This vegan eggplant lasagna is a satisfying, hearty and gluten-free main course packed with Italian flavor. Made from simple ingredients, it’s nutrient-dense and perfect for a cozy family dinner or meal prep.
Why This Is The Best Vegan Eggplant Lasagna Recipe
If you want a lighter take on classic lasagna, this eggplant-based version delivers all the flavors and textures you expect—without dairy, cheese or pasta sheets. Layers of roasted eggplant replace noodles while a savory tempeh filling and creamy vegan béchamel create a satisfying, family-friendly meal.
- Vegan and vegetarian
- Dairy-free
- Gluten-free option
- Easy to make
- Packed with vegetables and nutrients
- Low carb and healthy
- Rich, saucy and “cheesy” in flavor
- Freezable and great for meal prep
To make the lasagna vegan, tempeh replaces meat, vegan béchamel replaces traditional béchamel, and vegan parmesan replaces dairy cheese. Sliced eggplant stands in for noodles; pre-roasting those slices prevents the finished dish from becoming watery and helps the layers hold together.
The roasted eggplant has a tender texture similar to lasagna noodles but with more nutrients. This recipe is flexible — swap the béchamel for vegan ricotta, try a vegan bolognese or add sautéed spinach, or use pasta sheets if you prefer.
Ingredients
- Eggplants
- Tempeh
- Olive oil (or vegetable broth for oil-free)
- Carrots
- Onion
- Garlic
- Marinara sauce
- Italian seasoning
- Salt and pepper
- Vegan béchamel sauce
- Vegan parmesan
- Fresh parsley
How to Cook Vegan Eggplant Lasagna
1. Make vegan parmesan and vegan white sauce
Prepare your vegan parmesan and vegan béchamel ahead of time if possible. For a gluten-free béchamel, use a gluten-free flour blend or a mix of rice flour and tapioca flour. You will need the entire batch of white sauce for the lasagna. If the sauce was made earlier, reheat it gently before assembling.
2. Prep the eggplants
Preheat the oven to 400°F (200°C). Choose small, smooth-skinned eggplants when possible; they tend to be sweeter and less bitter. If your eggplants are overripe or large and you’re worried about bitterness, slice them, sprinkle with salt and let them drain for about an hour, then blot dry.
Slice 3 large eggplants lengthwise into “noodles” about ½ inch (1.3 cm) thick. Reserve the trimmed sides for the filling. Arrange slices in a single layer on a baking tray with a heatproof cooling rack on top, or bake directly on parchment. The rack helps prevent excess moisture. Sprinkle the slices with a little salt and roast about 12 minutes per side until tender.
3. Make the filling
Heat a tablespoon of olive oil in a large skillet over medium-high heat, or use a few tablespoons of veggie broth for an oil-free version. Sauté chopped onion, finely diced carrots and the reserved eggplant sides for 1–2 minutes. Add crumbled tempeh and minced garlic, then cook 4–5 minutes, stirring occasionally.
Stir in marinara sauce, Italian seasoning, salt and pepper. Cover and simmer 10 minutes or until most of the liquid is absorbed. The filling should be relatively dry because the roasted eggplant will release additional moisture during baking.
4. Assemble the lasagna
Spoon a layer of marinara on the bottom of a baking dish (a 9 x 6 inch / 23 x 16 cm dish works well, or a 13 x 9 inch / 33 x 23 cm dish). Add a layer of eggplant slices, then a portion of the tempeh filling, a layer of vegan béchamel and a sprinkle of vegan parmesan. Repeat layers until you’ve used all components—three layers is typical for the smaller dish.
5. Bake
Cover the dish with tin foil and bake for about 30 minutes, until bubbling. If the top isn’t golden after 30 minutes, uncover and broil briefly, watching carefully to avoid burning. Let the lasagna rest 10 minutes to set before cutting. Use a long sharp knife to slice through the layers and lift portions out with a rubber spatula. Garnish with fresh chopped parsley or basil and serve.
Make-ahead and storage
You can roast the eggplant, make the filling and the béchamel up to 5 days ahead and store everything in airtight containers in the fridge. Assemble and bake when ready. Alternatively, assemble the unbaked lasagna, cover the pan with foil and refrigerate for up to 5 days before baking.
Freezing
Portion the cooled lasagna into single servings and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat in the oven until heated through.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven.
Serving Options
- Simple side salad: green, tomato or garden salad
- Roasted, grilled or steamed vegetables
- Light Italian soups like minestrone or zuppa Toscana
- Pasta or cauliflower rice as a side
- Antipasto platter, crusty bread, focaccia or garlic bread
- Bruschetta, mushroom crostini or other small appetizers
Cook’s Tips
- Choose small, smooth-skinned eggplants for the best flavor and least bitterness.
- Roast eggplant slices on a rack to reduce sogginess; bake in batches if needed.
- Keep the filling fairly dry so the finished lasagna isn’t watery.
- Double the recipe and freeze one casserole for quick future meals.
- Use a sturdy chef’s knife to slice through layered eggplant; lift portions out with a spatula.
- Reheat leftovers in the oven for the best texture, or use the microwave for convenience.
Recipe Variations
- Oil-free option: sauté with vegetable broth instead of oil.
- Gluten-free béchamel: use gluten-free flour blend or rice and tapioca flour.
- Swap béchamel for vegan ricotta, or use vegan bolognese or sautéed spinach for the filling.
- Replace eggplant with zucchini or traditional lasagna noodles if preferred.
- Peel the eggplants if you like a smoother texture, and garnish with different fresh herbs or a drizzle of vegan pesto.
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