Go Back
+ servings
0 from 0 votes
Overhead View of Table Set with Skillet of Eggplant Lasagna and Slice of Eggplant Lasagna on a Plate with Fork
Skillet Vegan Eggplant Lasagna
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Eggplant, marinara sauce and creamy tofu ricotta are layered up and baked in a cast-iron skillet to create this easy and healthy vegan eggplant lasagna.
Course: Entree
Servings: 6
Author: Alissa
Ingredients
  • 1 large or 2 small eggplants
  • 2-3 tbsp. olive oil
  • 1 small onion
  • 3 garlic cloves
  • 1 lb. firm or extra firm tofu
  • juice of 1 lemon
  • ¼ cup unflavored unsweetened non-dairy milk
  • ¼ tsp. salt
  • black pepper to taste
  • ½ cup chopped fresh parsley
  • 4 cups marinara sauce
  • 1 cup vegan shredded mozzarella such as Daiya (optional)
Instructions
Prepare the Eggplant
  1. Slice eggplant thinly. Salt and allow to sit for 30 minutes.
  2. Preheat oven to 400.
  3. Rinse eggplant slices well, pat dry and brush both sides with olive oil.
  4. Arrange slices on baking sheet.
  5. Bake about 10 minutes on each side or until lightly browned.
  6. Remove from oven and lower heat to 375.
Make the Tofu Ricotta
  1. Place onion and garlic into food processor bowl and process until finely chopped.
  2. Add tofu, lemon, milk, salt, pepper and parsley. Pulse until well blended.
Make the Lasagna
  1. Spray the bottom of your skillet with cooking spray, then coat with 1 cup of marinara.
  2. Arrange ⅓ of eggplant slices on top, followed by ⅓ of tofu mixture.
  3. Repeat layering patter, finishing with marinara.
  4. Cover skillet with foil and bake for 30 minutes or until bubbly.
  5. Remove foil and top with vegan mozzarella, if using.
  6. Bake another 10 minutes or until melted.
  7. Allow to sit for about 10 minutes before cutting.