This dairy-free eggplant lasagna recipe originally was shared with us by cookbook author Robin Robertson. It was a sample from her cookbook Vegan Planet, which is now in it’s second edition! These days, there are quite a few vegan lasagna recipes out there. But Robin keeps it simple, traditional, and healthy. She uses tofu instead of ricotta, which tastes much better than you would expect (we’ve made it this way many times)! Plus, the tofu adds a good dose of plant-based protein and dairy-free calcium. The dairy-free mozzarella or parm topping is optional, but it does add just the right cheesy finish.
Level Up Your Meal Prep with this Dairy-Free Eggplant Lasagna
We’ve recently updated Robin’s recipe with nutrition facts, and also have some notes and tips in the following FAQs.
How Much Salt Should I Use in the Tofu Ricotta?
I don’t recommend using too light a hand with the salt. In my own tofu ricotta recipe, I use 1 1/2 teaspoons of salt per 20 ounces of tofu. this recipe uses 32 ounces of tofu. Since this recipe will have a very thick ricotta layer, I don’t think that much salt is needed. But I would still start with at least 1 teaspoon, and add more to taste. The salt helps to give it a more cheesy taste. Cheese is salty!
Can I Freeze this Eggplant Lasagna?
Yes, you can! We prefer to cook the lasagna first, then freeze it. It can be reheated in a 350°F oven for about 30 minutes, or until heated through.
Is there a Cheese Alternative You Recommend?
At this time, Violife Mozzarella is winning many people over for taste, cost, and availability. And it isn’t shreds, but Miyoko’s Liquid Pizza Mozzarella is pretty tasty. You just drizzle it over top and it will thicken up like cheese as it bakes. For parmesan, Follow Your Heart is quite popular.
Special Diet Notes: Dairy-Free Eggplant Lasagna
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.
- 12 ounces lasagna noodles (gluten-free, if needed)
- 2 tablespoons olive oil
- 1 medium-size eggplant, peeled and diced
- 3 cups dairy-free tomato sauce, homemade or store-bought
- 2 (16-ounce) packages firm tofu, drained and crumbled
- 1 (10-ounce) package frozen chopped spinach, cooked according to package directions and well drained
- Salt, to taste
- Freshly ground black pepper to taste
- ½ cup shredded dairy-free mozzarella or parmesan alternative (optional)
- Preheat your oven to 350°F.
- Cook the lasagna noodles in a large pot of salted boiling water, stirring occasionally, until al dente, about 10 minutes (time might vary with gluten-free noodles). Drain the noodles and spread them out on a work surface to keep them from sticking together.
- Heat the olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, until tender, about 10 minutes. Stir in the tomato sauce and remove from the heat.
- In a large bowl, stir together the tofu and the spinach, mashing the tofu to create a ricotta-like texture. Season the mixture with salt and pepper, to taste.
- Spread a thin layer of the eggplant sauce over the bottom of a 9 x 13-inch baking dish. Add a layer of noodles. Evenly spread half of the tofu mixture over the noodles. Top with another layer of noodles, a layer of eggplant sauce, and the remaining tofu mixture. Finish with a layer of noodles, followed by the remaining sauce.
- Bake the lasagna for 30 minutes.
- Sprinkle the top of the lasagna with the vegan cheese alternative, if using.
- Continue to bake the lasagna until it's hot and bubbly, about 15 minutes more.
- Let the lasagna rest for 10 to 15 minutes before serving.
More Lasagna Inspired Vegan Recipes
Vegan Lasagna Soup
Mushroom & Sage Vegan Lasagna
Deconstructed Veggie Lasagna
