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. Mikhaila says

    My new staple veggie lasagne recipe!

    I went a bit rogue on the recipe and did roasted eggplant, zucchini and capsicum as well as lasagna noodles.

    I DIY’d the marinara sauce and fried an onion, garlic and mushrooms before adding passata and the red lentils.

    And finally I added cashews to the tofu ricotta to give it a bit more creaminess.

    Even with all my modifications it still worked beautifully. Thanks MB!

  2. Claire Nash says

    Made this with the Almond Ricotta and it was super tasty and felt so healthy. Compared to making a meat lasagne it also felt like a bit less effort so I am definitely sticking with this. I’d be proud to serve this at a gathering as a main entre.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed the recipe, Claire. Thank you for sharing your experience! xo

  3. Kim says

    I don’t know where I went wrong, but my lasagna looked not that great. Didn’t matter, though – it was the most delicious thing I’ve had in awhile. I threw some breadcrumbs on top when baking and it tasted like eggplant parmesan lasagna.

    The prep time was significantly longer and could be cut down by cooking the lentils sooner. I’ll remember that for next time. I will definitely be making this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Kim! We’re so glad you enjoyed the flavor! xo

  4. Michelle says

    Sooo good! It was definitely time consuming but in the end it was so worth it! Everyone in my house, even those that weren’t vegan absolutely loved it. I followed another review and sprinkled garlic powder on the eggplant before I roasted it. I served it with the garlic kale salad on the site. That was also a hit!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo yum, that combo sounds great! We’re so glad everyone enjoyed, thanks for the wonderful review Michelle!

  5. 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!

  6. 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!!

  7. 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!

  8. 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!

  9. 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

  10. 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!

  11. 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.

  12. 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!

  13. 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!

  14. 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.

  15. 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!!

  16. 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!

  17. Paulina Salinas says

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

  18. 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.

  19. 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.

  20. 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

  21. 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 :-)

  22. 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!

  23. 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.

  24. 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.

  25. 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

  26. 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!

  27. 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!

  28. 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!

  29. 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).

  30. 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!

  31. 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!

  32. 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!

  33. 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!

  34. 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. =)

  35. Justina K. says

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

  36. 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.

  37. 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.

  38. 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!

  39. 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!

  40. 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.

  41. 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!

  42. 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

  43. 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!

  44. 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!

  45. 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!

  46. 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 ?

  47. 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!

  48. Shaja says

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

  49. 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!

  50. 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

  51. 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.

  52. 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

  53. 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

  54. 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.

  55. 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.

  56. 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!

  57. 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.

  58. 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.

  59. 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.

  60. 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.

  61. 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!

  62. Laura says

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

  63. 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

  64. 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.

  65. 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!

  66. 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!

  67. Alicia Tyler says

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

  68. 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).

  69. 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.

  70. 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!

  71. 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!

  72. 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!

  73. 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!

  74. 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!

  75. 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!!!