Eggplant Lasagna with Noodles Recipe
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Jump to RecipeThis easy eggplant lasagna is bright and fresh, loaded with ricotta cheese, tomato sauce, and layers of perfectly crisp baked eggplant. A tasty and easy holiday dinner that everyone will love.
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 eggplant lasagna recipe is a great dairy free lasagna that is made without cheese or milk… but it still has the flavor.
You can use regular ricotta cheese, or my tofu ricotta recipe for a vegan version, to layer in between the eggplant and lasagna noodles and it tasted fantastic!
This Eggplant Lasagna Recipe Is:
- Bright
- Hearty
- Comforting
- Satisfying
- Earthy
- Made with plant-based ingredients
- 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 easy 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 homemade meals during the week when I don’t have time.
Browse all our 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!
What’s In This Lasagna with Eggplant Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Eggplant: I like to use 1 large purple eggplant for this dish
- Extra Virgin Olive Oil
- Fresh garlic cloves
- Breadcrumbs: These breadcrumbs add a wonderful addition to the lasagna!
- Lasagna Noodles: I like to use ready to bake lasagna noodles, especially if I am cooking for a crowd.
- Tomato Sauce: You can use homemade, or I like this vegan and gluten free tomato sauce that you can get online here.
- Salt & Pepper
- Ricotta Cheese: You can use regular ricotta cheese, or I made this tasty and easy 5-minute tofu ricotta, recipe here on this site.
- Shredded parmesan cheese, or even Vegan Parmesan
- Parsley
Simple Vegan 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 Eggplant 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 needed. 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.
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)
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Eggplant Lasagna Recipe with Noodles
Ingredients
- 1 eggplant
- 1/3 cup extra virgin olive oil divided
- 1 cup breadcrumbs use gluten free if needed
- 12 ounces lasagna noodles use gluten free if needed
- 1/4 teaspoon Sea Salt
- 4 cups tomato sauce
- 2 cups ricotta cheese use vegan version if desired
- Parmesan cheese use vegan version if desired
- fresh 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 13×9 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 parmesan cheese, and bake for 20 minutes until edges are bubbling hot.
- Top with fresh parsley before serving. Enjoy and mangia!
Nutrition
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