Eggplant Lasagna

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner, Holiday, Lunch
Cuisine American
Servings 6 servings


  • 1 large eggplant
  • 1 tbsp coconut oil
  • 1 cup bread crumbs
  • 1/2 to 1 cup non-dairy milk or egg replacer
  • 5 oz tofu or mushrooms
  • 1 tbsp garlic powder
  • salt and pepper season to taste
  • 1 cup chopped spinach fresh or frozen
  • 1 tbsp lemon juice
  • 2 1/2 tbsp nutritional yeast
  • 1 tbsp dried oregano and basil or use italian seasoning
  • 1 1/2 cup pasta sauce
  • 1 cup cooked lentils
  • 5 oz mushrooms


  • Preheat oven to 400 degrees. Cut eggplant into thin slices, salt eggplant slices on both sides and place in a strainer in the sink to remove excess water/bitterness for 15 minutes. Rinse, dry, and set aside.
  • Drain the water from the tofu and place it in a clean towel or between two sheets of paper towel and put something heavy on top to help push the excess water out of the tofu.
  • Prepare your bowl of bread crumbs and bowl of non-dairy milk.
  • Place the eggplant slices in the non-dairy milk and then dredge them in the bread crumbs. Heat oil in a large pan on high heat. Put eggplant in the pan and cook until each side is lightly browned. Remove from the pan and set aside.
  • Heat large pan on medium to high heat. Sauté mushrooms and lentils in a little water or veggie broth, add salt and pepper, and cook until mushrooms are tender.
  • Add tofu in a large bowl and add nutritional yeast, lemon juice, seasoning, salt and pepper and mix until smooth or leave crumbly depending on how you like your ricotta.
  • In a 8×11 deep dish pan (or whatever pan you have) add a layer of the marinara sauce, a layer of eggplant, a layer of tofu, a layer of spinach, and a layer of mushrooms and lentils. Repeat layers until finished.
  • Cover with aluminum foil. Bake for 30-35 minutes then take the foil off and bake for 10-15 more minutes or until the top layer begins to brown. Let rest for 5-10 minutes before serving.


Plan Ahead – Prepare tofu ricotta the night before.
Lower Fat – Omit cooking eggplant with oil.
Substitutions – Replace tofu with macadamia nuts.
Tip – Blend tofu ricotta ingredients in a food processor for a creamier ricotta.
Tried this recipe?Let us know how it was!