Eggplant Lasagna

Eggplant Lasagna

Course: Main Course
Cuisine: Italian
Dietary Need: Vegan
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Calories: 155 kcal

Highlighted ingredients can be bought at the Market!



  • 2 eggplant sliced into 12 1/4-inch slices lengthwise
  • 2 lemons juiced (about 1/3 cup)
  • 12 oz extra firm tofu drained and pressed dry for 10 minutes (or use ground beef)
  • 3 Tbsp nutritional yeast
  • 1/2 cup basil fresh, finely chopped
  • 1 Tbsp dried oregano
  • 3-4 Tbsp olive oil extra virgin
  • 1-2 tsp salt & pepper

To serve:

  • parmesan cheese
  • 2-3 cups favorite marinara/red sauce
  • basil fresh, chopped (optional)


  1. Preheat oven to 425 degrees F.

  2. Salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes.

  3. Rinse salted eggplant slices well and dry thoroughly between two clean absorbent towels. Lay a baking sheet on top and place something heavy on top to absorb excess moisture.

  4. Arrange slices on 1-2 baking sheets in an even layer and bake in a 425 oven for 13-15 minutes. Set aside and reduce heat to 375 degrees F.

  5. While eggplant is baking, add all tofu filling ingredients to a food process or blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.

  6. Pour about 1 cup marinara sauce into an 8x8 baking dish (or similar sized dish) and reserve rest of sauce for topping / serving. Set aside.

  7. Scoop generous amounts (about 3 Tbsp) of ricotta filling onto each eggplant slice or lasagna noodle and roll up. Place seam side down in the sauce-lined baking dish. Continue until all filling and noodles or eggplant strips are used up. Pour more sauce down the center of the rolls for extra flavor.

  8. Bake in a 375 degree oven for 15-23 minutes, or until sauce is bubbly and warm and the top of the rolls are very slightly browned. Serve immediately with additional vegan parmesan cheese and fresh basil. Leftovers keep for a couple of days, though best when fresh.

Recipe Notes

  • $2.20 per serving
  • 30 minutes or less
  • 10 ingredients

Why Is It Healthy?

  • Eggplants are full of fiber, potassium, magnesium and antioxidants. One cup has only 20 calories.
  • Tofu is a great source of protein and contains all eight essential amino acids, it is also a great source of iron and calcium.
  • Tomatoes are one of the best sources of lycopene which protects the skin from ultra-violet (UV) rays and thus offers some defense against skin cancer.

This recipe is from Minimalist Baker

Go to to see more recipes!
Nutrition Facts
Eggplant Lasagna
Amount Per Serving (1 roll up)
Calories 155 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1.5g 8%
Sodium 314mg 13%
Total Carbohydrates 17.4g 6%
Sugars 8.8g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.