This vegan eggplant lasagna is bright and fresh, loaded with high protein tofu ricotta, tomato sauce, and layers of perfectly crisp baked eggplant. Vegan and gluten free options for everyone. Serve with a side salad and a slice of crusty sourdough bread for a complete Italian meal at home!
Layers of perfectly baked creamy vegetable lasagna? Sign me up! This vegan and gluten free eggplant lasagna recipe is a great dairy free lasagna that is made without cheese or milk… but it still has the flavor. I used my tofu ricotta recipe to layer in between the eggplant and lasagna noodles and it tasted fantastic!
This Dairy Free Eggplant Lasagna Recipe Is:
- Bright
- Hearty
- Comforting
- Satisfying
- Earthy
- Made with plant-based ingredeints
- Vegan, can be gluten free, and dairy free!
Meal Prep Eggplant Lasagna Recipe For the Win!
This vegan eggplant lasagna is the perfect recipe for healthy homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes. With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later! Easy peasy.
What’s In This Lasagna with Eggplant Recipe?
- Eggplant: I like to use 1 large purple eggplant for this dish
- Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Breadcrumbs: these fantastic gluten free breadcrumbs are great for coating the eggplant slices and keeping them crispy. These breadcrumbs add a wonderful addition to the lasagna!
- Lasagna Noodles: I like to use these gluten free lasagna noodles, especially if I am cooking for a crowd… that way, if there is anyone who is avoiding wheat, then can still enjoy this lasagna.
- Tomato Sauce: You can use homemade, or I like this vegan and gluten free tomato sauce that you can get online here.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. This pepper is the same price is buying pre-ground, and has a million times more flavor! I use these really great tellicherry peppercorns, which I would definitely recommend.
- Tofu Ricotta Cheese: I made this healthy and easy 5-minute tofu ricotta, recipe here on this site.
- Vegan Parmesan or nutritional yeast to top. Nutritional yeast has a cheesy nutty umami flavor which is great in all kinds of dishes – especially this lasagna.
- Parsley
Simple Eggplant Lasagna for you Plant-Based Holiday Table
This dairy free eggplant lasagna is a fantastic recipe for the holidays – add it to your Thanksgiving, Christmas, or Hannukah table and enjoy. This will be one crowd pleaser recipe everyone will love. These simple make-ahead dishes are fantastic to prep ahead of time – so you can make the lasagna a few days before, then bake it before dinner is ready.
How Do I Make Vegan Lasagna?
- Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper.
- Slice the eggplant into 1/4 inch rounds. Get 2 plates ready, and place 2 tablespoons of olive oil on one plate, and 1 cup of breadcrumbs on the other. Dip each eggplant round into the olive oil and then the breadcrumbs, on both sides. Place the crusted eggplant slice onto the sheet pan. Repeat for each eggplant round, adding more olive oil or breadcrumbs if neccessary. Bake egg plant for 30 minutes, flipping halfway until it becomes golden brown.
- Bring a large pot of water to a boil. Cook lasagna noodles according to package instructions. Drain and set aside.
- Reduce oven heat to 375. In a large 13×9 baking dish layer the lasagna by creating a few layers of: tomato sauce, noodles, eggplant, and the tofu ricotta – repeat the layers until ingredients are gone. Top with cheese/nutritional yeast if using, and bake for 20 minutes until edges are bubbling hot.
- Top with fresh parsley before serving. Enjoy and mangia!
Other Simple Italian Vegan Dinner Recipes You’ll Love!
Baked Feta Pasta Recipe (Vegan, Dairy Free, Gluten Free)
Pumpkin Seed Pesto (Vegan, Nut Free, Gluten Free)
Almond Milk Alfredo Sauce Recipe (Vegan, Gluten Free)
Vegan Air Fryer Garlic Bread Recipe (Vegan, Gluten Free)
Instant Pot Pantry Pasta Recipe (Vegan, Gluten Free, Pantry Staple)
Get the Same Ingredients That I Use For My Vegan and Gluten Free Eggplant Lasagne Recipe:
As always, if you make this vegan and gluten free sheet eggplant lasagna recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Vegan Eggplant Lasagna Recipe (GF)
Ingredients
- 1 eggplant
- 1/3 cup olive oil divided
- 1 cup breadcrumbs gluten free
- 12 ounces lasagna noodles gluten free
- 1/4 teaspoon salt
- 1 eggplant thinly sliced
- 4 cups tomato sauce no salt added
- 2 cups tofu ricotta cheese
- Vegan Parmesan or nutritional Yeast to top
- Parsley
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper.
- Slice the eggplant into 1/4 inch rounds. Get 2 plates ready, and place 2 tablespoons of olive oil on one plate, and 1 cup of breadcrumbs on the other. Dip each eggplant round into the olive oil and then the breadcrumbs, on both sides. Place the crusted eggplant slice onto the sheet pan. Repeat for each eggplant round, adding more olive oil or breadcrumbs if neccessary. Bake egg plant for 30 minutes, flipping halfway until it becomes golden brown.
- Bring a large pot of water to a boil. Cook lasagna noodles according to package instructions. Drain and set aside.
- Reduce oven heat to 375. In a large 13x9 baking dish layer the lasagna by creating a few layers of: tomato sauce, noodles, eggplant, and the tofu lasagna - repeat the layers until ingredients are gone. Top with cheese/nutritional yeast if using, and bake for 20 minutes until edges are bubbling hot.
- Top with fresh parsley before serving. Enjoy and mangia!
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