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Vegan Lasagne With Eggplant and Mushrooms

This Vegan lasagne is full of flavor and heart healthy vegetables without all of the fat and cholesterol that a normal lasagna contains.

At only 300 calories per serving, it is also easy on the waist line.

Deciding to adopt a vegan style of eating comes with its challenges. Many of the traditional “comfort food” dishes contain a lot of cheese, which is not allowed on a vegan diet.

Fortunately, there are lots of substitutes that can be used in place of the cheese.

Both nutritional yeast and tofu play a part in this vegan lasagna recipe to help replace the need for normal meat and cheese ingredients.

Serving of Italian lasagne with vegan options

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It's time for meatless Monday. This vegan lasagna has no meat products and tastes amazing. Get the recipe on The Gardening Cook.  Click To Tweet

Other vegan recipes to try

Do you follow a vegan diet? Try these recipes for something new:

Italian recipes are full of flavor in the sauces, so the flavor is still very much all there.  Walnuts take the place of a meat protein and vegetables play the part of filling out the layers to give a healthy dose of vitamins and healthy fats.

Healthy and Delicious Vegan Lasagne

The recipe is not a quick and easy one. Plan on a few hours to get all the layers ready for assembly, but it is worth every minute. My meat loving husband loved the flavor profiles of this delicious dish.

Eggplant is rich in fiber and lots of vitamins and makes a great meat replacement in this dish.

Have you tried Tofu as a cottage cheese replacement in recipes? What do you think of it?

Vegan Cheese substitutes

If you are looking for a more cheese like taste, you can try one of these vegan cheese substitutes:

  • Almond cheese makes a great substitute for ricotta cheese.
  • Love the taste of Brie? Swap it out and use cashew cheese instead.
  • Daiya has a great range of vegan cheeses.  Try their mozzarella swap out for traditional mozzarella taste.
  • Want a vegan cheese that tastes closest to the real thing AND melts well?  Try the lines of the Vegan Gourmet brand of cheese from Follow Your Heart. These products are soy-based cheeses that contain no whey, casein, rennet, or other animal products. 

Pin this vegan lasagne for later

would you like a reminder of this tasty lasagne recipe?  Just pin this image to one of your vegan boards on Pinterest.

Vegan lasagna with tofu

Admin note: This post first appeared on the blog in March of 2013, I have updated the post to add vegan cheese options and a printable recipe card, plus nutritional information for you.

Yield: 12

Vegan Lasagne With Eggplant and Mushrooms

Vegan Lasagne With Eggplant and Mushrooms

You don't have to give up Italian food on a vegan diet. This lasagna recipe is full of robust flavor but has no meat or dairy.

Prep Time 1 hour 30 minutes
Cook Time 1 hour
Additional Time 1 hour 20 minutes
Total Time 3 hours 50 minutes


For the eggplant:

  • 2 small eggplant
  • 2 tsp Mediterranean sea salt
  • 4 tbsp extra-virgin olive oil
  • Cracked black pepper
  • 1 tsp finely chopped fresh Italian parsley
  • 1/2 tsp balsamic vinegar

For the sauce:

  • 2 (28-ounce) cans whole peeled tomatoes
  • 2 tbsp extra-virgin olive oil
  • 3 cups of mushrooms, chopped
  • 1 medium yellow onion, finely chopped
  • 2 medium garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 bay leaf
  • salt and pepper to taste

For the noodles:

  • Sea salt
  • 12 ounces dried lasagna noodles

For the filling:

  • 2 pounds soft tofu, drained
  • 1/3 cup finely chopped Italian parsley
  • 3 tbsp nutritional yeast (optional)
  • 2 tsp finely grated lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp sea salt
  • 1/2 tsp cracked black pepper

To assemble:

  • 1/4 cup of chopped walnuts
  • 1 cup loosely packed basil leaves, cut into 1/4-inch-thick ribbons


For the eggplant:

  1. Pre--Heat the oven to 350°F and place a rack in the middle of the oven.
  2. Cut the eggplant lengthwise into 1/8-inch-thick slices. Place in a single layer on 2 baking sheets, and sprinkle evenly with 1 tsp salt.
  3. Turn the eggplant over and sprinkle evenly with the remaining 1 tsp salt; let sit until water beads form on the surface, at least 30 minutes. Meanwhile, prepare the sauce.

For the sauce:

  1. Using a food processor, pulse the tomatoes and their juices, until coarsely chopped (about 10 pulses). Heat the oil in a large saucepan over medium-high heat.
  2. Add the onion and mushrooms and cook, stirring occasionally, until the onion is translucent and the mushrooms are tender, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
  3. Place the onions and garlic on one side of the pan and add the tomato paste to the empty part of the pan. Cook the paste slightly, stirring occasionally, about 1 to 2 minutes. Stir the onions and garlic into the paste to mix well.
  4. Add the chopped tomatoes, bay leaf, and a few pinches of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to incorporate the flavors well.
  5. Add additional salt and pepper to taste; set aside.

To finish the eggplant:

  1. Using paper towels, pat the eggplant slices dry on both sides. In a large nonstick frying pan, heat 2 teaspoons of the oil over medium-high heat.
  2. Add just enough eggplant to sit in a single layer in the pan and cook on both sides, about 4 minutes total. Taste and season with salt and pepper as needed. Transfer to a plate and repeat, in batches, with another 2 tsp of the oil and the remaining uncooked eggplant.
  3. While the eggplant cooks, place the parsley, vinegar, and a pinch of salt in a large bowl and stir to combine.
  4. Transfer the seared eggplant to the oil-vinegar mixture and toss. Taste and season with additional salt as needed.

For the noodles:

  1. Bring a large pot of heavily salted water to a boil over medium-high heat. Add the noodles and cook, stirring occasionally, until al dente, about 7 minutes. Drain.
  2. When cool enough to handle, lay the pieces flat on a lightly oiled baking sheet.

For the filling:

  1. Place the tofu, parsley, nutritional yeast (if using), lemon zest, lemon juice, and measured salt and pepper in the bowl of a food processor fitted with a blade attachment and process until smooth, about 30 seconds.
  2. Taste and season with more lemon juice, salt, and pepper as needed; set aside.

To assemble the lasagna:

  1. Spread a thin layer of tomato sauce in the bottom of a 13-by-9-inch baking dish. Place a single layer of noodles on top of the sauce, about 3 regular-sized noodles.
  2. Top the noodles with a quarter of the tofu filling (about 1 cup) and spread evenly.
  3. Lay a quarter of the eggplant slices over the filling. Spread about 1 cup of sauce over the eggplant and sprinkle with about 1/4 cup of the basil leaves and a few walnuts.
  4. Make three more layers of noodles, filling, eggplant, sauce, walnuts and basil, leaving the basil out of the top layer.
  5. Cover with foil and bake for 50 minutes. Uncover and bake until bubbling, about 10 minutes more. Let cool at least 10 minutes before cutting.
  6. Sprinkle with the remaining 1/4 cup basil. Serve with any remaining tomato sauce.


You can use whatever vegetables you have on hand. I often use broccoli and peppers for a different flavored lasagna and they work out great.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 237Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 858mgCarbohydrates: 21gFiber: 5gSugar: 5gProtein: 12g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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