Best Vegan Eggplant Lasagna
You’ve come to the right place if you’re looking for a solid vegan and gluten-free eggplant lasagna recipe.
This dish is packed with lots of flavor, to the point where even your non-vegan friends won’t miss the meat or dairy! I mean, mine loved it!
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📝 Ingredients for this vegan eggplant lasagna
For the eggplant layers:
- Eggplants: 3 medium-sized eggplants, sliced 0.5 cm-thick (about ¼ inch).
- Salt: a small pinch of salt for each slice.
- Olive oil: 2 to 3 tablespoons, used to brush the eggplant slices.
For the filling:
- Olive oil: 2 to 3 tablespoons to start the sauté.
- Onion: 1 medium-sized, finely chopped.
- Garlic: 3-4 cloves, minced.
- Ginger: around 1 teaspoon of fresh ginger, grated.
- Chili pepper: 1 small chili, minced and deseeded.
- Bell pepper: 1 medium red bell pepper, finely chopped.
- Mushrooms: 250 grams, about 9 ounces, of white button mushrooms, finely chopped.
- Soy mince: ¾ cup, no need to soak it.
- Tomatoes: 2 medium-sized tomatoes, diced.
- Tomato purée: 400 grams, or 14 ounces, of tomato purée.
- Tamari sauce: 1 tablespoon of gluten-free tamari sauce.
- White wine: ⅓ of a cup.
- Dried basil: 2 teaspoons.
- Dried thyme: 1 teaspoon.
- Dried oregano: 1 teaspoon.
- Dried rosemary: ½ a teaspoon.
- Black olives: ½ a cup, sliced.
- Parsley: ⅓ cup of fresh parsley, finely chopped.
- Lemon juice: 1 teaspoon.
- Salt: to taste.
- Ground black pepper: also to taste.
For the bechamel sauce:
- Vegan butter or Margarine: 70 grams, or 2.5 ounces.
- Rice flour: 35 grams, about 4 tablespoons.
- Cornstarch: also 35 grams, about 4 tablespoons.
- Plant-based milk: 700 milliliters, which is roughly 3 cups, of lukewarm milk. I used soy milk with no added sugars.
- Salt, pepper, and nutmeg: to taste.
Topping:
Vegan cheese: grated, to taste.
Not all vegan cheeses melt well. In this recipe, I used Violife’s cheese alternative, which, among the options available in my town, melts best over lasagna. It melts beautifully in the middle of food or toast, but over dishes in the oven, it’s not so easy – nothing a little trickery can’t solve.
When I came up with this recipe, I decided to make a vegan and gluten-free version. However, if you don’t need to avoid gluten, you can use this delicious soy filling and pair it with lasagna sheets (as long as they’re egg-free), with or without the eggplant, and a vegan béchamel made with wheat flour.
Speaking of oven-baked and gluten-free recipes, I recently made a lentil and potato bake that also turned out really tasty – I think you’re going to love it!
But let’s not keep you waiting. Here’s the step-by-step guide to making this amazing lasagna!
👨🏻🍳 How to make this vegan eggplant lasagna
Preparing the eggplant.
I started by slicing the eggplants lengthwise into approximately 0.5cm (≈ ¼ inch) thick slices.
I sprinkled them generously with salt, and let them sit for about 20 minutes to remove the excess water.
After that, I patted them dry, brushed them with olive oil, and arranged them on baking sheets.
I roasted them in a preheated oven at 180°C (356°F) for about 10 minutes per side until they were golden and softened. Then I set them aside.
Making the filling.
I heated 2 to 3 tablespoons of olive oil in a large pan over medium heat. I added the chopped onion and sautéed it for about 5 minutes until translucent. Then I threw in the minced garlic, grated ginger, and chopped chili pepper, and cooked them for another minute until fragrant.
Next, I added the finely chopped red bell pepper and 250 gr (≈ 9 ounces) of white button mushrooms, along with a few pinches of salt. I cooked this mixture for about 7-8 minutes until the vegetables softened and most of the liquid had evaporated.
I added ¾ cup of minced soy to the pan and stirred it well. After a couple of minutes, I added the 2 diced tomatoes, 400 gr (≈ 14 ounces) of tomato purée, 1 tablespoon of tamari, and ⅓ cup of white wine. I stirred everything together and let it simmer for about 10 minutes with the lid on.
Then I added all the dried herbs (2 teaspoons of basil, 1 teaspoon of thyme, 1 teaspoon of oregano, and ½ teaspoon rosemary) along with ½ cup of sliced black olives. I let the mixture simmer for another 10 minutes, stirring occasionally, again, with the lid on. The sauce thickened up nicely.
Just before turning off the heat, I added ⅓ cup of fresh chopped parsley and 1 teaspoon of lemon juice, then seasoned with salt and black pepper to taste. I gave everything a final stir and removed the pan from the heat.
Making the bechamel sauce.
I poured 70 grams (≈ 2.5 ounces) of vegan butter into a saucepan over medium heat. Once melted, I added 35 grams (≈ 4 tablespoons) of rice flour and 35 grams (≈ 4 tablespoons) of cornstarch, whisking continuously to prevent lumps. I cooked this roux for about 1 minute until slightly golden.
Then I gradually added 700 ml (≈ 3 cups) of lukewarm soy milk, whisking constantly to maintain a smooth consistency. I continued cooking for about 5-7 minutes until thickened. I seasoned it with salt, black pepper, and a pinch of nutmeg, then removed it from the heat.
Assembling the lasagna.
I preheated the oven to 180°C (356°F). To assemble the lasagna, I started by spreading a thin layer of the filling sauce at the bottom of my baking dish.
Over this, I placed a layer of roasted eggplant slices. I then spooned more of the filling over the eggplant, spreading it evenly, and followed it with a generous drizzle of bechamel sauce. Next came another layer of eggplant slices, then more filling, and another coating of bechamel.
I continued building the lasagna this way, repeating these layers until I’d used up all my ingredients, which for me resulted in 3 layers of eggplant in a 25 cm (10-inch) dish.
For the final touch, I sprinkled vegan “cheese” all over it.
Because vegan alternatives to cheese generally have a hard time melting in the oven, I covered it with aluminum foil and baked it for about 40 minutes, until the “cheese” melted. Then, I removed the foil and baked for another 10 to 20 minutes until golden brown and bubbling.
Before slicing and serving, I let it rest for at least 15 minutes.
This lasagna keeps well in the fridge for up to 3 days and can be frozen for longer storage. It tastes even better the next day.
💬 Questions people ask
Why do you salt the eggplant before cooking?
Salt helps draw out excess water from the eggplant, which helps it maintain its structure during baking and prevents the lasagna from becoming too watery. If you’re short on time, you can skip this step as long as the slices are well roasted in the oven.
Can I make this lasagna ahead of time?
Honestly, if you make it ahead of time, the flavors meld together overnight, and it might even taste better.
When I know I won’t have enough time, I prepare the eggplant and the filling the day before, and when it’s time to cook, I just need to make the bechamel, assemble everything, and bake it in the oven.
What can I substitute for minced soya?
You could try substituting the soy with green or brown lentils— though they have more of a chewy texture in comparison. I’ve also seen textured pea protein for sale, but I haven’t tried it yet.
My bechamel sauce is lumpy. How can I fix it?
I mess this up all the time when I’m rushing. If you catch the lumps early, just take it off the heat immediately and whisk like your life depends on it—they’ll usually dissolve.
For bigger disasters, I grab my immersion blender and give it a quick blitz. Works every time. The key is low heat and constant whisking from the start. I’ve learned that lesson the hard way more times than I’d like to admit.
Can I freeze leftover lasagna?
Yes! Before freezing, let it cool completely. The lasagna can be kept in the freezer for up to 3 months.
Vegan Eggplant Lasagna
Equipment
Ingredients
Eggplant layers
- 3 eggplants
- salt
- 2 to 3 tbsp olive oil
Soy mince filling
- 2 to 3 tbsp olive oil
- 1 onion finely chopped
- 3 to 4 garlic cloves minced
- 1 tsp ginger grated
- 1 chili pepper minced
- 1 red bell pepper finely chopped
- 250 gr (9 oz) button mushrooms finely chopped
- ¾ cup soy mince
- 2 medium tomatoes diced
- 400 gr (14 oz) tomato purée
- 1 tbsp tamari sauce
- ⅓ cup white wine
- 2 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp dried rosemary
- ½ cup black olives sliced
- ⅓ cup fresh parsley finely chopped
- 1 tsp lemon juice
- salt to taste
- ground black pepper to taste
Vegan bechamel sauce
- 70 gr (2.5 oz) vegan butter or margarine
- 35 gr (4 tbsp) rice flour
- 35 gr (4 tbsp) cornstarch
- 700 ml (3 cups) plant-based milk lukewarm, I used unsweetened soy milk
- salt, pepper, and nutmeg to taste
Topping
Instructions
Eggplant layers
- Slice the eggplants lengthwise about 0.5 cm thick (≈ ¼ inch), sprinkle with salt, and let sit for 20 minutes.
- Pat eggplants dry, brush with olive oil, and roast at 180 °C (356 °F) for approximately 10 minutes per side until golden.
Soy mince filling
- Heat olive oil in a pan, sauté onion for 5 minutes, then add garlic, ginger, and chili pepper for 1 minute.
- Add bell pepper and mushrooms with a pinch of salt and cook for 7-8 minutes until softened.
- Add soy mince and stir, then add tomatoes, tomato purée, tamari, and white wine. Simmer for 10 minutes, with lid on.
- Add dried herbs (basil, thyme, oregano, rosemary) and olives. Simmer for another 10 minutes, with lid on.
- Finish the filling with parsley, lemon juice, salt, and pepper.
Bechamel sauce
- In a pot, melt vegan butter and whisk in rice flour and cornstarch, stirring for about 1 minute.
- Gradually add lukewarm plant-based milk while whisking constantly. Cook for approximately 5-7 minutes until thickened. Season with salt, pepper, and nutmeg.
Assembling
- Preheat the oven to 180 °C (356 °F).
- In a baking dish, layer: filling sauce, eggplant slices, more filling, bechamel, eggplant, filling, bechamel. Repeat until ingredients are used up.
- Finish with bechamel and sprinkle vegan 'cheese' on top.
- Bake covered with foil for 40 minutes, then uncover and bake for 10 to 20 more minutes until golden.
- Let rest for 15 minutes before serving.
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