Eggplant Lasagna Roll-Ups

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Baking dish filled with Eggplant Lasagna Roll Ups for a satisfying gluten-free vegan meal

What to make for dinner. Isn’t that the struggle?

Well struggle no more, friends, because 10-ingredient Vegan Lasagna Eggplant Roll-Ups are here (and they’re crazy delicious)!

Freshly washed basil leaves in a colander

This recipe is inspired by my all-time favorite Italian dish – Lasagna!

Have you ever contemplated what your “last meal” would be if you had to choose? It’s a tough call for me, being that I love all food. But forced to decide, I think lasagna would rise to the top of the list. It’s classy soul food stuffed with fresh herbs and robust flavor.

Origins of Lasagna

Perhaps like many of you, we were under the impression that lasagna originated in Italy. Turns out, its origin history is more complicated!

Some say the concept originated in ancient Greece where layered dough sheets (called laganon) were cut into strips and baked. Others claim it resembles a Roman dish recorded in a cookbook in the 1st century AD. And still others place its origin in England or Italy in the 14th century, where cookbooks describe the concept of layering cheese and pasta in a dish and baking it. (source)

But it wasn’t until the 16th century that tomato-based versions were recorded that more closely resembles today’s lasagna. Those versions came from Italy. So to everyone who ever contributed to the invention of lasagna, we’re forever grateful!

Blender with ingredients for making tofu filling for Vegan Lasagna Rolls

This version starts with a tofu “ricotta” filling that’s comprised of simple ingredients, such as:

Lemon Juice
Nutritional Yeast
Fresh Basil + Dried Oregano
Olive Oil
Salt + Pepper
Vegan Parmesan Cheese (aka fairy dust)

This creamy combo comes together quick (5 minutes!) and adds some serious staying power to these rolls – 6 grams protein per serving!

Bowl of our delicious Tofu Ricotta Recipe with fresh herbs and lemon

Look at that goodness. I want to put it on everything, STAT.

Thinly sliced eggplant on a baking sheet for making gluten-free vegan Eggplant Ricotta Roll-Ups

Instead of traditional lasagna noodles I opted for thinly sliced eggplant to add more veggie power and keep these babes gluten free!

To help them achieve a slightly roasted flavor and soft texture, I simply par-baked them for 15 minutes. Then all that’s left to do is add the filling for one seriously delicious and healthy meal.

Baking sheet with thinly sliced eggplant with Tofu Ricotta on one end ready to be made into Lasagna Roll-Ups
Baking pan with vegan Eggplant Lasagna Roll-Ups resting in marinara sauce

All in all this dish requires 10 ingredients and roughly 1 hour start to finish! That’s my kind of dinner.

I think you’re going to love these rolls. They’re:

Incredibly filling
& Simply delicious

This would make the perfect weeknight meal when you want something a little extra special. It would also be great for impressing guests, especially a vegan / gluten free crowd. Bonus? They reheat well the next day for leftovers (hello, lunch upgrade).

Pan of our healthy gluten-free vegan Eggplant Lasagna Roll-Ups recipe
Side view of our Eggplant Lasagna Roll-Ups stuffed with Tofu Ricotta

We hope you love this recipe! If you try it, let us know how it goes. Leave a comment or take a picture and tag it #minimalistbaker on Instagram so I can come stalk your feed and leave embarrassing comments.

Cheers, friends! Thanks for following along and supporting what we do.

Using a fork to grab a bite of a delicious gluten-free vegan Eggplant Lasagna Roll-Up

Eggplant Lasagna Roll Ups

EASY, 10-ingredient vegan lasagna roll ups made with a flavorful, protein-rich tofu filling rolled up into roasted eggplant slices! Healthy, rich in whole foods, and so satisfying.
Author Minimalist Baker
Using a fork to slice off a bite of an Eggplant Lasagna Roll-Up
4.88 from 79 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 (rolls)
Course Entrée
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


  • 2 medium eggplants (sliced into 12 1/4-inch slices lengthwise* // OR 12 lasagna noodles, boiled)


  • 2 medium lemons, juiced
  • 1 12- ounce block extra-firm tofu (drained and pressed dry for 10 minutes)
  • 3 Tbsp nutritional yeast
  • 1/2 cup fresh basil (finely chopped)
  • 1 Tbsp dried oregano
  • 3-4 Tbsp extra virgin olive oil
  • ~1/2 tsp each salt + pepper
  • 1/4 cup vegan parmesan cheese (optional)



  • Preheat oven to 425 degrees F (218 C).
  • Salt eggplant slices on both sides and arrange in a colander in the sink to remove excess water/bitterness for 15 minutes. (If using lasagna noodles, boil, drain and set aside.)
  • 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.
  • Arrange slices on 1-2 baking sheets in an even layer and bake oven for 13-15 minutes. Set aside and reduce heat to 375 degrees F (190 C).
  • 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.
  • Pour about 1/2-1/3 of the marinara sauce into an 8×8 baking dish (or similar sized dish) and reserve rest of sauce for topping / serving. Set aside.
  • 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 (see photo).
  • Bake 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.


*Eggplant cutting tip: Slice off the bottom and top of eggplant and sit it upright. Then use a sharp knife to make thin slices, about 1/4 inch thick. Alternatively, use a mandolin.
*2 lemons make ~1/3 cup juice.
*Adapted from my vegan stuffed shells. Feel free to add sautéed veggies to the filling mixture for more fiber / nutrients. My favorite is sautéed zucchini.
*Tofu inspiration from Whole Foods.
*Eggplant inspiration from Food Network.
*Nutrition information is a rough estimate calculated with the lesser amount of oil and marinara and with 1/4 cup vegan parmesan cheese per 12 rolls.

Nutrition (1 of 12 servings)

Serving: 1 rolls Calories: 132.3 Carbohydrates: 10.8 g Protein: 7 g Fat: 8.2 g Saturated Fat: 1.3 g Polyunsaturated Fat: 2.51 g Monounsaturated Fat: 3.82 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 293 mg Potassium: 448 mg Fiber: 4.8 g Sugar: 5.4 g Vitamin A: 250 IU Vitamin C: 18.2 mg Calcium: 140 mg Iron: 1.6 mg

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My Rating:

  1. Jane says

    So good. The fresh basil in the store didn’t look great so I used Trader Joe’s vegan pesto (maybe 1/3 cup?) in the filling, and omitted the olive oil. It gave the filling great flavor! The presentation is so pretty, but it’s not a complicated or time consuming recipe. I’ll be making it again. Thanks!

  2. Yasi Martinez says

    Made this recipe without using oil 😂. It’s a great way to have tofu… loved it. Thanks for sharing!! 😉

  3. Anysa says

    OMG I don’t usually leave reviews but this was SO good I just had to! When I made the ricotta, I tasted it right after blending and was a bit unsure if I liked the flavor or texture. I was so wrong though because once I baked it, it was amazing! It tastes just how I remember real ricotta tasting and the texture is spot on. My non-vegan husband loved it as well. A real winner of a recipe. Thank you!

  4. Liz D says

    This was like lasagna…really didn’t miss the ricotta at all!
    It was a little time consuming… and I think the oregano is off because that’s all I tasted. I would do 1 tsp dried instead of the 1 TBSP dried in recipe. I would also increase salt to 1tsp in the tofu mix.
    Otherwise it was a great use for eggplant! Enjoyed it

  5. El says

    Hello! Can you make the tofu ricotta in advance? Planning ahead for a dinner party. I made this dish before and it’s a showstopper. Thanks!

  6. Rebecca Tennenbaum says

    Can’t wait to make this! I’m wondering, will the filling keep for a day if you make it ahead of time? Thank you!

  7. Emily says

    I know the recipe says this dish isn’t freezer friendly but is the ricotta? I just made the ricotta to use in another dish and I dont want to throw the extra away.

  8. Serena says

    This was so easy and delicious! I used lasagna noodles. Can I freeze a portion after baking? Thanks for the great recipe!

  9. Angie D says

    I still have a bunch of zucchini- could this be used in place of the eggplant? If so, should I just salt and soak it to make it more pliable or should I roast it like the eggplant? Just got your cookbook! I’ve made many of the recipes- your my go-to for delish vegan recipes!! Thanks!

  10. Elaine Levitte says

    I made the roll ups for dinner tonight – absolutely delicious. I can’t wait till I am able to invite friends over for dinner again so that I can make it for them. Thank you for this outstanding recipe.

  11. Ainsley Denike says

    I just made this and WOW so impressed! The tofu filling tastes so much like ricotta! My husband loved it too. I used real parm instead of vegan parm and put a little fresh mozzarella on top as well. I’ll be making this again for sure.

  12. Bridget W. says

    Such a delicious meal! The tofu ricotta was so rich and flavorful; it was hard to believe it wasn’t made of dairy and eggs!
    Everything was super easy to throw together. I really appreciated how simple the recipe was! I added some vegan mozzarella on top and baked for 20 minutes. It was a great dinner, thanks Minimalist!

  13. Kristina says

    We totally loved this recipe. We have been quite surprised by the tofu “ricotta”, so delicious! The eggplant turned out a little “al dente”, so next time we try to leave it a little longer in the oven or try with thinner slices. We’ll definitely make this again soon.

  14. Kelli says

    I tried silken tofu (no choice- everything else was sold out) and it ended up more of a sauce. I used that for another recipe, and tried again using extra-firm and it was perfect. Super yummy recipe!

  15. Roisin says

    I cannot believe how delicious this recipe is. I’ve been vegetarian for three years but don’t tolerate dairy well so I thought i’d give this a go. Usually when I find people say X tastes just as good as the real thing (ricotta) I am sceptical but this is actually the bomb, so tasty and simple. Thrilled to have found this

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Roisin. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  16. Cristina says

    I cooked this last weekend and… OMG! Deliciuos! I can’t eat cheese because my intolerance and this was a game changer… I want to prepre everything with this filling paste hahahahha. Seriously, this was beyond delicious. Thanks for sharing

  17. Cat says

    I was really impressed with the tofu ricotta! I’m not vegan but this was great to try to reduce our dairy intake. Delicious healthy dinner!

  18. Iliana says

    Hi Dana,
    I live in Peru and we don’t have the same lemons. We have the round green ones I think are called limes in the US… it much more sour. Would you use them anyway? Maybe less quantity? What’s the purpose of the lemon for the ricotta?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Iliana, we haven’t tried that, but it should still work. Yes, we would start with less. The lemon helps give it a tang that resembles ricotta.

  19. Michaluna says

    Hi. These look so yummy but somewhat ambitious.! How did you slice the eggplant so thinly and uniformly? …How does the tofu get a good flavor, with so little added? In other words, Do you think this could fool (non-tofu) eaters might be expecting ricotta? ??

  20. Victoria Harvey says

    I skipped the salt soaking at the beginning, my husband has Meinere disease and is on very low sodium lifestyle. Instead I sliced drizzled with olive oil and sprinkled Italian seasoning on them before baking. Cooked about 10 minutes then proceed with rest of recipe leaving salt out of the tofu mixture also but added about 1 teaspoon of Lemon Mrs. Dash instead of salt. Used premade no salt pasta sauce from Aldis. Or guests loved it and was seasoned so well they didn’t miss the salt. Thank you!

  21. Ty says

    We halved the recipe and used one small eggplant. We followed the recipe except for one small detail. Prior to placing the filling on the eggplant, we layed a couple spinach leaves down. What an amazing recipe!! It’s not only easy and beautiful, it tastes wonderful! Thank you for this!

  22. Valerie says

    Made the tofu ricotta to use in another recipe (cauliflower steaks with cherry tomato and basil sauce) and it was UNREAL!! I think better than dairy ricotta ? Have some extra leftover – do you think it could freeze ok?

  23. Tina Kandah says

    Can a different cheese substitute be used for this? Like the almond ricotta or the macadamia cheese?

  24. Amy P says

    I just made this and it was a hit! The only issues I had was the slicing of the eggplant and then getting them off the cookie sheet. I will need to look for eggplants that are more straight and I will use parchment paper when I bake them. I don’t think I’ll go back to lasagna noodles ever again!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your experience, Amy. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  25. Aunt Ria says

    Having never made or eaten any tofu ricotta, i was a little skeptical of this recipe, but I tried it anyway and was very pleasantly surprised! Its very tasty and I am 100% Italian! I only had super firm tofu from Trader Joe’s and the ricotta was a little crumbly, and I did use less lemon juice, but I could tell that with the right tofu this would be excellent. I did add a sprinkle of italian breadcrumbs on top before baking. My only criticism would be that my eggplant was not fully cooked. I had no problem rolling the slices, but they didn’t finish cooking in the last baking, like I thought they would. I will definitely make this again..

  26. Hopkintonrunner says

    I made this last night. It was really tasty. The vegan ricotta has a lot of lemon juice, but it tastes good. I will definitely make it again!

  27. joe says

    I do not boil the noodles beforehand but make the sauce slightly more watery and bake covered. They cook marvelously!

  28. Michelle Burca says

    Hi Dana,
    First just wanted to say I am a very fond supporter of your work, talent and all that you’ve generously shared with us thus far and look forward to the future :)
    Can’t wait to make this! Could I prep the rolls the night before and refrigerate. Also wondered if I could substitute the eggplant slices in your easy Lasagna recipe??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the kind note, Michelle! We think it would work well to prep the night before! And yes, we think eggplant noodles would work well in our Easy Vegan Lasagna- you may want to refer to this recipe for additional guidance. Hope that helps!

  29. Katie says

    This was AMAZING! I used half the amount of lemon juice for the vegan ricotta and it was so delicious. My boyfriend was super impressed and wants to have it more often! We love your recipes!!!

  30. Abigail says

    I followed this recipe exactly….and it was AMAZING! Fulfillled my lasagna craving completely, and the best part was that my meat-loving husband and picky 6 year old loved it too! I’m making another batch tomorrow! Thanks so much for this super yummy goodness ❤️❤️❤️

  31. Laura says

    I made this recipe tonight and it was delish! My boyfriend who is a meat eater really enjoyed it as well and it was easy to make!

    Thanks again!


  32. Diane says

    I’ve made this with the eggplant and it was wonderful! Instead of using oil and basil, I substitute vegan pesto. Works really well. However, I want to try making it using zucchini and/or yellow squash. I have two questions:
    1. Do you need to do the salt and rinse steps if using zucchini?
    2. I’m assuming you still want to par-bake it when using zucchini, correct?

    • Susan K says

      Hi, I want to make this like you wouldn’t believe! But I do no have an eggplant. I am kind of stuck at home for a while, due to the weather, so I can’t just go get one. BUT I DO have an extra-large zucchini!! When I read your comment, I got all excited! I don’t see a reply from Minimalist Baker, though, so I don’t know if zucchini will work the same. Did you make this recipe using zucchini yet? If so, how did it turn out? Thanks!

  33. Lucy S. says

    I made this for Christmas and made the tofu filling just now. Loved it! The tofu filling tastes exactly like ricotta. Having grown up in an Italian house and making lasagna, never would I thought I could find an equivalent to ricotta, but I’ve found it! It’s amazing! Thank you, again!

  34. Brittny says

    Is there something other than a tomatoe-based sauce that this would go well with? I absolutely love all your recipes and just had some blood work done and it came back saying allergic to the following: oats, strawberries,carrots,tomatoes,apple,&corn (aka very yummy things).

    Thanks for all you do & looking forward to your thoughts!


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Steph! Generally, I wouldn’t recommend substituting silken for firm or extra-firm tofu, but if you experiment with it, report back on how it goes!

  35. Will says

    The tofu ricotta was insane. I served this with lentils and spinach, also in a healthy amount of tomato sauce. For me the eggplants didn’t add too much (I might have prepared them incorrectly), so next time (tonight) I’m going to stick with lentils and spinach in tomato sauce then serve with the ricotta and vegan parm. Excited to try those with other dishes as well!

  36. Edith-Nicole says

    These are delicious. I added a shallot and the zest of one lemon into the food processor with tofu filling and topped with red pepper flakes. Perfect. And we are a no-nut family so used my version of the vegan parm, which basically subs hemp seeds and sunflower seeds for cashews. Can’t wait to bring the leftovers to work this week. A word of caution for mandolin users: err on the side of thicker-than-you-think-it-should-be eggplant. I wasted a bunch of thin, crispy slices today. Thanks for developing great recipes for us!

  37. Maureen D says

    In a word…DELICIOUS! Savored every mouthful. My eggplant was too short for roll ups so I layered it with the ricotta. My tofu-hating husband liked it too. Will definitely be making this again. It’s a keeper!

  38. Jacki says

    I have now made this recipe probably five or six times and it gets easier and faster every time. Someone commented that you can’t make this a weeknight dinner if you’ve got kids and a job. Well, it’s Wednesday night and I have twin toddlers and a full-time job, and kids, hubs and I are all fed and there’s leftovers for lunches tomorrow. This recipe works really well exactly AS IS and I find that it helps to do it in steps. And the recent gift of a mandoline creates perfect eggplant “noodles.” My husband is not vegan but does love eggplant and never stops raving about this dish whenever I make it. The littles loved the filling but are still getting used to the eggplant texture. I give it another few months before they’re in love with it too. Thanks for such hearty, flavorful vegan recipes!!

  39. Sheila says

    The tofu ricotta alone is something I want to have on hand all the time, would be great as a veggie dip or a sandwich spread. The only thing I changed was sautéing up some yellow squash and throwing that into the ricotta for extra fiber and creaminess. I definitely made too much and froze half of the baked rolls. I’ll let you know how it turns out, although I’m sure that thawed and microwaves, it will taste delicious with all the flavors.

    This also took me about 2 hours from start to finish (including all the dishes) so it’s not super week night friendly but I like having a cooking project if I get home from work early and I can save it for the next couple lunches.

    • Sheila says

      Just an update, froze this after I baked this and it warmed it great in a microwave. It doesn’t look ‘presentable’ but it tastes great.

  40. Laana says

    Perfect! Couldn’t get enough of it! Time consuming, but worth it. A real feast for your taste buds! Will make again, especially when I want to impress someone!

  41. Mariah Kadera says

    Oh my goodness!!! These are amazing!!!!! You’ve done it yet again! You are always my go to for new recipes!

  42. Jenny A says

    I loved this recipe. Having never really used eggplant before… and with limited knowledge on how to make tofu taste good… this was a really easy recipe to make. It is SO tasty… I was shocked by how similar the texture and taste of the tofu was to ricotta. Will definitely be making this again!

  43. Jennifer Baker says

    I made this tonight. Ok my variation of it and it was pretty dope. Veggie lasagna with tofu ricotta. Eggplant zucchini bell pepper onion carrot and spinach. I also had some nut based pesto dip and spagetti sauce added. Delicious. Not bad for my first lasagna ever. Made and 8×8 dish and a 8inch round baking dish. Way more food then the bf and I could eat. So I shared a pan with my sister and her family. And also gave a serving to a girlfriend. And I still have leftovers. Btw that tofu ricotta is bomb! The bf doesn’t know it was tofu! Added fresh basil and fresh oregano and Italian seasoning. Definetly a recipe to make again! I love your recipes! Even though I never quite follow them exactly, they are great even with substitutes and variations. Thanks for the great vegetarian/vegan recipes. I just purchased your book and can’t wait to make more yummy food.

  44. Becca says

    I made this last night and it was so delicious!!! I had to start over on the eggplant noodles because mine burnt in the oven during the first part of the process. I also used your Moroccan lentils recipe for the sauce! My husband ate it too and he’s normally a complainer with my vegan food. But he liked it!

  45. Dina says

    I made this eggplant dish for a family Christmas dish and got so many compliments! Love all of your recipes! Thank you!

  46. Grace says

    I absolutely love this dish! I’m making it again for more people and one of them is allergic to tomatoes. Is there another vegan sauce that would go well with this?

  47. Jessica says

    I am a non-vegan cheese lover, and I found this recipe when a few co-workers suggested we do a vegan detox for a few days around the holidays. THIS RECIPE IS SO GOOD and SO filling! I struggled with cutting the eggplant, so I ended up just layering it like a lasagna/casserole and then baking it. My boyfriend had no idea he was eating tofu and raved about how “it’s so good and cheesy.” Thank you for the recipe!!