Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Vegan Eggplant Lasagna that’s Naturally High in Protein and Flavor

    Vegan Eggplant Lasagna that’s Naturally High in Protein and Flavor

    0
    By Alisa Fleming on September 26, 2022 Dairy-Free Recipes, Entrees

    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.

    Vegan Eggplant Lasagna Recipe made with Spinach and Tofu! Dairy-free, optionally gluten-free, nut-free

    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.

    Dairy-Free Eggplant Lasagna
     
    Print
    Prep time
    15 mins
    Cook time
    65 mins
    Total time
    1 hour 20 mins
     
    Add your own special touches to this lasagna with herbs like oregano and basil, cooked mushrooms, or homemade marinara sauce.
    Author: Robin Robertson
    Recipe type: Entree
    Cuisine: Italian
    Serves: 6 servings
    Ingredients
    • 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)
    Instructions
    1. Preheat your oven to 350°F.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Bake the lasagna for 30 minutes.
    7. Sprinkle the top of the lasagna with the vegan cheese alternative, if using.
    8. Continue to bake the lasagna until it's hot and bubbly, about 15 minutes more.
    9. Let the lasagna rest for 10 to 15 minutes before serving.
    Nutrition Information
    Serving size: ⅙ batch Calories: 373 Fat: 13g Saturated fat: 2g Carbohydrates: 47.1g Sugar: 8.6g Sodium: 813mg Fiber: 6.9g Protein: 22.8g
    3.5.3229

    More Lasagna Inspired Vegan Recipes

    Vegan Lasagna Soup

    Vegan Lasagna Soup Recipe from The Friendly Vegan Cookbook - naturally delicious, uses simple, everyday ingredients!

    Mushroom & Sage Vegan Lasagna

    Mushroom and Sage Vegan Lasagna Recipe - Dairy-free, Gluten-free and Plant-based

    Deconstructed Veggie Lasagna

    Deconstructed Veggie Lasagna

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    Free Food Journal! With detailed symptom tracker. Electronic - you can fill, save, and email it on your phone, tablet or computer! Or print it out! Great for Elimination Diets, Health Goals, Doctor and Dietitian Appointments, and More.

    The FREE Food Journal that You and Your Doctor will Love

    Dairy-Free Reese's Peanut Butter Eggs Copycat Recipe with Dark, White, or "Milk" Chocolate - Homemade Vegan, Gluten-Free, Soy-Free, Nut-Free - Peanut-Free Option

    Reese’s Peanut Butter Eggs Copycat with Dark, White, or “Milk” Chocolate

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free bookChocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2023 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.