Vegan Eggplant Lasagna

August 20, 2023

Let me paint you a picture – layers of lasagna sheets, a dreamy, garlicky, vibrant tomato sauce, and the star of the show, tender slices of eggplant. It’s simplicity meets sophistication. The combination is simply irresistible. With each bite, you’re hit with the richness of the tomato sauce, the silky eggplant, and the unmistakable basil. It’s a dish that’s hard to resist, and seconds are practically a given.

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The Magic Ingredient in this Vegan Eggplant Lasagna

Eggplants – they’re the cool, mysterious vegetable of the culinary world, wouldn’t you say? With their deep, earthy tones and that unmistakable smoky flavor, they’ve always intrigued me. In the most positive way possible. So, when it comes to crafting a comforting dish that showcases these purple gems, my go-to is none other than my Vegan Eggplant Lasagna.

Crafting this Dish

So, how do you whip up this symphony of flavors? Allow me to guide you through the easy steps. First, let’s talk about those lasagna sheets. If you’ve got the no-boil kind, keep in mind they love to soak up sauces. But worry not, just add a little extra (1 cup) tomato sauce and that should do the trick.

Next up, the sauce – a medley of olive oil, garlic, and a good brand of tomato sauce. It’s the kind of concoction that fills your kitchen with mouthwatering aromas. After you sautee the garlic in olive oil, add the tomato sauce, let it simmer for just a few minutes. Nex, add the spices, oregano, salt, a dash of cayenne, and a sprinkle of black pepper. So simple, but so much flavor.

Ah, the eggplants – the real showstoppers. Thinly sliced, they’re treated to a delicate olive oil brush and a sprinkle of salt before they take a sizzle in the frying pan. Golden and smoky, they’re the flavorful layers that’ll make your lasagna shine.

Assembling the Vegan Eggplant Lasagna

Now, the assembly. Picture this: a 9×12-inch baking dish is what I recommend for this recipe. Start off with a ladle of seasoned sauce on the bottom of the dish. A layer of lasagna sheets, more sauce, eggplants, basil leaves and cheese. Of course, the option is yours on the type of cheese you choose to make. Here, I opted for vegan cheese, but a lot of times I use shredded mozzarella.

A Wholesome Culinary Affair: When you pull that lasagna out of the oven, get ready for a moment of pure satisfaction. You’ve just created a masterpiece that’s wholesome, comforting, and filled with the goodness of plant-based ingredients. It’s a dish that whispers of cozy evenings and hearty conversations around the dinner table.

So there you have it, a vegan eggplant lasagna that’s all about celebrating simple ingredients, fresh flavors, and a touch of culinary magic. Whether you’re a dedicated herbivore or simply on the lookout for a delicious and healthy meal option, this lasagna is here to deliver.

If you’re a fan of eggplants, like me, you should try my Eggplant Meatballs recipe. They are incredible!

Vegan Eggplant Lasagna

Recipe by Raquel QuevedoCourse: Main CourseCuisine: ItalianDifficulty: Medium


Prep time


Cooking time






  • 12 lasagna sheets

  • 970 grams tomato sauce

  • 3 tablespoons olive oil (1 tablespoon for sauteing the garlic, and 2 tablespoons for frying the eggplants)

  • 8 large cloves of garlic

  • 900 grams of raw eggplants

  • 280 grams of vegan cheese

  • 1 tablespoon dry oregano

  • 2 teaspoons salt, plus salt to sprinkle over eggplant while frying them

  • 1/4 teaspoon cayenne pepper (of course this is optional, if you don’t like the sauce spicy, skip the cayenne)

  • 1/2 teaspoon black pepper

  • 1 cup fresh basil leaves


  • Boil your lasagna sheets according to the package instructions. Keep in mind that if you’re using no-boil sheets, they might absorb more liquid. In that case, ensure you have extra tomato sauce on hand (1 cup extra).
  • In a saucepan, heat 1 tablespoon of olive oil. Add in your chopped garlic and let it saute until golden.
  • Once the garlic turns golden and fragrant, introduce your tomato sauce. Bring it to a gentle boil and allow it to simmer for approximately 5 minutes.
  • Add in oregano, salt, cayenne pepper (skip if you don’t like the sauce spicy), and black pepper. Let all these flavors mingle for another minute.
  • Using a cutting board, slice your eggplants into thin, 1/4-inch rounds or lengthwise strips – the choice is yours.
  • In a frying pan, brush a little olive oil and place the eggplant slices in a single layer. Brush some more olive oil on top and add a touch of salt. Cook them for around 2 minutes on low to medium heat, until they’re golden brown. Flip them over and repeat the process. Transfer the golden eggplant slices to a plate.
  • Preheat your oven to 350°F (175°C).
  • To assemble the lasagna, start by spooning some of your savory tomato sauce onto the bottom of a 9×12-inch baking dish.
  • Place your lasagna sheets on top of the sauce.
  • More sauce over the lasagna sheets.
  • Add a layer of the smoky eggplant slices.
  • Tuck in some fresh basil leaves.
  • And now, a layer of cheese. This recipe does not call for a large amount of cheese. Divide the 280 grams of cheese in the 3 layers. However, if you like it to be more cheesy, by all means, add more in each of the layers.
  • Repeat the layering process once more – lasagna sheets, sauce, eggplant, basil, and cheese.
  • Finally, add one more layer of lasagna sheets, a final drizzle of sauce, and, another sprinkle of cheese.
  • Place your assembled lasagna in the oven and let it bake for about 25 minutes. Keep an eye on it – you’re looking for golden edges and a bubbling, cheesy topping.

Please be aware that the information provided with this recipe is intended solely for general informational purposes. While we have tried to accurately test this recipe and present precise measurements and instructions, individual results may vary due to differences in ingredient types, cooking equipment, or preparation techniques.The nutritional information accompanying this recipe is not intended as dietary or medical advice. For any specific health or nutritional inquiries, please consult a registered dietitian or healthcare professional. We disclaim any liability for inaccuracies or misrepresentation of the provided information. We encourage users to approach this recipe with a mindful understanding that cooking is both an art and a science, and to use their best judgment in the kitchen.

Nutrition Facts

6 servings per container

  • Amount Per ServingCalories431
  • % Daily Value *
  • Total Fat 18g 28%
    • Total Carbohydrate 60g 20%
      • Dietary Fiber 8.5g 34%
      • Sugars 12g
    • Protein 10.5g 21%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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