Lentil & Eggplant Lasagna

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Ceramic baking dish with protein-packed vegan Eggplant Lasagna

I scream, you scream, we all scream for…LASAGNA!

Isn’t that how it goes?

OK, I know it’s ice cream, but lasagna ranks up there for me on levels of food excitement.

Shall we make yet another healthy, vegan, gluten free version (e.g. – Eggplant Roll Ups, Zucchini Lasagna, Spaghetti Squash Bake)? Yes, I think we shall.

Baking sheet with thinly sliced eggplant for making easy gluten-free vegan lasagna

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!

How to Make Eggplant Lasagna

This eggplant lasagna is easy to make, requiring just 10 ingredients and extremely simple methods.

If you can slice an eggplant, toss lentils in a pot of marinara, and blend basil + tofu, you can master this recipe.

Blender with ingredients for making vegan cheese filling for lasagna

The base is roasted eggplant “noodles,” the “cheese” is my go-to tofu ricotta (although you could substitute macadamia, almond, or cashew ricotta!), and the sauce is my favorite store-bought marinara with red lentils simmered in for extra fiber and protein (although you could also make your sauce from scratch!).

A bowl of lentil red sauce and a bowl of vegan cheese for making homemade protein-packed plant-based lasagna

Assembly is the best part!

Layer sauce, noodles, cheese, sauce, noodles, cheese…..until you get to the top! Finish with sauce, noodles, sauce!

Bake for 45 minutes and you’re ready to dig in.

Adding a layer of vegan cheese over eggplant for hearty gluten-free vegan eggplant lasagna
Freshly baked gluten-free vegan Eggplant Lasagna with Lentil Red Sauce

I hope you all love this recipe! It’s:

High in fiber (10.8 g/serving) + protein (10.7 g/serving)
& Perfect for fall

This is the ideal dish to make this fall and winter when you’re craving something hearty yet healthy, or to serve to guests. No one will miss the actual noodles or cheese!

This would also be an amazing dish to make on the weekend and take for lunch (or enjoy as leftovers) throughout the week. Enjoy as is, or with my favorite Garlicky Kale Salad with Crispy Chickpeas and/or Simple Pumpkin Soup.

If you try this recipe, let us know! We love seeing your comments, ratings, and photos tagged @minimalistbaker on Instagram. Cheers, friends!

A plate of eggplant lasagna for a comforting gluten-free vegan meal

Lentil & Eggplant Lasagna

Satisfying, healthy eggplant lasagna with lentil marinara. Made with just 10 ingredients, this is the perfect plant-based, gluten-free entrée!
Author Minimalist Baker
Plate with a slice of Lentil & Eggplant Lasagna topped with fresh basil
4.87 from 113 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 9 (slices)
Course Entree
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 2 medium eggplants (sliced into 1/4-inch slices lengthwise // or 12 lasagna noodles, boiled)
  • Sea salt (for sweating)
  • 1 Tbsp olive oil


  • 1 (28-oz.) jar favorite marinara sauce* (I like Trader Joe’s Basil Marinara)
  • 1/2 cup water
  • 3/4 cup rinsed and drained red lentils (can sub green, but will increase cooking time)


  • 1 (12-oz.) block extra firm tofu (drained and pressed dry for 10 minutes)
  • 1 ½ medium lemons, juiced (1 ½ lemons yield ~1/4 cup or 60 ml)
  • 3 Tbsp nutritional yeast
  • 1/2 cup fresh basil (finely chopped // plus more for serving)
  • 1 Tbsp dried oregano
  • 1/2 tsp each sea salt + black pepper
  • 1-2 Tbsp olive oil
  • 1/4 cup vegan parmesan cheese (optional // plus more for serving)


  • Preheat oven to 425 degrees F (218 C). Also set out two baking sheets and one large (9×13-inch or similar) baking dish (use more or less pans if altering the default number of servings).
  • Generously 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 drizzle with a little olive oil. Bake in a 425 degree F (218 C) oven for 13-15 minutes. Remove from oven and reduce oven heat to 375 degrees F (190 C).
  • While eggplant is baking, add marinara sauce and water to a large saucepan and bring to a low boil over medium heat. Then add rinsed lentils and lower heat to a simmer (low) and cook loosely covered (to prevent splattering), stirring occasionally, for about 15-20 minutes or until lentils are tender.
  • In the meantime, make tofu ricotta. Add all ricotta ingredients to a food processor or blender and pulse to combine, scraping down sides as needed. You want a semi-puréed mixture with bits of basil still intact.
  • Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, or lemon juice for brightness. I usually add a bit more of all three.
  • Spread a thin layer of lentil marinara sauce into your baking dish. Then layer on a few pieces of eggplant (see photo).
  • Spoon half of the ricotta filling over the eggplant slices and spread into an even layer. Then top with another layer of marinara sauce. Repeat until you have used up all the ricotta. NOTE: The top layers should be: marinara, eggplant noodles, marinara.
  • Sprinkle the top with vegan parmesan cheese (optional) and cover with foil. Bake at 375 F (190 C) for 30 minutes, then remove foil and bake for 10-15 minutes more, or until the sauce is bubbly and warm and the top layer is very slightly browned (see photo).
  • Let rest for 10-15 minutes. Then slice with a serrated or very sharp knife, and serve with additional vegan parmesan cheese and fresh basil (optional).
  • Leftovers keep covered in the refrigerator for 3-4 days. Reheat in the oven or the microwave until warm. You can freeze the dish up to 1 month: Prepare up until baking and then thaw slightly before baking at 375 F (190 C) until warmed through.



*Make your red sauce from scratch using this recipe.
*If you have a soy allergy or prefer not to use tofu, you can sub macadamia, almond, or cashew ricotta instead!
*Adapted from my Eggplant Lasagna Rolls.
*Nutrition information is a rough estimate calculated without vegan parmesan cheese.

Nutrition (1 of 9 servings)

Serving: 1 slice Calories: 164 Carbohydrates: 21.8 g Protein: 10.7 g Fat: 5.4 g Saturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 10.8 g Sugar: 6.5 g

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My Rating:

  1. Sean says

    This is one of those recipes that I often get out if I’m trying to impress guests, and it never fails! Absolutely delicious.

    My only feedback would be that it normally takes me about 2 hours start to finish. Even when everything is ready to go into the oven at the end, it’s an hour before you can eat it!

    I think given the timings, step 5 could actually move to step 2, as when I follow these instructions exactly the aubergine is cooked way before the lentils, where if you started the lentils first they’d be done at about the same time.

    Anyway, amazing recipe, thank you!

  2. Blake Spencer says

    AHHHmazing! Assembled yesterday and cooked tonight for dinner. I let the lasagna come to room temperature a bit while oven was reheating. I made exactly as the recipe suggests but may have cooked my eggplant a bit longer to make sure it was nice and tender. Would definitely make again and I am looking forward to leftovers this week! Thanks for the recipe!!

  3. Robin says

    I think this is my first time to give less than 5 stars on this website! The recipes are THAT GOOD!!! This one won’t make the repeat list and I think for me it came down to texture. I don’t recommend the eggplant. If I made it again it would be with the lasagna noodles and I’d add other things to pump up texture and flavor. Mushrooms, a little tamari, red pepper flakes. It was mealy and mushy and lacked flavor. But thank you; you really do have the best vegan recipes on the planet.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for your honest feedback, Robin. Sorry to hear this one wasn’t a winner for you!

  4. Wendy P. says

    The amazing Minimalist Baker does it again! Flipp’in Fantastic!! The tofu ricotta was rich, creamy and flavorful. Everyone ❤️ it.
    I did a few additions…added Gluten Free no boil lasagna noodles, sliced zucchini (on top of eggplant) and one layer of Mikoso Cashew Mozzarella cheese. Cooked for about 45 minutes covered, another 20 minutes uncovered. When I served, ladle some sauce over each piece. Can’t wait to make it again!

  5. Karen Finkelstein says

    WOW was this delicious! I mostly followed the recipe as written but decided to saute red and yellow pepper and mix them into the red sauce after the lentils were cooked. I then added just a little more sauce and it was deeeeelicious! I can’t wait to serve this to company. I serviced it with a salad and garlic bread. Gotta go – reheating for lunch now:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Karen! Thank you for the lovely review and for sharing your modification! xo

  6. Keith says

    I made this recipe – even ordered a mandoline to slice the egg plant evenly. It tasted great. My only problem was that the eggplant was pretty tough. It was ok eating but it was difficult to cut when warm with a knife or fork… I peeled the eggplant first so it wasn’t the skin. Any tips on how to avoid that or is that just a reality of using eggplant?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Keith, Cooking the eggplant longer should make it more tender and easy to slice with a fork. Hope that helps!

  7. Ashleigh says

    Can this be made ahead of time for a meal train? Just wondering how to modify and what instructions to provide to the recipients. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashleigh, we think so, but we haven’t tried it! Sometimes eggplant doesn’t freeze / reheat well. We’d suggest preparing up until baking and then thaw slightly (if freezing) before baking at 375 F (190 C) until warmed through.

  8. Anne says

    Because of the many 5-star ratings, I forced myself to try this recipe. (Most things don’t sound very appealing post-COVID but normally I’d love something like this.) So glad I did! I don’t eat tofu so swapped out for cashew (kinda combined your cashew ricotta recipe and this one.) I’m also a lazy eggplant “prepper” (or I’d never eat eggplant) Didn’t do the pre-salting/squeezing step. Still fabulous – looking forward to leftovers!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review and for sharing your modifications, Anne. So glad you enjoyed!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! We’d suggest omitting the water from the sauce in step 5, and skipping the simmering to prevent mushy lentils. So just mix the marinara and canned lentils and proceed with the recipe. Hope this helps!

  9. Lauren W. says

    I can never seem to find fresh basil at my local store, but I found the kind that’s sold in a tube like a paste? I’ve never purchased that before but it seemed to work well in the recipe. Also, I haven’t entirely cut dairy from my diet so I used regular parmesan cheese (the first time I ever made this I used the powdery kind the recipe calls for, but this time I used shredded parm in both the tofu layer and on top, and I still really loved the way it came out!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo, sounds delish! Thanks so much for the lovely review and for sharing your modifications, Lauren!

  10. Brenda says

    I love this recipe. It is healthy and pact full of protein. All the recipes I have tried of Minimalist Baker are always good so I know when I try a recipe I haven’t used before, it will be good. Thank you.

  11. Ellie says

    So good! I used half noodles and half eggplant and the non-vegans were impressed. I even got one grudging “I think it’s better than the normal kind”. I also managed to use 16 oz of firm tofu and really squeezed the water out of it. It’s involved but totally worth it. Thank you!!

  12. Kristen says

    Made this as written and it was delish! Reheated well for lunch the next day as well. The tofu ricotta was so good and so simple!!

    One piece of feedback I would give is that I think marinara is no longer sold in 28oz jars. Most of the jars in my grocery store were either 24 or 25 ounces. I used the 24oz and made no other adjustments and it turned out just fine.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Kristen! Thank you for the lovely review and sharing that helpful tip!

  13. Paulina Salinas says

    I was wondering if I could substituted cashew nuts instead of macadamia or tofu in the ricotta recipe?

  14. Nath Martel says

    This was really good, but took me much longer than was indicated. I don’t think I will be motivated enough to make the whole thing again. But I will keep the tofu ricotta recipe, which is flavourful AND easy/quick! Thank you Dana.

  15. Anna says

    This recipe was pretty good, I do plan to reuse the ricotta tofu on a flat bread vegan pizza recipe. The only downfall for us was the eggplant skin, it seemed to have been tough and almost plastic like after roasting / baking. If I was to redo this recipe I’d either do pasta noodles or peel the skin on my eggplant. Either than that, very tasty and filling.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Anna! We wonder if maybe the eggplant had wax on it? It is sometimes added to increase the shelf life. Make sure to wash it thoroughly if you didn’t already!

      • Anna says

        I re-roasted the lasagna this morning on a pan and the skin was more soft. I think maybe I didn’t roast it long enough initially before assembly. My 1.5 year old twins devoured their porteins for breakfast, so def going redo this recipe in future and try to clean eggplant better and roast it longer in oven. Honestly think the lasagna taste next day as flavors combined more if that makes sense. My husband and I are obsessed with “ricotta” filling.

  16. Jessica says

    Yet another win from minimalist baker! My carnivore parents even dug into this dish! I didn’t make the Parmesan cheese (lazy) and I skipped the entire salting/rinsing eggplant thing (lazy) (I still dried the eggplant slices but just pushing them between two towels with my hands as hard as I could) and it turned out great! I don’t feel like it would have needed any Parmesan it’s so good as is. I’ll definitely be making this another staple in the house. My lentil/marinara kept drying out so I had to add a little more marinara—when she says in the instructions to keep stirring she means it! Keep stirring lol

  17. Juraj D. says

    I made this with regular wheat no-boil noodles, and the lasagna turned out a bit dry and salty – and when I say dry, I mean the meal as a whole, because the noodles themselves were soft as they should be. Not the recipe’s fault, though, as I oversalted it, and the recipe specifically tells you to boil the noodles.

    However, if anyone wants to make this with no-boil noodles like me, I would recommend not boiling the noodles and instead adding a bit of water to the marinara sauce. I added some, but it wasn’t quite enough. That said, it wasn’t a disaster by any means – I decided to serve it with gravy, and everyone loved it. So the recipe itself is perfect, just make sure to add water to the sauce if you use wheat no-boil noodles :-)

  18. Lynsey says

    I love this recipe! I have made it twice now and it was gone within a few days both times (and my non vegan consumers were happy with the creamy results!). I made the ricotta ahead the second time otherwise it a bit to make everything at one time. I added more basil and a scoop of miso to the risotto for extra flavor. I also found my lentils needed to cook for more like 25-30 minutes and I added extra water the second time to compensate and that turned out more moist. Thanks for the great recipe!

  19. monica says

    LOVE this recipe. i will say since purchasing a mandolin its made this dish so much easier for the eggplant. I also feel like the amount of ricotta it takes to cover properly for layer i need to make extra or its not enough.

    My question: will this pack ok all layered in a cooler and ready to throw in the oven for a later time? headed to families home for xmas and would love to be able to throw in the oven once I get there so its fresh out of oven to eat.

  20. Nicole says

    I’ve made this twice and it’s definitely time consuming for all the prep but it’s soooo cozy and delicious! My family and I absolutely love it. So great on macros as well.

  21. Nikki Lam says

    YAS this was so delicious on all fronts. Flavor, texture, tasting like the real deal… mmmm. So good. I sautéed onion and garlic with the tomato sauce and did Beyond meat instead of lentils. Made a double batch of this cause I could tell it’d be something we could eat for days and I was right. Husband and so both agreed this will be in our fall and winter mix for food now.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Patsy says

        Made it the other day and it was delicious. I didn’t have marinara sauce so I improvised with chopped tomatoes and added some seasoning to it. I also added a few lasagne sheets to make it more filling for my always hungry husband. Still have leftovers for tonight yay!
        Thanks for another fantastic recipe! x

  22. Alicia says

    My boyfriend is gluten free and we both try to stay dairy free- which is difficult when Italian food is so delicious! I’d been craving lasagna for a while when I came across this recipe.

    The whole thing took quite some time to prepare, hopefully we are faster the next time we make it!

    I really hate the taste of nutritional yeast so I added a tablespoon of miso like some people in the comments suggested and the ricotta was perfect! I didn’t have any oregano so I used two tablespoons of Penzey’s Italian Herb mix (oregano, basil, marjoram, rosemary and thyme) to really boost the Italian flavors.

    Before putting the eggplant in the oven we dusted it with roasted garlic powder for more depth which I definitely recommend.

    For the sauce I lightly fried up a shallot and two cloves of garlic for even more flavor and added hot chili flakes. Once those flavors got going I added the lentils and store bought marinara. I also added some mushrooms for extra meatiness.

    As I was assembling the lasagna I felt like I didn’t have enough of the yummy marinara so maybe make extra if you want your dish extra saucy.

    Sometimes vegan/vegetarian lasagnas can be watery and mushy but this dish held its shape pretty well and had just the right texture.

    This recipe was fantastic and I can’t wait to make it again!

  23. Juanita says

    I LOVE this recipe and the ricotta recipe; both are DELICIOUS!! I did alter the lasagna recipe to include vegan mozzarella, though. I will definitely make this again with the parmesan! Thanks for sharing!

  24. Vegangirl226 says

    Wanna let y’all know that if those are red lentils in the picture of the lentil marinara, they aren’t cooked all the way and can cause flatulence. Red lentils if cooked properly completely loose shape and get mushy. The reason they did not cook all the way is because you cannot cook lentils in tomato sauce. Too acidic. I cooked mine in water and added it to marinara after trying your method and was left with a big pot of wasted homemade marinara with uncooked lentils 😩.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that happened! We prefer red lentils to have some texture and not get mushy, which is why we cook them that way. But we could see how that might be more challenging if someone has impaired digestion. You could add water to the lentils to allow them to cook more.

    • Meg says

      This is so helpful, thank you Vegangirl226! I’ve been making this recipe for years and don’t use red lentils in any other recipes so didn’t think to boil in water. Made it for dinner tonight, pre boiled the lentils in water and I actually prefer it that way. Easier on my tummy too!

  25. Tammy says

    I just pulled this out of the oven and it looks amazing. Love the ingredients! I was a bit shy on tomato sauce with lentils. Got two layers from that bit (bottom and top) but no more. Had a lot of ricotta left over. I’m sure I’ll use it. If you have any thoughts on what I should have done differently, I’d love to know. (Also, didn’t use any oil).

  26. Haylee says

    I’ve made this a couple times and even my meat loving dad consistently compliments it. Lovely recipe, thank you for this welcome addition to the dinner recipe rotation :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoy it, Haylee! Thanks so much for the lovely review!

  27. Hannah says

    I’m a vegan who just made this for her omnivorous family, and they adored it. I didn’t have any nooch so I brightened the tofu ricotta with rice vinegar and white miso, I omitted the vegan parmesan, and I made your marinara recipe with canned tomatoes. It turned out fantastic, thank you!

  28. Erick says

    Made this for Mother’s Day for my wife and mother-in-law, and it totally stole the show! I was out of nutritional yeast so I subbed it with miso paste (2tbs). Was afraid that this would pull away from other Italian-inflected ingredients (oregano, marinara), but it just gave the dish a tang that sang with the slightly bitter eggplant–just beautiful!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you everyone enjoyed it, Erick! Thanks so much for the lovely review!

    • Alicia says

      Thanks for the miso paste idea! I don’t like nutritional yeast so I did this instead and it was excellent!

  29. Madeline says

    I LOVE this recipe and have been making it for the last year but only just getting around to commenting. This recipe actually made me like eggplant after some shocking experiences! I’m not Vegan so just use dairy-based ricotta, but gosh it is honestly AMAZING. ‘Comfort’ food at its best.

      • Nicole says

        Has anyone done this with zucchini instead of eggplant? I don’t want a soupy lasagna so worried about the zucchini moisture but I really just don’t care for eggplant (I’ve tried, so many times lol) but everything else sounds so appealing I just need to try!

  30. Amber says

    I made this last night and it’s amazing!

    For some reason, the page won’t accept my 5-star rating. If you’re able to add it to this review on my behalf, please do. =)

  31. Justina K. says

    Best. Recipe. EVER!!! OMG it is sooo goooooood. I’m telling all my friends about it. Thank you so much!

  32. Laura says

    Wow. I’m currently self-isolating to due to quarantine and on my own. This is the highlight of my week. Fantastic flavors and texture. I used home-made marinara sauce I had in the freezer from a large batch I made a while back. I also added a shallot and mushrooms to the lentil “bolognese”. My final results was not as well set as the photo, but perhaps it was down to my layering, or because the pan I used was too large (the only one I had on hand). Not a problem. It was so good.

  33. Juliana says

    I just did this recipe without the lentils (started as zucchini lasagna, but my zucchinis were a bit too old) and it was amazing! Definitely took longer, around 2,5 hours (I made the vegan parmesan also), and though it was a bit watery, it tasted great. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Juliana! To make it less watery next time, you can try cooking the marinara with the lid off at the end to evaporate some of the water.

  34. Bryna B. says

    Howdy. The red lentils didn’t soften at all until I added about a quart of water to the sauce. Only then did they cook up. (Maybe old lentils?) Now we have the start of a fantastic soup. Next time I will cook the lentils before adding to the marinara. I broke out our reserve jar of marinara and made your lasagna roll ups instead. Yum! Thanks. Will definitely try this lasagna again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bryna, could definitely be caused by old lentils. We’re so glad you were able to modify!

  35. Monique Menconi says

    We made this dish last night (along with the chocolate muffins OMG). It was fantastic. Definitely a bit longer to prep but it came out wonderful. I didn’t have vegan parmesan but will try that the next time. The tofu ricotta was so good. We’ll be enjoying the leftovers today!

  36. Alana says

    Where to I begin?
    Firstly THANK YOU for changing my life for the better.
    You have opened my eyes up to a diet with nutrition, flavour and excitement for cooking.
    I made this lasagna last night. My goodness I couldn’t stop making sounds about how awesome it tasted.
    Thank you for your constant satisfying and tasty recipes.

  37. Sharon says

    This was delicious! I have lots leftover and will look forward to eating it for the next few days. Yum!
    Thank you for all your great recipes!

  38. Christine says

    I made this for my carnivore family. They loved it! My hubby even asked me to make more so that he can take it for lunch. :)
    My only point would be to perhaps cut the eggplants a bit thicker or reduce baking time. Maybe it’s just my oven, but I found that the eggplant slices became quite thin and dried up after the 425 in the oven, and it stuck to my baking sheet. I think I will try to cut it a bit thicker and reduce time/heat next time.
    Thank you for this healthy alternative!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  39. Ari Chiarella says

    Just made this tonight – amazing! I agree with the other posters regarding the prep time, you need a solid two hours. I followed your instructions as written to get the water out of the eggplant and tofu – both turned out amazing. The end result was not watery at all but very well set. I added some sauteeed/browned onions and mushrooms. We used actual parmesan for the tope and I added two tablespoons of kirkland pesto to the tofu ricotta instead of the oil and basil, kept the lemon juice and nutritional yeast. Great dish! My husband had no idea the ricotta was tofu and he loved how the lentils made the sauce “meaty”. Thanks for a great recipe! I made my first tart today, a lemon curd tart with homemade short crust, so we had what felt like quite an indulgent meal but I know the eggplant lasagna was packed with good stuff!

  40. Susan K says

    I want to make this TONIGHT, but don’t currently have a stove or oven… only a microwave and 2 instant pots. Do you know the cooking information for using only the instant pot for the actual cooking part? THANK YOU!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susan, unfortunately, we haven’t tested this one in the Instant Pot and aren’t sure. Let us know if you do some experimenting!

  41. Dale Felice says

    Hi dana,
    Long time follower and fan. I am making your lasagna with the eggplant for noodles this Thanksgiving. Can this be assembled a day ahead and baked the next day or should I bake and reheat? I saw it said freezer friendly but saw a review about eggplant getting tough or watery? I love to prep ahead so maybe even make the cheese and lentil filling ahead?? Thanks in advance! This was the only clean tray the year I made it!

  42. Alice De CairesTaylor says

    Hi there I suffer with psoriasis and one of the ingredients I can’t have in my diet is eggplant what can I I use to substitute eggplant to make lasagna? Thank you ?

  43. Gr82beticktock says

    This is amazingly good! I dare say that I prefer it to traditional lasagna.
    I am a new vegan and am so grateful to you for all of your vegan recipes!

  44. Shaja says

    Amazing how the texture of the eggplant is so similar to pasta! And the cheese substitute is awesome too!

  45. Michelle Burca says

    I was torn with which eggplant recipe of yours to try for my eggplant lovin’ vegan friend last nite and ended up with this one. It was sooo delicious-she asked if she could take some home with her!! I made it with your 1-pot Marinara instead of store bought so I started that before the eggplant prep. I served it with your lemony Arugula Salad w/ Crispy Shallots which complimented the lasagna well. I turn to your recipes often because your detailed instruction gives me confidence to try them. I love that you post photos of the process and the videos help a lot too!!! Look forward to making it again, thanks so much!

  46. Jana says

    This recipe was amazing!! It firmed up into such a solid, flavour packed casserole. It did take me about 1 hr prep time not 30 min as the recipe suggests however I’m new to eggplant and I used green lentils because I already had them on hand. The green lentils took a solid 40-45 min to cook in the tomato sauce but turned out wonderfully. I started with a plain tomato sauce and added my own herbs, spices, and salt. I also swapped the tofu ricotta for the cashew cheese filling from your simple vegan lasagna adding basil, it worked perfectly! Will definitely be making this one again just prepping ahead of time.
    Paired with your Green Salad with Lemon Dressing and some toasted sourdough you have a gourmet vegan meal that my omnivore family loved! Thank you Minimalist Baker!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for the lovely review, Jana! We are so glad everyone enjoyed it! xo

  47. Megan says

    This dish is a hit! I made it for a small potluck with meat-eaters and veggie people alike, and it was gone by the end of the night. The tofu ricotta is perfect and the lentils/red sauce combo is delicious too. My only criticism is that I made an extra batch to freeze, and when I cooked it the eggplant got very tough and honestly not edible. I had to throw it away. I would recommend baking and eating the dish fresh.

  48. Vanessa says

    After a semi long day, I did end up making this fairly quick and easy recipe. After several bites, I totally forgot this was vegan and the ricotta like texture was tofu! It was so great and I feel great afterwards.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  49. Dave500 says

    I’ve made this before (loved it), but have recently suffered a heart attack, and can’t eat salt. Please note that salting eggplant makes it VERY SALTY, which can’t be washed away. I washed & drained, but it was so salty that I had to throw it away. Next time I’ll skip the salt part.

    • zoë, sam, James, another sam says

      hey dave 500 we skipped the salt also, our eggplant is very tasty, we have not finished yet but think it will go well. we made our own sauce also.

      zoë, sam, James, another sam

  50. Annie says

    I am not a vegan, but my hubby and I loved this recipe. I did take me about 2.5 hrs to make, and was a bit labor-intensive. But definitely worth it. I used real parmesan, not the vegan variety.

  51. Cora says

    LOVE THIS!!! I used lentil lasagna pasta (no boil) and layered the lentil lasagna, tofu ricotta, spinach, and roasted eggplant and smothered it all with my hubby’s family pasta sauce ( I didn’t do the lentil sauce per the recipe but will have to try it that way sometime). I was told this was the best dinner EVER!!! Thank you so much for continuing to inspire amazing healthy food that is easy to prepare, it’s been life changing for me and my family.

  52. Amy Hodgson says

    This was amazing and John and I have decided that it would legitimately fool a lot of meat eaters…it tastes, quintessentially, of classic lasagne flavors and was well worth the extra time to squeeze out all the water in the eggplant. This is the longest I’ve ever gone as a vegan and I’d chalk it up to the recipes on this site. I’ve been disappointed in the past about how vegan food turns out or how much sugar or other unhealthy nutrients are used to make vegan food taste healthy. This site has none of that! I’ve tried 5 recipes so far, and every single one has turned out amazing!

  53. yuki says

    EXCELLENT RECIPIE! My non-vegan friends love this as well. I always make more sauce and ricotta because I seem to run out. I add roasted mushrooms for extra heartiness.

  54. Ardyn says

    This lasagna is delicious. It’s so good that even the biggest plant-based skeptic will be asking for seconds! The only thing you should note before making it is that if you choose to use eggplant instead of noodles, it will take you way longer than 30 minutes for prep. I’ve made this recipe a dozen times now and have never been able to finish all the prep in under an hour. So plan accordingly.

  55. JAnAZ says

    OMG perfecto! I’d be lost without you Dana! I did change it a bit though by preparing the eggplant using your method for eggplant parmigiana. It was loved by all. Thank you.

  56. Jill says

    I have made this recipe at least 3 times now, and the eggplant rollups recipe a couple times as well!! Amazing. Last time I made it I used half eggplant and half zucchini and really rushed the sweating part. It turned out super watery but still delicious.
    I have one in the oven right now where I followed all the directions and did lots of eggplant sweating. I doubled the recipe… one thing that could use tweaking is upping the sauce a little more. I did not have quite enough for the top layer and needed to add some more jarred stuff from the fridge. The tofu ricotta is incredible.
    This is the perfect dish to serve to non vegans, family gatherings, holidays etc. SO GOOD!
    Definitely labour intensive though. Took me almost 2.5 hours start to finish this time. Worth it but not really a casual weekday meal type recipe.

  57. Sarah says

    Hi! I always have trouble cooking lentils. Usually it takes me 2-3 times as long as a recipe calls for until they become tender. I even soaked the lentils beforehand this time. Do you know what I’m doing wrong?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah! What kind of lentils are you using? If you’re using green lentils, they will require longer cooking time!

      • Sarah says

        Thank you so much for your reply! I did use green lentils, but I cooked them for probably 45 minutes and they still weren’t all the way tender. Maybe my heat is too low? Regardless, this dish was phenomenal! <3

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Ah yes, that was likely the issue! I’d turn up the heat in the future but we are glad you enjoyed this dish, Sarah!

  58. Laura says

    This was absolutely fabulous. I will definitely make this again. Thank you for making and sharing your magic in the kitchen!

  59. Megan says

    Hi Minimalist baker! I just made this and it was absolutely delicious! That Tofu ricotta is a dream! Mine definitely didn’t look like your picture however, was very sloppy and didn’t hold, could it have been I used way to much sauce? Overall I’m not too bothered about presentation but just wondering Incase I made for quests! Thanks for all your brilliant recipes x

  60. Aiden says

    Oh man! Made this recipe tonight and it was delicious! Being part of an Italian family, I was spoiled with home cooked meals filled with pasta and cheese. I’ve been trying to cut out dairy and this recipe for tofu ricotta tastes just like the real deal. Thank you.

  61. Christina Gomez says

    This has become one of my new fav recipes! As well as my husband’s!

    I used the Macadamia Ricotta recipe instead of Tofu… BUT! I couldnt imagine adding three cups of nuts to a dish (WAY too many calories), so I subbed for 2 cups of chickpeas, 1/2 cup of cashews and 1/2 cup of Almonds (Both nuts soaked and dehydrated previously. I Keep them always at hand in my kitchen). Ricotta comes out PERFECT!

    Thanks for making adding this new staple to my kitchen!

  62. elisa says

    This recipe looks amazing. I would love to try it. I am wondering if anyone has tried it without tofu? Maybe adding more veggies or something? I have a vegan, one who is allergic to musrooms, one who is a mushroom lover, a bunch of vegetarians and carnivores coming. The vegan doesn’t eat tofu. Hmmmmmmm….i might have to make three lasagnas!

  63. Alicia Tyler says

    Absolutely amazing. So glad I took the time to make this. My non vegan family raved about how delicious this was.

  64. Madison says

    Just made this and it was DELISH. I added sweet potato in the marinara sauce to add a bit more veg and flavour. Awesome recipe if you don’t want pasta belly after (so uncomfortable).

  65. Ardyn says

    This is a delicious recipe – even my most resistant non-vegetarian friends love it! That said, if someone can actually prep the whole thing in 30 minutes I would love to know their secret! Just cutting, sweating, pressing, and cooking the eggplant takes a half an hour. It’s totally worth the effort but prepare for at least 45-60 minutes of prep before you make this dish.

  66. Dale says

    Made this last night! Loved it and got great reviews. Brought a few pieces to share with friends. All have requested the recipe! Another WINNER from this website. I will be bringing this to a family Thanksgiving!

  67. Gouri says

    Wonderful recipe! I’m not vegan, so I used ricotta cheese in place of the tofu ricotta cheese and still kept the lemon juice (2 tbsp), 1.5 tbsp fresh basil, 1 tbsp parsley, 1/2 tbsp oregano, olive oil.
    And I added mozzarella on the top and broiled it for all the bubbly browny goodness.
    I did need to use more sauce for the layering, but that might be because I used green lentils instead of red. Overall, amazing recipe, and the lentils made it extremely filling!

  68. Colleen says

    This was an awesome recipe! I’m usually intimidated by anything with multiple steps but it turned out perfect. The texture and flavor are so unbelievably similar to regular cheese lasagna. It’s crazy. It was filling, healthy and delicious. I didn’t quite have enough eggplant so I used noodles for the first layer and I think that actually made it even more substantial. Next time I make it, I’ll definitely go the alternating eggplant and lasagna noodle route again. I also only had 1 tbsp of nutritional yeast and no vegan parmesan cheese and it still tasted fantastic. I’m adding this to my rotation.

    On a side note: The only things my toddler has eaten willingly besides PB&J in the past year are your vegan lentil sloppy joes and this. So thank you!

  69. Amanda says

    This was awesome!!! The tofu was great instead of fattening dairy or cashews- healthy and creamy! And the lentils made it super meaty. Great vegan dish!

  70. Liz A says

    Just made this recipe – definitely adding it to my list of go-to meals! Super easy to make, hearty, healthy, and delicious! Texture is perfect, and tons of protein! Anything with the tofu ricotta is bound to be good!

  71. Taryn says

    I made this and was blown away! Full of flavor and so filling!! Even my cheeseburger loving boyfriend couldnt get enough! Thank you for this amazing recipe!!!

  72. Tracie Yindra says

    I made this tonight for my husband and I, and it was so delicious! The lentils give it a hearty taste but the overall meal is light. The tofu ricotta was creamy and flavorful with the basil and oregano. Bravo – I have been so enjoying your recipies.

  73. Louise says

    Just made this dish this evening and me and my mum (newly vegan) both absolutely loved it!! I added a layer of chopped beef tomatoes and spinach like Cheap Lazy Vegan did – I found your recipe via a youtube video of hers :) I’m already looking forward to eating some of the leftovers tomorrow!

  74. Dee says

    Made this for dinner last night and it was a big hit! I had a giant organic eggplant that made just about 12 slices so I only used the one, making 3 layers (with the last layer as just sauce and eggplant). I also added a bit of frozen spinach in each layer to give it some more nutritional punch. SO hearty and filling but not in that icky way. If you’re debating between this one and the zucchini lasagne (https://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/) I found that this was a little more foolproof and held together much better (read: it wasn’t watery at all, probably because you sweat the eggplant before baking).

  75. Vanessa Levy says

    This looks amazing! Could I sub the tofu ricotta for store-bought cashew cheese (the spreadable kind)? Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vanessa! We have not tried it, but if you do let us know in the comments how it turned out! Happy Cooking!

  76. Carol-Ann says

    This is very delicious! If you are not a fan of eggplant, or want to try it for the first time, this is the recipe to make! Seriously easy to assemble and basic ingredients, and is now officially my favourite lasagna recipe of all time ??? Dana, you are a master!!

  77. Lara says

    Oh em geeeee made this and absolutely amazing! I could eat that tofu ricotta right out of the blender with a spoon! You. Are. Awesome!

  78. Elen says

    Hi minimalistbaker,

    I want to replace the tofu with actual ricotta, do you think the same amount of ricotta as tofu weight wise will do the job?
    I would just leave out the nutritional yeast then, right?


    Kind regards,

  79. Kimberly says

    I used this recipe as inspiration for a zucchini lentil lasagna. I’m not a vegan so I used a ricotta/egg/parsley mixture in place of the tofu ricotta, and zucchini slices instead of eggplant. To be honest, I was just too lazy to go through the sweating and pre-baking of the eggplant :D Definitely use a mandolin or other slicing gadget, as zucchini get very slippery and dangerous! The result was great and I’m still eating the leftovers! Thanks for the recipe!

  80. ChaBig says

    This is by far the best vegan lasagna I’ve ever tasted!
    It surely demands more time to make (than the 30 min recipes we’re used to) but it’s worth it I assure you. I do half eggplants half pastas, sometimes I add some zucchinis, mushrooms and spinach. For the sauce I prefer to use my own lentil sauce (brown or green lentils) I always have some on hand in the freezer so I dont need to cook the red lentils (takes less time). Also, I put less tofu mixture and more sauce, because the first time I made it I have to admit it was a bit dry..But definitely a 5 stars there. Thank you again :-)

  81. Erica says

    It wasn’t a total disaster but it was definitely not worth the time and effort it took to make. It was well over an hour before I got it in the oven and when it was done I still couldn’t stand to eat the eggplant. The tofu ricotta and sauce were good (and easiest to prepare) so I think next time I will just use regular noodles and add in some veggies.

  82. AK says

    This came out so well! Thanks for providing very clear instructions. Recipe was very easy to follow and clearly optimized on time. :) I love your website!

  83. Rachel says

    This is SO good!!!!
    This dish feels so hearty and decadent. It was perfect for curbing my pasta craving!
    I will definitely be remaking this the next time I need some marinara in my life!

  84. FP says

    Omg Dana, thank you for this delicious recipe! I made it exactly as the recipe specified and it turned out great!! It took me 2 hours to get it in the oven lol (I’m a very slow cooker) but it was so worth it and I’m sure it will take less time the next time I make it because I’m totally making it again. Absolutely delicious!

    I love your blog and plan to buy your book too (only purchased 31 meals so far). Thanks again!

  85. Gabrielle says

    I made this for a dinner party for my decidedly not-vegan friends, and they loved it! I did too. ^_^ I used brown lentils, had to grab another eggplant because after roasting I realised the two I had were too small, and I didn’t have any vegan parm, but otherwise I followed things as written. This is labour intensive though – esp if you make your own marinara, like I did – so next time I’ll prob break things up over a couple days. Thanks so much!

  86. Ella says

    Delicious! Was very skeptical about the tofu ricotta however it was excellent, no one would have guessed it was made of tofu. My Dad, who usually isn’t a vegan food enthusiast, asked me to make it again and repeatedly told me it was “excellent.” Next time I make it I might make a skerrick more marinara lentil sauce as when assembling the dish I though the top and middle layer could have benefited from a bit more sauce. Thank you so much for the ingenious recipe!

  87. Helen says

    Hi! I’m a bit confused by the wording of the freezing instructions. I’ve just prepared the dish but haven’t baked it yet. I’m not going to have any today but was going to freeze it in portions – can I bake first, let cool then freeze in portions, or just freeze now and bake the whole thing later? Many thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We recommend freezing the dish for up to 1 month, prepped but not baked. When you’re ready to make it, pull it from the freezer, let it thaw slightly and then bake at 375 F (190 C) until warmed through. We haven’t tried baking and freezing in portions, but that should work as well! Report back on how it goes! :D

  88. Pam R says

    Thank you for a healthy lasagna recipe. I have a baby shower to go to tomorrow and the theme is pasta potluck. I will be making this! Not that I eat low carb, but there will be plenty of carbs there!

  89. Susana Morales says

    Hi Dana ! I just want to say that recipes inspired me to cook more often thank you for all the time and effort you put into these delicious recipes! I made a couple of your dishes already including this one, I really want to support you so I am definitely going to purchase your cookbook! Again thank you for sharing :)

  90. Elise Neidecker says

    This lasagna. I made a double batch of this for relatives who visited, and everyone gushed! I used real ricotta and pulsed in the seasonings. As suggested, I made the Kale Salad with Tandoori Roasted Chickpeas to accompany, and it was a hit! Fresh bread, good wine, and wonderful company made for a memorable evening. :)

    • Amber says

      You don’t boil the eggplant, you slice and bake it. You can also just put it into the lasagna raw but then things will be more liquidy.

      If you are using normal pasta noodles (wheat, etc) then you boil them.

  91. Anna Katariina says

    Hi! Is there a way to replace tofu with something else? My husband is very allergic so all soy products, and that makes vegan cooking in our household a challenge. I try my best, though, and would love to give this recipe a try but my skills aren’t good enough to figure out how to substitute the tofu :) Thanks!

  92. Mariel says

    Yumm! I’ve made this dish twice already. The second time I made this dish I added vegan mozzarella cheese. It came out really cheesy and delicious. My boyfriend loved it, definitely making this dish again.

  93. Melanie says

    I don’t know how I forgot to drop a comment here after I made this but it is necessary for me to extend a THANK YOU for the best vegan lasagna EVER! Vegan store-bought cheese kind of sucks so I wouldn’t call that a great replacement for cheese in a lasagna. Your recipe has the classic lasagna flavors but still takes a delicious, unique spin on the dish.
    When I was making the tofu ricotta I literally thought: I could just eat this straight with a spoon. I have made the ricotta recipe to use with baked spaghetti squash and marinara and that tasted really good, too! I imagine the ricotta would also be good on pizza….
    Anyway, I followed the recipe exactly and it turned out perfectly divine! I need to make this again next time I get some eggplant.

  94. Elena says

    This meal is incredible! The tofu ricotta, the lentil tomato sauce and the eggplant, it all comes together so nice. A little bit of work but it was worth it. Yummy!

  95. Seema says

    My husband and I made this together on Valentine’s Day and wow, this recipe is a real winner! We made our own marinara with sautéed garlic, diced tomatoes, fresh basil, red chili flakes, salt, and pepper — it was super easy. I also added in some kale at the same time as the red lentils for some extra veggies.

    The only advice I would have is to spray your trays with some kind of oil before baking the eggplants. I saw that one other commenter suggested doing this and I’m so glad I did. Thanks for such an amazing recipe!

  96. Molly says

    This is excellent. I had the audacity to make this for a dinner party for non vegans without a test run and it was delicious. Everyone raved about how they could not tell the cheese was non dairy. Instead of “cheese” I topped it with bread crumbs prcessed with some nutritional yeast and oregano. If you really wanted pasta I bet you could also add lasagna noodle. Great recipe!

  97. LizzieF says

    Just made this for dinner tonight–wow! The tofu ricotta is just amazing. Mind blown. I used one eggplant (which gave me two layers, as I cut them a bit thinner than instructed), and two layers of pasta noodles. To keep my eggplant pieces from sticking to the baking sheets, I put down parchment paper first. I also added a small, finely diced zuchini into my garlicky marinara sauce.

    This dairy/egg free gal greatly enjoyed this dish! My cheese-loving husband and 6 year old loved it too–no sighing about how “this would be great with cheese on it”. Win-win!

  98. Rachel Goldfarb says

    I made this recently and it was outstanding!! Seriously this recipe led to probably the most delicious dish I have ever made! It seemed more like an eggplant Parmesan than a lasagne, but it didn’t matter at all! This was the first time I made vegan cheese from scratch and this tofu ricotta was awesome, as was the Parmesan, – and both were super simple to make. Thanks so much for sharing such a great recipe!

  99. Amanda says

    I made this for xmas family dinner for the three of us that are vegan/gluten free and we were fighting off the meat eaters! Just made it again yesterday for my housemates. So delicious! My only comment is that I think next time I will bake eggplant for a little longer as it is still fairly hard to cut through at then end. I think most people like that, but I prefer a little more tender so I don’t have to use a knife.

  100. YVRfoodie says

    This recipie was so good! Such a classic, I can see myself making it again and again. My meat and cheese loving boyfriend also loved it. The leftovers were so good as well. Thank you for sharing this recipie!

  101. cori says

    O BOY this knocked me and my husband’s socks off. We have made a few vegan lasagnas but we couldn’t believe how easy this was and used way less ingredients than we are accustomed to. Subbing eggplant for lasagna noodles put this over the top, this is just a big ol’ veggie casserole of amazingness. Thank you for sharing this recipe! Also, and this is coming from someone who typically hates vegan cheese things, the vegan parmesan was next level.

  102. Doug says

    Best lasagna ever! I’m making it for the I can time in four days, only this time in a much larger pan. Thank you, thank you!!

  103. katherine says

    Made this with green lentils that I didn’t cook as long as I should have but still delicious! Keep the unique recipes coming – I love them!

  104. Emily says

    Hi Dana,
    I teach a grade 8 Foods option and we plan on making this tasty looking lasagna dish this week. We are going to do a nutritional analysis between this recipe and a traditional lasagna recipe and I am wondering what program you use to acquire nutritional information? Thank you for all of your healthy delicious recipes! Many of my students come from homes where healthy and delicious meals are not the norm so it’s been so amazing for me to see them react so positively and be so surprised at the ease, healthiness and all around deliciousness of so many of your recipes.

  105. Karine says

    Wow! I made this lasagna tonight and I have to say, it even better than I expected. Very creamy and full of flavour, can’t wait to have it for lunch tomorrow :)

  106. Tiffany Palmer says

    YAY! Lasagna is what I missed most since being dairy free and this is the first lasagna that I actually like :) Thank you. One question. Do you think it would freeze well?

  107. Evan says

    This turned out so great! I ended up putting it in an 8×8 square pan and it worked. Added the cashew Parmesan and it tastes just like the cheese. One of the best lasagnas I’ve had, and by far the best vegan version. would definitely make again!

  108. Guin says

    I made this (along with your vegan chocolate ice cream) for Christmas and my family and our guests all absolutely loved it! This was my first Christmas as a vegan and I think I have successfully shown that vegans don’t miss out on delicious food ;D Thanks for all your lovely recipes.

  109. Elizabeth says

    Delicious!! Made this dish for my parents tonight and we were all simply drooling! Also, the components are surprisingly easy to make and assemble for the payoff of an impressive vegan dish. You’ve done it again, Dana! :)

  110. Emily says

    Made this tonight for dinner for myself and my parents. It was absolutely delicious!

    I added in some sauteed shallots and baby bella mushrooms to my marinara sauce to give it a little extra flavor.

    Even my dad who is a BIG meat lover thought this was delicious.

    Fantastic recipe! Would definitely make it again. Thank you so much!!!

  111. Johanna says

    Tried this and it is soooo good. I’ll definitely make it again. And again. And again. And again… :-)

    Thanks for a fab recipie!

  112. Adela says

    I absolutely love this! Never thought I’d be able to enjoy lasagna again. Only tweak was to add a lot more pepper…I love my spicy food!
    Another great recipe, I never run out of dinner options on this website. Thanks again!!

  113. Lydia says

    I just made this tonight – it definitely exceeded my expectations! I hit some hiccups along the way – my eggplants were a little old and I wasn’t able to rinse much of the salt off of them before roasting them so they were too salty and a tad bitter/astringent when I pulled them out of the oven. The tofu ricotta also seemed a little iffy, something about it smelled a little stale (?) or not so appetizing after blending it together (I had no fresh basil so skipped that altogether). The marinara sauce was a diy – 28 oz can of Trader Joe’s whole tomatoes with basil simmered with a diced sautéed onion and some garlic m, I didn’t add any salt hoping it would balance out the salty eggplant planks. Every component in its own was a bit iffy but after baking together as a lasagna it was amazing!!!! The eggplant tuned soft and silky and the tofu ricotta lost its weird flavors. The marinara added the right acidity and balanced the dish out. My roommate also thought it was great :) thanks Dana for another great recipe! This one was a lot of work, but none of the effort wasted.

  114. Colleen D. says

    I made this for dinner tonight and it is delicious. I’ll be making it again. Like many others here (I imagine), I love going through vegan food blogs and I’ve made many vegan lasagnas before with mixed results. This is officially one of my favorites. The cheesiness of the tofu ricotta makes the dish feel a bit like eggplant parmesan to me, and I love that. (And I’ve missed it!) The flavors are great and the lentils really make this a fulfilling recipe. I haven’t made a lasagna recipe with lentils before.

    Heads up: I used two 24oz jars of Marinara (I used Rao’s, like another commenter). I opened two simply to get to the 28oz and then add some extra, if needed. Like others, my experience is that it’s always a good idea to have extra marinara as lasagnas tend to get dry or run out on that last layer! That was my experience here as I needed all of the extra for the last layer and a half. Make sure you have some extra handy, just in case!

    This is a delicious recipe, Dana. It’s on my “favorites” list and I intend to make it regularly in the colder months. Thank you for this!!

  115. Meg says

    Delicious! I had this open in my browser for weeks & finally got around to making it – only upset it took me so long. I went the quick & non-vegan route & used a 15 oz container of ricotta mixed with basil & lemon juice. I also used 1 can of lentils stirred into the marinara sauce. It made the dish come together really quickly & tasted wonderful! I’m already looking forward to leftovers. Thanks!

  116. RunningPathES says

    I loved the idea of putting lentils in the sauce for a lasagna. This recipe was very good, but when I make it again I will use the cashew ricotta recipe from Veganomicon, which is my favorite (this tofu ricotta was fine, just not my favorite). I just used lasagna noodles rather than eggplant, and I also threw some spinach in for extra green. I loved the lentils. I did have to serve with extra sauce, but I’ve found that all my vegan lasagnas turn out a bit dry so that’s not surprising. I may put in both spinach and mushrooms next time — the mushrooms will add some moisture. Anyway, thanks for the excellent idea of the lentils in the sauce!

  117. Jen says

    I’ve made this recipe twice now….it’s so good. To make it a little more hearty I add tempeh into the sauce and lentil mixture, as well as top and crisp up the top with a mixture of daiya mozzarella cheese and pecan “parmesan”. So good warm but even better as cold leftovers!

  118. Beth Kaplan says

    I would love to make this but have a tree nut allergy so the vegan parmesan would not work for me as it is made with cashews. Any other suggestions?

  119. Kelly says

    I’m sure this would have been delicious if I could have made it, but my eggplant lasagna noodles stuck so badly to the foil on my baking sheet, that I’m now left having to figure out how to make dinner in 20 minutes with the tomato sauce and tofu ricotta. I’d highly recommend non-stick foil (impossible here in France) or greasing both sides of eggplant before baking. Really disappointed (and hungry). :(

  120. Rachel says

    Well this was just amazing! We had this for dinner tonight and even though SO many of your recipes have been great, this has to be the best vegan thing I have ever eaten. Lasagna was one of those foods that I often missed and now I don’t have to miss it anymore. No meat, no cheese, yet so much flavor! I followed the recipe exactly other than skipping the vegan parmesan. I can’t wait to tuck into some of the leftovers tomorrow at lunch. Thank you so much for sharing this recipe with us!

  121. Charlotte says

    Dana, you know what I love?

    Anytime I search the interwebs for a recipe, yours are always the top rated, you have plentiful vegan recipes, they are never complicated and never ever fail to deliver. In fact, as of late, I’ve started to completely forgo the internet search and start directly from your site.

    You’re quite amazing and I wanted to say thank you for all of the delicious work you do so that others may reap some serious benefits!

    … also, I can’t wait to try this lasagna :)


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I would recommend making it Tuesday if at all possible. Things may get a little stale by then. And even then, assemble and refrigerate and bake the day of.

  122. Karen says

    Another excellent recipe. I cook with what I have so here are my substitutes: sauteed mushrooms for eggplant (sauteed in vegan butter and olive oil), added homemade cashew based pesto to tofu ricotta plus more than a few roasted garlic cloves (we like garlic), and I used leftover tomato/lentil soup as the sauce. Thanks for sharing your great ideas!!

  123. Katie says

    I made this for my mom when I came home from University the other weekend. First off she hates the texture of tofu and is not a fan of eggplant. Honestly, she couldn’t believe how amazing this was! We both couldn’t get enough of it! This is one of my absolute favorite recipes I have ever made! I love experimenting with all of your amazing recipes! Can’t wait to try more :)

  124. KissMeKate says

    I’m kind of new to vegan cooking. What is the nutritional yeast for? Can I omit it? Or will that make a big difference? This recipe looks really good and I’m going to make it for my family tomorrow. Thank you.

  125. France says

    I was just wondering why the feta is made with extra firm tofu instead of a softer tofu? Could a soft or silken tofu be used instead, to make a creamier feta? Thanks in advance for the info :)

  126. Audra says

    I made this last night and it was AWESOME! Even my meataholic husband loved it! I chopped up the eggplant and my 8 month old got in on the fun too! Thanks for your great ideas!

  127. Preet says

    Oh my goodness! I made this recipe last night and it was AMAZING. All of my non vegan friends were blown away by it and immediately wanted the recipe. Perfection! Thank you soooo much!

  128. zohar says

    I made twice already and it’s so good. I ommited the oil because a health issue and it is very good without it. Thanks a lot

  129. Shelby says

    I attempted making this last night. After almost two hours of working on it (moving a bit slow), I was counting down the final minutes of letting it rest, when my glass pan EXPLODED! I was so bummed and there was not even a safe way for me to taste test it. Not being able to get the delicious smell out of my apartment, I decided to go out and get the ingredients to make it again. Let me say, I am SO glad I did! This tastes so much better than traditional lasagna – I even found myself licking the plate clean. Thank you so much for sharing such simple yet flavorful recipes. I am never disappointed. I just got your cookbook in the mail yesterday too! I am beyond excited to start cooking, the only trouble is deciding where to start :) Thank you again!!

    • Jacinta says

      I just made this for tonight’s dinner. We’ve been vegan for only a couple of months and I have struggled to find dinners that leave me feeling satisfied. This is better than any lasagna I’ve ever had, vegan or not. It was a bit fiddly but it paid off massively. I will be putting this in the recipe book for sure!

  130. Kiersten says

    I made this and it was phenomenal! My husband LOVED it! We liked it so much that we are bringing it to our Thanksgiving potluck. Also, the tofu ricotta and the vegan parmesan are ABSOLUTELY delicious! Thank you!

  131. Kai says

    I made this just after eating lunch.. and then had two pieces for second lunch. So simple, yet mind-blowingly delicious. This is a new staple in my household for sure!

  132. Sean & Kyle in Milwaukee says

    Hi Dana! We’ve been cooking from your blog since April of this year and admittedly haven’t been leaving enough reviews. Here is my first attempt to rectify that!

    My partner and I made this lasagna over the weekend and it was absolutely delicious! The eggplant was meaty from both a flavor and texture perspective – no bitterness. 1.5 lemons was the right amount of juice for the ricotta – not too acidic but just right. Our only modification was to add an extra jar of sauce since we like our lasagna a little more saucy than most. Simply put, the best vegan lasagna we’ve made!

    Thanks for all of your hard work – we don’t even attempt to plan our meals from anywhere else and even have both of our families following you now too.

  133. Allison says

    I made this on the weekend and it was SO GOOD. I make a lot of vegan meals (particularly from your blog!) and my omnivorous partner commented that this was in his top five “I can’t believe this is vegan” meals (and also in his top five favourites!). Seriously, the tofu ricotta is so convincing. This dish is rich and delicious. I had it with a kale Caesar salad made with your vegan Caesar dressing (which is also THE BOMB), and of course a glass of red wine. Awesome meal.

  134. Mrs.FancyPanties says

    I made this tonight with a few changes. For the sauce, I sautéed onion, garlic, and red bell pepper, and then also poured Cabernet into it- plus added some red pepper flakes). I also burnt half of the eggplant (d’oh!), so I used 1 layer of (not burned) eggplant on the bottom layer…and then the second layer I used some leftover cooked fettuccine noodles I had in the fridge (phew!), put a layer of spinach on top of them just for more veggies (since we were short eggplant). I also added a tiny bit of store bought shredded vegan mozzarella + homemade “Parmesan” (hemp heart & sesame) on top. My husband and I both really enjoyed it, and I think we were glad there was some actual pasta in it. We loved the lentil “meat” sauce!! My husband said he thought it was a “happy mistake” and preferred the fettuccine over even lasagne noodles! Will do it the same again!

  135. Sonja says

    How do you drain and press the tofu? For someone new to tofu, it isn’t easy to figure out. I had to open another package to compensate for how much I wasted trying to ‘dry it’. I feel like I’ve used a million paper towels and bowls and colanders and pans already and its not even assembled. Hope it tastes good.

  136. Mariana says

    I just madre this and my cheese loving husband allucinated with the delicious ricotta. Great dish! Will remake again! Greetings from México.

  137. Lyrica says

    Hi!! I made the zucchini lasagna recipe with tofu and it turned out super watery! I was wondering if you had any advice on how to avoid that cause I want to try this recipe too and I don’t want the same thing to happen!

  138. Maria says

    What an interesting combo of flavors! I don’t know that I have seen lentils in a lasagna before. And the tofu “ricotta” is genius! Eggplants were one of the only things my garden actually grew successfully this year. I can’t wait to try them in this!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s worth a shot! The ricotta will lack that cheesy taste but it will still be delicious I think!

  139. Scott says

    OH Myyy!! My very favorite.. This really look so yummy, I will definitely make this today. I already made veggie lasagna before and I think this recipe will be as good or even be the best.

  140. Julie says

    So, this looked so yummy that I went to the store, got the ingredients and made it! Super easy with prepared red sauce – I used Rao’s. Just now took the pan out of the oven. It looks and smells fantastic! Thank you for the recipe!

  141. Brittany says

    I am waiting for a chilly weekend (we are having unusually warm weather right now) then making this!! Looks so delish! I bet it will make the house smell amazing while it’s cooking as well.

  142. Sabrina @ Familynano says

    Hi Dana, I just wondered if you think that this recipe could be made a day in advance, popped in the fridge and then cooked in the oven the next day? Thank you.

  143. mary says

    I’ve read recently that tofu is an unhealthy form of soy. Therefore, I have been avoiding tofu. This looks really good. I’ll probably use dairy ricotta with all the spices added in. Not sure which is less healthy though.

  144. Laura says

    This looks so yummy! I’ve definitely missed lasagna a lot since going vegetarian so maybe this will ease my cravings a bit. Thank you for sharing! x

  145. Ashley says

    This is absolutely perfect – hearty, flavorful, and beyond healthy! Cannot wait to try it paired with some almond based focaccia I have been planning to make =)

  146. Laura ~ Raise Your Garden says

    Okay, I’m not exactly famous for my cooking skills. But…..I am pretty good at growing things and I have 5 luscious eggplant still attached to plants in my garden and now I know exactly how I’m going to use them! Thanks.