I made the Best Vegan Lasagna with almond ricotta and stacked eggplant layers and it fools meat-eaters into asking for seconds.

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I’m obsessed with this. I love how the layers of eggplants and creamy almond ricotta make The Best Vegan Lasagna feel indulgent without dairy or eggs.

I adore the way the sauce soaks into no-boil noodles and the texture is chewy and serious. But it’s the almond ricotta that steals the show for me, nutty, tangy, and shockingly rich.

The Vegan Eggplant Lasagna Recipe people talk about? This is it.

I want it on my plate every week. Messy, saucy, totally satisfying.

Bring it to a weeknight dinner and watch everyone lick their forks. No regrets.

Trust me. Eat up.

Ingredients

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Eggplant: meaty, soaks up sauce and gives a cozy, hearty bite.
Salt for sweating: pulls out bitterness, makes eggplant less soggy.
Olive oil: adds richness and keeps everything silky and non-sticky.
Onion: sweet base note that actually makes the sauce sing.
Garlic: punchy aroma, keeps it tasting homemade and a little bold.
Dried oregano: herby backbone, kind of familiar and comforting.
Basil: fresh lift; basically summer in a leaf.
Red pepper flakes: tiny kick that wakes up the sauce.
Crushed tomatoes: forms the tangy, saucy heart of the lasagna.
Tomato paste: deepens tomato flavor, makes sauce feel substantial.
Sugar or baking soda: tames acidity, so it’s not too sharp.
Salt and black pepper: simple seasoning that actually matters here.
Gluten-free noodles: structure and carb comfort without the gluten panic.
Blanched almonds: creamy base for ricotta, gives protein and richness.
Water for ricotta: thins to spreadable creaminess, add slowly.
Lemon juice: brightens almond ricotta, keeps it from tasting flat.
Olive oil in ricotta: smooths texture and adds silkiness.
Ricotta garlic clove: tiny garlicky nudge, not overpowering.
Nutritional yeast: cheesy vibe without dairy, optional but nice.
Ricotta salt and pepper: basic seasoning that makes it taste real.
Spinach or kale: greens add color, nutrients, and a little chew.
Fresh basil leaves: bright garnish, smells amazing when you cut it.
Vegan parmesan or almond crumbs: adds a toasty, cheesy finish.

Ingredient Quantities

2 medium eggplants, about 2 1/2 pounds, sliced 1/4 inch thick

1 tablespoon salt for sweating eggplant

3 tablespoons olive oil, plus more for brushing

1 large yellow onion, finely chopped (about 1 1/2 cups)

4 garlic cloves, minced

2 teaspoons dried oregano

1 teaspoon dried basil, or 1 tablespoon chopped fresh basil

1/2 teaspoon red pepper flakes, optional but nice

2 (28 ounce) cans crushed tomatoes, or 56 ounces crushed tomato

2 tablespoons tomato paste

1 teaspoon sugar or a pinch of baking soda to reduce acidity, optional

Salt and black pepper, about 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, adjust to taste

9 to 12 no boil gluten free lasagna noodles (use 9 for a 9×13, 12 for shallower layers)

For the almond ricotta 2 cups blanched almonds, soaked 6 to 8 hours then drained

For the almond ricotta 1/3 to 1/2 cup water, add slowly to reach creamy texture

For the almond ricotta 2 tablespoons fresh lemon juice

For the almond ricotta 2 tablespoons olive oil

For the almond ricotta 1 small garlic clove, minced

For the almond ricotta 2 tablespoons nutritional yeast, optional but gives a cheesy note

For the almond ricotta 1/2 teaspoon salt and 1/4 teaspoon black pepper

1 to 2 cups baby spinach or chopped kale, optional, wilted and squeezed dry for layers

Fresh basil leaves for layering or garnish, about 1/2 cup loosely packed

Vegan parmesan or toasted almond crumbs for sprinkling, about 1/4 cup optional

How to Make this

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1. Slice the eggplants 1/4 inch thick, sprinkle with 1 tablespoon salt and let them sit in a colander 20 to 30 minutes to sweat, then rinse and pat dry with towels so they arent watery.

2. Preheat oven to 400F. Brush eggplant slices with olive oil and roast on a baking sheet 20 to 25 minutes, flipping once, until browned and tender. You can also grill or pan fry them in 3 tablespoons olive oil if you prefer.

3. While eggplant roasts, make the sauce: heat 1 tablespoon olive oil in a large skillet over medium heat, add the chopped onion and cook until soft about 5 to 7 minutes. Add minced garlic, oregano, basil, and red pepper flakes and cook 1 minute more.

4. Stir in the crushed tomatoes, tomato paste and sugar or a pinch of baking soda if using, then season with about 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Simmer gently 15 to 20 minutes to thicken and taste adjust seasoning.

5. Make the almond ricotta: drain the soaked blanched almonds and blend in a food processor with 1/3 to 1/2 cup water added slowly, lemon juice, 2 tablespoons olive oil, minced garlic, nutritional yeast, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until creamy but still a little textured, scrape down as needed.

6. If using greens, wilt 1 to 2 cups baby spinach or chopped kale in a hot pan with a splash of oil, squeeze out excess moisture and set aside.

7. Assemble the lasagna in a 9×13 pan or similar: spread a thin layer of sauce on the bottom, add a layer of no boil gluten free noodles (use 9 for deep, 12 if you want shallower layers), then a layer of roasted eggplant, dollops of almond ricotta, some wilted greens if using, torn fresh basil leaves and more sauce. Repeat to 2 or 3 layers finishing with sauce on top.

8. Sprinkle vegan parmesan or toasted almond crumbs over the top if using, brush the top noodles or eggplant with a little oil to prevent drying, then cover tightly with foil.

9. Bake at 375F covered 30 to 35 minutes, then remove foil and bake 10 to 15 minutes more to let edges brown and sauce bubble. If top isnt as browned as you like, broil 1 to 2 minutes watching closely.

10. Let the lasagna rest 15 to 20 minutes before slicing so it sets. Garnish with more fresh basil and extra vegan parmesan. Serve warm.

Equipment Needed

1. Cutting board and a sharp chef knife
2. Colander (for salting and draining the eggplant)
3. Clean kitchen towels or paper towels (to pat eggplant dry)
4. Baking sheet (for roasting)
5. Pastry brush or silicone brush (to oil the eggplant)
6. Large skillet or sauté pan (for the tomato sauce and wilting greens)
7. Food processor or high speed blender (for the almond ricotta)
8. 9×13 baking dish (or similar size casserole pan)
9. Mixing bowls and measuring spoons/cups (for assembling and measuring ingredients)

FAQ

Q: Can I skip sweating the eggplant?

A: You can, but you'll probably end up with a soggy lasagna. Salting draws out bitter water and helps the slices brown instead of steaming. If you’re short on time, salt them and press between paper towels for 15 minutes instead of a long sweat.

Q: Do I need to soak the almonds overnight for the ricotta?

A: Yes, soak them 6 to 8 hours for the creamiest texture. Short on time? Pour boiling water over the almonds and let sit 1 hour, then drain. It won’t be quite as silky, but still tasty.

Q: Can I use fresh tomatoes instead of canned crushed tomatoes?

A: You can, but plan for more hands on work. Blanch, peel, seed and crush about 4 to 5 pounds of ripe tomatoes, then simmer longer to reduce. Canned crushed tomatoes are faster and more consistent.

Q: My gluten free no boil noodles got gummy. What happened?

A: That’s common. Make sure your sauce is neither too watery nor too hot when assembling. Dab extra moisture from eggplant and wilted greens. Using 12 noodles for thinner layers helps too. If they still get gummy, pre-soak or briefly boil the noodles next time.

Q: How can I make the almond ricotta less grainy?

A: Add water very slowly while blending and scrape down the sides often. A high speed blender helps. If it’s still grainy, blend longer or strain through a fine mesh to get a smoother mouthfeel.

Q: Can I make this ahead and freeze it?

A: Absolutely. Assemble and freeze unbaked for up to 2 months, wrapped well. Thaw in the fridge overnight before baking. You can also bake it, cool completely, then freeze portions and reheat in the oven covered with foil.

Gluten And Vegan Free Recipe Substitutions and Variations

Eggplant: swap for 2 medium zucchinis, sliced 1/4 inch thick, or 4 large portobello caps, thinly sliced. Zucchini cooks faster so pat dry before layering to avoid soggy lasagna.
Crushed tomatoes (2 cans): use 56 oz passata for a smoother sauce, or 2 cans diced tomatoes blended briefly for texture. If using diced, simmer a bit longer so it thickens.
Blanched almonds for ricotta: replace with 14 oz silken tofu or 1 1/2 cups soaked raw cashews, blended the same way. Tofu gives a lighter, creamier ricotta while cashews are richer.
No boil gluten free lasagna noodles: use thinly sliced oven-roasted eggplant or zucchini sheets, or gluten free lasagna sheets that need pre-boiling. If using veggies, roast or salt and dry them first so they don’t release too much water.

Pro Tips

– Salt the eggplant earlier and press more if you can. Let the slices sweat for 30 minutes, then squeeze them dry in a clean towel or press between two cutting boards with cans on top for 10 minutes. Drier eggplant = less watery lasagna and better roast. Don’t skip rinsing well though or it’ll be too salty.

– Roast or pan brown the eggplant until it gets good color, not just soft. That caramelization adds real flavor. If you pan fry, use a hot pan and do it in batches so they brown instead of steam. Dab excess oil with a paper towel before layering so the bake isn’t greasy.

– Make the almond ricotta a little ahead and chill it. Cold ricotta holds its shape better when you layer, and the flavors actually meld if it sits 30 minutes. If it seems too thick, thin with a tablespoon or two of water or non dairy milk rather than overblending and turning it runny.

– Keep the sauce a bit loose before assembling. No boil gluten free noodles need moisture to finish cooking, and a slightly saucier lasagna helps them soften without becoming gluey. If your tomatoes are bitter, a pinch of sugar or a tiny pinch of baking soda mellows it quickly.

– Let the baked lasagna rest at least 15 minutes after it comes out, really. Cutting too soon makes it fall apart. If you want neater slices, cool a little longer and chill 20 to 30 minutes, then slice with a very sharp knife warmed under hot water and wiped dry between cuts.

Gluten And Vegan Free Recipe

Recipe by Francis Mead

0.0 from 0 votes

I made the Best Vegan Lasagna with almond ricotta and stacked eggplant layers and it fools meat-eaters into asking for seconds.

Servings

servings

Calories

429

kcal

Equipment: 1. Cutting board and a sharp chef knife
2. Colander (for salting and draining the eggplant)
3. Clean kitchen towels or paper towels (to pat eggplant dry)
4. Baking sheet (for roasting)
5. Pastry brush or silicone brush (to oil the eggplant)
6. Large skillet or sauté pan (for the tomato sauce and wilting greens)
7. Food processor or high speed blender (for the almond ricotta)
8. 9×13 baking dish (or similar size casserole pan)
9. Mixing bowls and measuring spoons/cups (for assembling and measuring ingredients)

Ingredients

2 medium eggplants, about 2 1/2 pounds, sliced 1/4 inch thick
1 tablespoon salt for sweating eggplant
3 tablespoons olive oil, plus more for brushing
1 large yellow onion, finely chopped (about 1 1/2 cups)
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried basil, or 1 tablespoon chopped fresh basil
1/2 teaspoon red pepper flakes, optional but nice
2 (28 ounce) cans crushed tomatoes, or 56 ounces crushed tomato
2 tablespoons tomato paste
1 teaspoon sugar or a pinch of baking soda to reduce acidity, optional
Salt and black pepper, about 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, adjust to taste
9 to 12 no boil gluten free lasagna noodles (use 9 for a 9×13, 12 for shallower layers)
For the almond ricotta 2 cups blanched almonds, soaked 6 to 8 hours then drained
For the almond ricotta 1/3 to 1/2 cup water, add slowly to reach creamy texture
For the almond ricotta 2 tablespoons fresh lemon juice
For the almond ricotta 2 tablespoons olive oil
For the almond ricotta 1 small garlic clove, minced
For the almond ricotta 2 tablespoons nutritional yeast, optional but gives a cheesy note
For the almond ricotta 1/2 teaspoon salt and 1/4 teaspoon black pepper
1 to 2 cups baby spinach or chopped kale, optional, wilted and squeezed dry for layers
Fresh basil leaves for layering or garnish, about 1/2 cup loosely packed
Vegan parmesan or toasted almond crumbs for sprinkling, about 1/4 cup optional

Directions

Slice the eggplants 1/4 inch thick, sprinkle with 1 tablespoon salt and let them sit in a colander 20 to 30 minutes to sweat, then rinse and pat dry with towels so they arent watery.
Preheat oven to 400F. Brush eggplant slices with olive oil and roast on a baking sheet 20 to 25 minutes, flipping once, until browned and tender. You can also grill or pan fry them in 3 tablespoons olive oil if you prefer.
While eggplant roasts, make the sauce: heat 1 tablespoon olive oil in a large skillet over medium heat, add the chopped onion and cook until soft about 5 to 7 minutes. Add minced garlic, oregano, basil, and red pepper flakes and cook 1 minute more.
Stir in the crushed tomatoes, tomato paste and sugar or a pinch of baking soda if using, then season with about 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Simmer gently 15 to 20 minutes to thicken and taste adjust seasoning.
Make the almond ricotta: drain the soaked blanched almonds and blend in a food processor with 1/3 to 1/2 cup water added slowly, lemon juice, 2 tablespoons olive oil, minced garlic, nutritional yeast, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until creamy but still a little textured, scrape down as needed.
If using greens, wilt 1 to 2 cups baby spinach or chopped kale in a hot pan with a splash of oil, squeeze out excess moisture and set aside.
Assemble the lasagna in a 9×13 pan or similar: spread a thin layer of sauce on the bottom, add a layer of no boil gluten free noodles (use 9 for deep, 12 if you want shallower layers), then a layer of roasted eggplant, dollops of almond ricotta, some wilted greens if using, torn fresh basil leaves and more sauce. Repeat to 2 or 3 layers finishing with sauce on top.
Sprinkle vegan parmesan or toasted almond crumbs over the top if using, brush the top noodles or eggplant with a little oil to prevent drying, then cover tightly with foil.
Bake at 375F covered 30 to 35 minutes, then remove foil and bake 10 to 15 minutes more to let edges brown and sauce bubble. If top isnt as browned as you like, broil 1 to 2 minutes watching closely.
Let the lasagna rest 15 to 20 minutes before slicing so it sets. Garnish with more fresh basil and extra vegan parmesan. Serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.