Vegan Eggplant Lasagna Recipe

Published on March 24th 2022 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Vegan Eggplant Lasagna in a baking dish

Having lasagna for a meal is always a delightful treat for any lover of Italian foods. However, there's a new spin on this classic dish, making these lovely layers of our Vegan Eggplant Lasagna completely vegan & grain-free without skimping out on all the magical beloved lasagna flavors, crispy corner pieces included.

By creating a rich plant-based Bolognese between the layers of eggplant, vegan Parmesan, and vegan mozzarella cheese. Get ready to book your flight to Italy. 

Serve with a crusty loaf of bread or fresh salad on the side.  

Author: Jennifer Dodd
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
20 mins
Cook Time
60 mins
Total Time
80 mins
6 persons


Vegan Bolognese
  • 1 pound Plant Based Ground Beef

  • 1 medium Yellow Onion, small diced

  • 1 small Carrot, small diced

  • 1 stalk Celery, small diced

  • 4 cloves Fresh Garlic, peeled and minced 

  • 1 tablespoon Tomato Paste

  • 1 X 14 ounces tin Diced Tomatoes

  • 2 cups Tomato Purée

  • 1 Bay Leaf

  • 2 teaspoons Fresh Thyme, chopped

  • 1 tablespoon Brown Sugar

  • 1 teaspoon Kosher Salt 

  • 1 teaspoon Crushed Chili Flakes

  • 2 tablespoons Olive Oil 

Vegan Eggplant Lasagna
  • 5 whole Large Purple Eggplants

  • 2 cups Shredded Vegan Parmesan Cheese 

  • 3 cups Shredded Vegan Mozzarella Cheese  

  • 1/4 cup Olive Oil 

  • 1 teaspoon Kosher Salt


Vegan Bolognese

Place a heavy bottomed pot onto the stovetop turning it up to medium-high heat. 

Add the olive oil to heat for 15 seconds

Sauté the onions & garlic in the pot for 1 minute, stirring with a spatula, 

Add in the plant-based beef, celery & carrots, cook for 1 minute. 

Stir in the tomato paste and brown sugar, sauté until the sugar has dissolved. 

Add the diced tomatoes, tomato purée, thyme & bay leaf, bring the sauce to a simmer.

Allow sauce to simmer and reduce on medium-low heat for 30 minutes.

Add kosher salt taste to your preference for seasoning. 

Vegan Lasagna

Preheat oven to 350 °F

Using a colander, wash the eggplant.

Remove the eggplant, place it onto a large cutting board, peel the eggplant using a chef's knife. * a vegetable peeler will usually only get stuck on the peel.  

Slice the eggplant into 3 quarter inch thickness using a wide mandolin or chef's knife. 

Line a sheet pan with parchment paper & spread out the sliced eggplant evenly.  

Using a pastry brush, brush the olive oil onto each slice of eggplant, season lightly with kosher salt & place into the oven for 10 minutes to par-cook and get rid of the moisture. 

Remove eggplant from the oven & allow to cool for a few minutes

Using a 9x13 inch pan or casserole dish, spray with non-stick cooking spray. 

Layering by adding one layer of vegan Bolognese to line the pan, layer second layer with eggplant, third layer with a blend of mozzarella & Parmesan cheese. Continue layering until you reach 1/2 inch from the top, finishing with one layer of cheese blend. 

Place into the oven & bake for 35 minutes until the cheese is golden brown. 

Remove from oven and let the lasagna cool down, and set for 15 minutes.

Cut into portions, using a spatula slide onto a plate & buon appetito.  

Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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vegan eggplant lasagna, recipe, without noodles, spinach, mushroom, basic, no cheese, tofu

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