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
4.88 from 119 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 9 (slices)
Course Entrée
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. 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.

  2. 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!

  3. 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).

  4. 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!

  5. 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!!

  6. 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!

  7. 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,

  8. 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!

  9. 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 :-)

  10. 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.

  11. 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!

  12. 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!

  13. 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!

  14. 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!

  15. 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!

  16. 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

  17. 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!

  18. 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 :)

  19. 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.

  20. 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!

  21. 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.

  22. 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.

  23. 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!

  24. 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!

  25. 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!

  26. 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!

  27. 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!

  28. 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.

  29. 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!

  30. 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.

  31. 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!!

  32. 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!

  33. 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.

  34. 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 :)

  35. 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?

  36. 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!

  37. 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.

  38. 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! :)

  39. 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!!!

  40. 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!

  41. 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!!

  42. 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.

  43. 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!!

  44. 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!

  45. 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!

  46. 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!

  47. 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?

  48. 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). :(

  49. 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!

  50. 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.

  51. 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!!

  52. 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 :)

  53. 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.

  54. 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 :)

  55. 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!

  56. 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!

  57. 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

  58. 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!

  59. 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!

  60. 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!

  61. 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.

  62. 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.

  63. 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!

  64. 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.

  65. Mariana says

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

  66. 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!

  67. 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!

  68. 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.

  69. 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!

  70. 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.

  71. 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.

  72. 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.

  73. 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

  74. 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 =)

  75. 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.