Gluten Free Eggplant Lasagna

Italian-Inspired Vegan Meals Budget friendly frommybowl

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5 from 5 reviews


  • 1/2 Large Eggplant, cut into thin slices
  • 1 Large Zucchini, cut into bite sizes pieces
  • 1/3 cup Frozen Peas, thawed
  • 1/3 cup Cannellini Beans, rinsed and drained
  • 3/4 cup Marinara Sauce
  • 1/31/2 of the Tofu Ricotta Recipe, see below

For the Tofu Ricotta:

  • 3/4 19 oz. block Organic Firm Tofu
  • 2 tbsp Nutritional Yeast
  • 1 tsp Italian Seasoning
  • 34 cloves Garlic
  • Juice of 1/2 Lemon
  • 1/2 tsp Salt
  • Black Pepper, to taste


  1. Preheat oven to 375F. 
  2. Thinly slice the Eggplant lengthwise and chop the Zucchini. Place on a lined baking tray and cook for 20 minutes at 375F. Keep the oven at 375F to cook the lasagna.
  3. In the meantime, prepare the Tofu Ricotta. Add all of the Ingredients into a blender or Food Processor and combine until thick and creamy.
  4. Once the Eggplant and Zucchini have cooked, prepare the lasagna. In a small oven-safe glass dish, layer the Eggplant (the “pasta”) with the Marinara Sauce, Ricotta, Zucchini, Beans, and Peas. Top the lasagna off with one last layer of Eggplant, plus a thick layer of Marinara Sauce and the Ricotta. Add a sprinkle of Italian Seasoning, if desired
  5. Bake at 375F for 30 minutes covered, then 20 minutes uncovered. Serve and Enjoy.


Cannellini Beans may be substituted with any other bean of choice.