This vegan eggplant lasagna is a hearty, comforting, gluten-free main course with classic Italian-inspired flavor. Made with simple vegetables, tempeh, marinara sauce, vegan béchamel, and vegan parmesan, it is a satisfying plant-based dinner that works beautifully for family meals, meal prep, or entertaining.
Why This Is The Best Vegan Eggplant Lasagna Recipe
If you love lasagna but want a lighter, vegetable-packed version, this vegan eggplant lasagna is a delicious choice. It has the rich, savory layers you expect from a classic Italian-style lasagna, but it is made without dairy, cheese, meat, or traditional noodles.
Instead of pasta sheets, thin slices of eggplant are used as tender “noodles.” They give the dish structure while keeping it naturally gluten-free and lower in carbs. The filling is made with crumbled tempeh, onion, carrots, garlic, and marinara sauce, creating a deeply flavorful plant-based layer that feels hearty and satisfying.
This recipe is:
- vegan and vegetarian;
- dairy-free;
- gluten-free;
- easy to make;
- packed with vegetables;
- nutritious;
- low carb;
- healthy;
- savory;
- creamy;
- saucy;
- delicious;
- freezer-friendly;
- great for meal prep.
To make this eggplant lasagna vegan, the traditional meat filling is replaced with tempeh, the classic béchamel sauce is swapped for vegan béchamel, and parmesan cheese is replaced with vegan parmesan. These simple changes keep the dish rich and comforting while making it fully plant-based.
The key to avoiding a watery lasagna is to pre-bake the eggplant slices. Eggplant releases moisture as it cooks, so roasting the slices before assembling the lasagna helps remove excess liquid and keeps the final dish tender rather than soggy. The texture is soft and satisfying, similar to traditional lasagna noodles, but with more vegetables in every bite.
This plant-based eggplant lasagna is also flexible. You can use vegan ricotta instead of vegan béchamel, add sautéed spinach to the filling, or use another vegan meat-style sauce if you prefer. If you are not avoiding pasta, regular lasagna noodles can also be used in place of eggplant.
Another advantage is that this recipe can be doubled. Make one lasagna for dinner and freeze the second one for a future meal. It is a practical option for busy weeks, and the leftovers reheat well for lunch or dinner.
Serve this healthy vegan lasagna for a cozy family meal, bring it to a gathering, or prepare it on the weekend and enjoy portions throughout the week.
Ingredients
- eggplants;
- tempeh;
- olive oil;
- carrots;
- onion;
- garlic;
- marinara sauce;
- Italian seasoning;
- salt and pepper;
- vegan béchamel sauce;
- vegan parmesan;
- parsley.
How to Cook Vegan Eggplant Lasagna
1. Make vegan parmesan and vegan white sauce
Prepare the vegan parmesan and vegan béchamel sauce before assembling the lasagna. For a gluten-free white sauce, use a gluten-free flour blend or a mixture of 1.5 tablespoons rice flour and 1.5 tablespoons tapioca flour. You will need one full batch of vegan béchamel for this recipe.
If you make the white sauce ahead of time, reheat it gently before layering the lasagna so it spreads easily.
2. Prep the eggplants
Preheat the oven to 400°F or 200°C.
Choose fresh eggplants with smooth skin when possible. Smaller eggplants tend to be sweeter and more flavorful. If your eggplants are very large, old, or possibly bitter, slice them, sprinkle with salt, and let them drain for about an hour before cooking. Pat away the excess moisture with a paper towel.
Slice the eggplants lengthwise with a sharp knife. The slices should be about ½ inch or 1.3 cm thick. Keep the side pieces, as they will be chopped and added to the filling.
Arrange the eggplant slices in a single layer on a baking tray fitted with a heatproof cooling rack. You can also use parchment paper, but a rack helps the eggplant release moisture more effectively. If the slices do not fit on one tray, bake them in batches.
Sprinkle lightly with salt and bake for about 12 minutes on each side.
3. Make the filling
Heat olive oil in a large skillet or frying pan over medium-high heat. For an oil-free version, use a few tablespoons of vegetable broth instead.
Add the chopped onion, finely chopped carrots, and chopped eggplant side pieces. Sauté for one to two minutes.
Add the crumbled tempeh and minced garlic. You can crumble the tempeh with your fingers or grind it briefly. Cook for about five minutes, stirring occasionally.
Add the marinara sauce, Italian seasoning, salt, and pepper. Stir well, cover with a lid, and cook for about 10 minutes, or until most of the liquid has been absorbed.
The filling should be fairly thick and slightly dry, because the eggplant will release a little more moisture while the lasagna bakes.
4. Assemble vegetable lasagna with eggplant
Spread a layer of marinara sauce over the bottom of a baking dish. A 9 x 6 inch or 23 x 16 cm rectangular dish works well, but a 13 x 9 inch or similar baking dish can also be used.
Place a layer of eggplant slices over the sauce. Add a layer of tempeh filling, then spread over some vegan béchamel and sprinkle with vegan parmesan. Repeat the layers until all components are used.
If using a 9 x 6 inch dish, you will likely use three eggplant slices per layer. In that case, divide the eggplant, filling, and béchamel into three portions, creating three layers of eggplant, three layers of filling, and three layers of creamy sauce and vegan parmesan.
5. Bake
Cover the baking dish with foil and bake for about 30 minutes, or until the lasagna is bubbling and golden. If the top is not browned enough after baking, broil it briefly, watching carefully so it does not burn.
Let the lasagna cool and settle for 10 minutes before slicing. Use a long, sharp knife to cut through the eggplant layers cleanly. To serve, slide a rubber spatula underneath each portion and lift it out gently.
Garnish with fresh chopped parsley or basil and serve warm.
Can you make it ahead?
Yes. You can roast the eggplant, prepare the filling, and make the white sauce in advance. Store each component in airtight containers in the fridge for up to 5 days. When ready to cook, assemble the lasagna and bake it.
You can also assemble the full lasagna ahead of time. Cover the baking dish with foil and refrigerate for up to 5 days. Bring it closer to room temperature before baking.
Can eggplant lasagna be frozen?
Yes. Cut the cooked lasagna into single portions and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge, then bake until heated through.
How to store leftovers?
Store leftover vegan eggplant lasagna in an airtight container in the fridge for up to 5 days. Reheat portions in the microwave or in the oven.
Serving Options
- Serve with a simple green salad, tomato salad, or garden salad;
- pair with roasted, grilled, or steamed vegetables;
- serve alongside Italian-style soups such as minestrone or zuppa Toscana;
- add pasta if you want a larger meal;
- serve with cauliflower rice for a lighter side;
- add an antipasto platter;
- serve with crusty bread, garlic bread, focaccia, or bread sticks;
- pair with bruschetta or mushroom crostini;
- offer appetizers such as stuffed mushrooms or eggplant rolls.
Cook’s Tips
- This lighter vegan lasagna keeps the rich flavor and layered texture of a classic dish while staying dairy-free, gluten-free, and noodle-free.
- Use small eggplants with smooth skin when possible, as they are often sweeter and less bitter.
- Pre-bake the eggplant slices in a single layer to reduce moisture and prevent a watery lasagna.
- A heatproof cooling rack placed over a baking tray helps the eggplant release liquid while roasting.
- If the eggplant slices do not fit on one tray, bake them in batches rather than stacking them.
- Keep the tempeh filling thick. A drier filling balances the moisture released by the eggplant during baking.
- Let the lasagna rest for 10 minutes before cutting so the layers hold together better.
- Use a sharp knife to slice through the eggplant layers cleanly.
- Remove each portion with a rubber spatula to keep the servings intact.
- Double the recipe if you want one lasagna for now and one to freeze for later.
Recipe Variations
- To make this lasagna oil-free, sauté the vegetables in a few tablespoons of vegetable broth instead of olive oil.
- To keep the vegan white sauce gluten-free, use a gluten-free flour blend or a mixture of rice flour and tapioca flour.
- Use vegan ricotta instead of vegan béchamel for a different creamy layer.
- Add sautéed spinach to the filling for extra greens.
- Replace eggplant with zucchini or use regular lasagna noodles if desired.
- Peel the eggplants before slicing if you prefer a softer texture.
- Garnish with parsley, basil, or another fresh herb of your choice.
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Gluten-free Vegan Eggplant Lasagna
Ingredients
- 3 medium-sized eggplants
- 1 tablespoon olive oil
- 2 carrots
- 1 large white onion
- 7 oz or 200 g tempeh
- 3 cloves garlic
- 1 14 oz or 400 g can marinara sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 batch vegan béchamel sauce
- ½ batch vegan parmesan
- 1 tablespoon fresh chopped parsley
Instructions
Make vegan parmesan and vegan white sauce
-
Prepare the vegan parmesan and vegan béchamel sauce. For a gluten-free sauce, use a gluten-free flour blend or 1.5 tablespoons rice flour with 1.5 tablespoons tapioca flour. If the sauce was made ahead, reheat it gently before using.
Prep the eggplants
- Preheat the oven to 400°F or 200°C. Slice the eggplants lengthwise into ½ inch or 1.3 cm slices. Reserve the side pieces for the filling.
- Arrange the slices in a single layer on a baking tray fitted with a heatproof cooling rack, or use parchment paper. Sprinkle with salt and bake for about 12 minutes on each side.
Make the filling
- Heat olive oil in a large skillet over medium-high heat. Add chopped onion, finely chopped carrots, and chopped eggplant side pieces. Sauté for one to two minutes.
- Add crumbled tempeh and minced garlic. Cook for about five minutes, stirring occasionally.
- Add marinara sauce, Italian seasoning, salt, and pepper. Cover and cook for about 10 minutes, or until most of the liquid has been absorbed.
Assemble vegetable lasagna with eggplant
- Spread marinara sauce on the bottom of a baking dish. Add a layer of eggplant slices, followed by the filling, vegan béchamel, and vegan parmesan. Repeat until all ingredients are used.
Bake
- Cover with foil and bake for 30 minutes, or until bubbling and golden. Broil briefly if needed, watching closely.
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley or basil and serve warm.
Notes
- For an oil-free version, sauté the vegetables in vegetable broth.
- Freeze portions for up to 3 months and thaw overnight in the fridge before reheating.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Equipment
- chef’s knife
- cutting board
- skillet
- rubber spatula
- measuring spoons
- baking tray
- cooling rack
Nutrition
Carbohydrates: 22 g |
Protein: 10 g |
Fat: 9 g |
Saturated Fat: 2 g |
Fiber: 9 g |
Sugar: 10 g
