Serves 8 to 12
This vegan eggplant lasagna is eggplant parm in full lasagna form. Roasted eggplant layered with tofu ricotta, rich marinara, and a creamy cashew white sauce, baked until golden and bubbling. Every occasion deserves an epic vegan lasagna recipe. This is that lasagna.
Let us count the ways it is epic.
The flavor is epic. Roasted eggplant with crispy edges, tangy tofu ricotta, deep tomato marinara, creamy cashew sauce, fresh basil, toasted pine nuts. Every bite has something going on.
The weight is epic. Pick this up and feel it. This lasagna means business.
The presentation is epic. It comes out of the oven golden and bubbling and you will feel like you really did something today. Because you did.
You feel epic making it. Building it layer by layer, watching it come together — this is the project that pays off.
The dishes are epic. This is not a selling point. We just want to be honest with you.
About the marinara:
Homemade is great and worth it if you’re in the mood. But you’re already roasting eggplant, making tofu ricotta, and blending cashew cream, so a good jarred sauce is completely fair game. That said — why stop now? Here is a recipe for Mom’s Homemade Marinara. You will need to triple it, because this lasagna requires a lot of sauce to cook the noodles. That said, you may not use all of it — reserve some for the table so people can dip bread or add extra to their plate.
One tip that will change your lasagna life:
You do not need to boil the noodles. Seal the pan tightly with foil and the noodles cook right in the sauce. They come out tender and more flavorful because they absorb everything in the pan instead of plain water. Seal it tight, bake for an hour, walk away.
This recipe is from Superfun Times Vegan Holiday Cookbook — the book for when the occasion demands that you go all out, and also for when the occasion is just a regular Sunday night and you feel like going all out anyway.
EPIC VEGAN LASAGNA FAQ:
Do I have to make homemade marinara? Nope. You’re already doing a lot here. A good jarred marinara is completely fine. Rao’s is the standard recommendation. That said, if you want to go full epic, homemade is right there waiting for you.
Do I really not need to boil the noodles? Really. As long as the pan is tightly sealed with foil, the noodles cook right in the sauce and come out tender and flavorful. This works with regular lasagna noodles, not just the ones labeled no-boil. Seal it tight and trust the process.
Can I use store bought ricotta instead of tofu ricotta? The tofu ricotta is what makes this vegan, so if you’re keeping it plant based, stick with the tofu version. It’s easy to make and tastes great.
Can I make this ahead of time? For sure. Assemble the whole lasagna, cover it tightly, and refrigerate overnight. Bake it the next day. It actually gets better as the flavors sit together. Add about 15 minutes to the covered baking time if going straight from the fridge.
Can I freeze it? Yup yup yup. Freeze before baking or after. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Do I have to use cashew sauce? The cashew sauce is what makes the top layer creamy and rich and visually dramatic. If you have a nut allergy, you could skip it or use a store bought vegan cream sauce instead. But it’s worth making if you can.
Can I make this gluten free? For sure. Use your favorite gluten free lasagna noodles and make sure your tamari and other sauces are gluten free. Everything else is naturally gluten free.
How many people does this serve? This is a big lasagna. It serves 8 to 10 as a main course, more if you’re serving it alongside other dishes. Perfect for a holiday table or a dinner party.
How did I end up here? You were probably searching for “vegan eggplant lasagna,” “plant-based lasagna recipe,” or “eggplant parm lasagna.” Maybe “vegan holiday lasagna” or “vegan layered lasagna.” This is the epic one, you found it.
Epic Eggplant Lasagna
Ingredients
For the eggplant:
- 1 3-pound eggplant, cut crosswise into not-quite-½-inch-thick slices
- 3 tablespoons olive oil
- Salt
For the tofu ricotta:
- 2 14-ounce packages extra-firm tofu
- ¼ cup nutritional yeast flakes
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- Freshly ground black pepper
For the white sauce:
- 1 cup raw cashews soaked in water for at least 2 hours and drained (no need to soak if you have a highspeed blender)
- ¾ cup water
- 2 teaspoons cornstarch
- ½ teaspoon salt
For the lasagna:
- 3 jars or 3 X recipe Mom’s Homemade Marinara
- 1 pound lasagna noodles
- Fresh basil leaves
- ¼ cup toasted pine nuts
Instructions
Make the eggplant:
- Preheat the oven to 375°F. Line two large rimmed baking sheets with parchment.
- Put the eggplant slices in a large mixing bowl. Drizzle with the olive oil and sprinkle with salt, tossing to coat. Arrange the slices in a single layer on the lined baking sheets and bake, flipping once, until tender, about 30 minutes. Set aside until ready to assemble. Leave the oven on.
Make the tofu ricotta:
- While the eggplant is in the oven, crumble the tofu into a large bowl. Use an avocado masher to mash until it resembles ricotta. Add the nutritional yeast, olive oil, lemon juice, salt, and a few grinds of black pepper and continue to mash until well combined. Set aside.
Make the white sauce:
- Combine the cashews, water, cornstarch, and salt in a blender. Puree until completely smooth, up to 5 minutes depending on the strength of your machine. Stop periodically to scrape down the sides and keep the machine from overheating. Set aside.
Assemble the lasagna:
- Lightly grease the bottom of a 9-by-13-inch casserole dish. Ladle in a thin layer of marinara, then arrange a single layer of noodles over the sauce.
- Ladle in another layer of sauce about ½ inch deep. Arrange half the eggplant slices over it, then spoon half the ricotta in scattered dollops on top.
- Ladle in another ½ inch layer of sauce, then repeat: noodles, eggplant, ricotta, sauce, and finally one more layer of noodles on top.
- Get plenty of sauce over the top layer. Tightly seal the lasagna with aluminum foil and bake for 1 hour. The noodles should be tender by this point.
- Remove the foil. Drizzle the cashew sauce over the top in zigzagging Jackson Pollock motions, then bake uncovered for an additional 20 minutes.
- Scatter the basil leaves and pine nuts over the top and serve.
