 tablespoons fresh oregano – minced
  • 2 tablespoons fresh basil - minced
  • cup red wine
  • 1 teaspoon Italian seasoning
  • 1 tablespoon kosher salt
  • Pepper to taste
  • Eggplant
  • 3 Tablespoons coconut oil
  • 1 large eggplant – peeled I leave a few thin strips of skin on for color and thinly sliced lengthwise
  • 2 cups of breadcrumbs use gluten-free if you have a wheat allergy
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste
  • Egg replacer equivalent to 4 large eggs I use Ener-G brand replacer
  • Mushrooms
  • 1 tablespoon coconut oil
  • 4 cups of wild mushrooms – cleaned and chopped
  • 1 tablespoon minced oregano
  • Salt and pepper to taste
  • Tofu Ricotta
  • 2 packages of soft tofu
  • 1 tablespoon nutritional yeast
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste
  • 4 cups chopped spinach


  • Tofu Ricotta
  • Drain the water and then put the tofu on a paper towel lined plate. Place two sheets of paper towel on top of the tofu and put something heavy on top to help push the excess water out of the tofu. After the marinara and eggplant is ready put the tofu in a large bowl and add the yeast, Italian seasoning, salt and pepper and mix with a fork. The tofu should break apart and look soft and fluffy.
  • Marinara Sauce
  • Heat the oil on medium high heat in a large sauté pan, add the onions when hot.
  • Sauté the onions until they become translucent, then add the garlic and cook for one minute.
  • Add the tomatoes, herbs, spices, and wine. Stir to combine and turn the heat down to low.
  • Cook at a medium simmer for fifteen minutes, or until the tomatoes are soft.
  • Eggplant
  • Heat the oil in a medium to large fry pan on high heat.
  • Prepare the bowl of egg replacer and the bowl of breadcrumbs.
  • Soak the eggplant slices in the egg replacer then dredge them through the bread crumbs until coated. Put them in the pan and cook until each side is lightly browned, then place the slices on a paper towel lined plate.
  • Mushrooms
  • Heat the oil in a large sauté pan on medium-high heat. Add the mushrooms, oregano, and salt and pepper and cook until the mushrooms begin to sweat and soften. Set aside.
  • Now it’s time to put it all together.
  • Preheat the oven to 350°F (176C)
  • In a 9x13 deep dish pan add a thin layer of the marinara sauce. Add a layer of eggplant, a layer of spinach, a layer of mushrooms, and a layer of tofu. Repeat until you get to the last layer of eggplant. Put a layer of marina sauce, mushrooms, and a sprinkle of tofu on top of the last layer of eggplant and cover with aluminum foil. Bake for 30 minutes then take the foil off and bake for 10-15 more minutes or until the tofu begins to brown. Let sit for 5 minutes before cutting.


Store covered in the refrigerator for up to 4 days. Reheat in a 350F (176C) oven until heated through to the middle. 
Freeze in a freezer safe container for up to 2 months. 


Serving: 100g | Calories: 279kcal | Carbohydrates: 38g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1099mg | Potassium: 886mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2134IU | Vitamin C: 18mg | Calcium: 131mg | Iron: 4mg
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