Vegan Eggplant Lasagna with Tofu Ricotta Recipe

Vegan Eggplant Lasagna with Tofu Ricotta Recipe
Vegan Eggplant Lasagna with Tofu Ricotta Recipe

A vegan and vegetarian favorite, this vegan eggplant lasagna with tofu ricotta recipe will feed you and your family with leftovers to spare.

Total time: about 2 hours

Serving size: 1/8 of a baking dish

Prep time: about 20 minutes

Number of servings: about 16

Cook time: about 1 hour and 40 minutes

Equipment and Utensils
Cutting board
Chef knife
Colander
2 large skillets
Measuring spoons
Spatula
Large pot
Large mixing bowl
2 9-inch by 13-inch baking dishes
Cookie sheet

Ingredients
3 eggplants
Salt
8 tomatoes
1 box lasagna noodles
6 tbsp. olive oil
1 large yellow onion
1 green bell pepper
8 mushrooms
1 7-ounce can sliced black olives
3 cloves garlic
5 tbsp. Italian seasoning
2 bay leaves
4 tsp. sugar
3 ½ tbsp. garlic salt
2 tbsp. parsley flakes
1 14-ounce block firm tofu
1 14-ounce block soft tofu
1 14-ounce block silken tofu
2 bags shredded vegan mozzarella cheese

Directions

  1. Wash and chop eggplant into ¾ inch pieces. Layer eggplant in colander to drain and salt each layer.
  2. Peel and dice onion.
  3. In a large skillet, warm 3 tbsp. olive oil over medium heat. Add onions and sauté for 2 minutes.
  4. Wash green pepper and remove core/seeds. Dice green pepper and add to the skillet.
  5. Wash mushrooms and remove stems. Chop mushrooms and add to the skillet.
  6. Add sliced black olives to the skillet.
  7. Peel and dice the garlic. Add diced garlic to the skillet.
  8. Wash and dice tomatoes into approximately ¼ inch pieces. Add tomatoes to skillet.
  9. Add 3 tbsp. Italian seasoning and 2 bay leaves to the skillet.
  10. Allow mixture to simmer for about 45 minutes. Stir often.
  11. Add 2 tsp. of sugar to the mixture. Try to remove bay leaves. And set aside.
  12. Squeeze the eggplant with paper towels to remove excess moisture.
  13. In a large skillet, warm 3 tbsp. olive oil over medium-high heat. Add chopped eggplant.
  14. Add 1 ½ tbsp. garlic salt and 2 tbsp. Italian seasoning to eggplant.
  15. Stir frequently while eggplant cooks for about 15 minutes. Then add 2 tsp. sugar to the eggplant.
  16. Mix eggplant with the tomato mixture.
  17. Cook 1 box of lasagna noodles according to package directions.
  18. Drain and rinse firm and soft tofu. Dice into small pieces and add to a large mixing bowl. Add silken tofu, 2 tbsp. garlic salt and 2 tbsp. parsley flakes to bowl and mix well.
  19. Preheat oven to 350 degrees and oil two 9 inch by 13-inch baking dishes.
  20. Layer lasagna with noodles, then tomato mixture, then tofu mixture, then vegan shredded cheese. Repeat layering until baking dishes are full.
  21. Bake on a cookie sheet for about 45 minutes. Allow to sit for about 15 minutes before serving. This is a large recipe. Recommend freezing second lasagna to reheat later.

Bon appétit!




About Kelly Walch, MS, RDN, LDN 28 Articles
Kelly Walch, MS, RDN, LDN, is a Registered Dietitian and Nutritionist with a master's degree in Nutrition and Dietetics. She is passionate about plant based diets, helping people lead healthier lives, and rescuing animals. She lives on her farm in Florida with her husband Alex and their 20 or so rescued animals.

1 Comment

  1. Wonderful site, how do u get all this information?I’ve read through a few posts on your website and I like your writing style. Thanks a million, keep up the great work.

Leave a Reply

Your email address will not be published.


*