Vegan eggplant lasagna


This Vegan Eggplant Lasagna is a gluten-free, healthy and savoury dish, perfect for a delightful weeknight dinner or an enjoyable time with friends. Easy to make, yet with a complex flavour palette, colourful ingredients and a mouth-watering texture. Just perfect!

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Prep Time: 10 minutes

Cook Time: 50 minutes

 Total Time: 1 hour



Course: main course

Cuisine: gluten-free, Italian, Vegan

Keywords: lasagna, eggplant recipe, tofu recipe,

Servings: 6


  • 250 g lasagna gluten-free sheets, or regular vegan lasagna sheets
  • 2 large Italian eggplants
  • 500 ml cashew milk, or any plant-based milk
  • 200 g vegan cheddar, or any other vegan melting cheese
  • ¼ tsp nutmeg
  • ½ black pepper
  • 1 tsp oregano
  • 5 Tbsp olive oil
  • 1 large white onion
  • 1 large bell pepper
  • 200 g smoked firm tofu
  • 200 g salted firm tofu
  • 250 ml tomato arrabiata sauce, or any Italian tomato sauce
  • 200 ml boiled water
  • 2 tbsp nutritional yeast

For serving: vegan parmesan & fresh basil, or parsley


To prepare the eggplants:

  1. Slice the eggplants into rings
  2. Sprinkle olive oil in a griddle pan (or any non-stick pan) and grill the eggplants until cooked on both sides, on high heat

To prepare the Vegan Cheese Sauce:

  1. In a small pot, add the cashew milk and grated vegan cheese
  2. Keep steering until the vegan cheese has melted
  3. When the sauce looks creamy, add the nutmeg and ¼ tbsp of pepper
  4. Let it cool for now

To prepare the Lasagna Tofu Sauce:

  1. Place the tofu in a clean paper towel, one at a time, and squeeze gently to remove excess liquid
  2. In the meantime, chop the onion and the bell pepper as finely as you can
  3. In a large pan, add the olive oil, onion and bell pepper and cook until soft
  4. Use your hands to crumble the tofu into small pieces
  5. Add the crumbled tofu into the pan and mix it with the onion & bell pepper
  6. Add the nutritional yeast. Mix it
  7. Add the tomato sauce, oregano, pepper and the boiling water, put on the lid and cook the sauce at medium-low heat for 15 minutes

Time to put it all together:

  1. Preheat the oven at 200 degrees Celsius
  2. To assemble, spread 2-3 Tbsp of Lasagna Tofu Sauce in the bottom of a 20×15 cm baking dish
  3. Arrange 3 lasagna sheets over the sauce
  4. Top with a coat of grilled eggplants
  5. Cover with vegan cheese sauce
  6. Repeat the steps until the baking dish is full
  7. Cover with aluminum foil and let it bake for 30 minutes

Tip: to prevent sticking, either spray the foil with oil or make sure it doesn’t touch the ingredients

  1. Take out the baking dish, remove the foil and sprinkle vegan parmesan cheese
  2. Let it crust for another 5-10 minutes
  3. Serve with fresh basil or parsley


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