Low-Fat Vegan Eggplant Lasagna

Low fat vegan eggplant lasagna recipe

The Spruce 

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 servings
Yield: 1 lasagna
Nutrition Facts (per serving)
306 Calories
5g Fat
61g Carbs
13g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 306
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 1617mg 70%
Total Carbohydrate 61g 22%
Dietary Fiber 13g 47%
Total Sugars 18g
Protein 13g
Vitamin C 35mg 174%
Calcium 192mg 15%
Iron 8mg 44%
Potassium 1678mg 36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for the perfect vegan, low-fat eggplant lasagna recipe? This recipe is a classic lasagna made with eggplant and spinach, and very little else. There's no tofu or ricotta cheese substitute to round it out, just the necessary ingredients of lasagna noodles, eggplants, spinach, and tomato sauce layered together. Layer it all together, then stick it in the oven and bake, and you've got yourself a low-fat, quick and easy, home-cooked vegetarian and vegan family meal.

Of course, if you wanted to, you could always add in some vegan ricotta cheese substitute, a tofu ricotta "cheese", or top it all off with some vegan cheese if you'd like something a bit heartier. 

With little more than noodles and veggies, this vegan eggplant lasagna recipe is completely dairy-free as well as much lower in fat than a traditional lasagna. And, with just six ingredients, it's a breeze to prepare. If it's your first time ever making a homemade vegan lasagna, and you're not fully confident in your lasagna-making abilities, this is an easy vegetable-packed recipe to try. 


  • 1 tablespoon olive oil

  • 1 clove garlic, minced

  • 1 medium eggplant, diced

  • 20 (10-ounce) packages frozen spinach, defrosted, chopped

  • 1 (64-ounce) jar premade tomato sauce

  • 1 pound lasagna noodles, uncooked

Steps to Make It

  1. Gather the ingredients and preheat the oven to 375 F.

    Ingredients for low fat vegan eggplant lasagna
    The Spruce
  2. Heat the olive oil in a medium frying pan over medium heat. Sauté the garlic for 2 to 3 minutes, then add in the diced eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 more minutes.

    Heat the eggplant
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  3. Next, cover the bottom of a 9 x 12-inch baking pan with 2 cups of the tomato sauce.

    Cover bottom of pan
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  4. Cover the tomato sauce with a layer of 4 or 5 of the uncooked noodles.

    Cover with uncooked pasta
    The Spruce 
  5. Cover this layer of noodles with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thin layer of sauce, then the spinach and another thin layer of sauce.

    Cover with noodles
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  6. Add the remaining noodles and sauce.

    Add sauce
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  7. Cover tightly with foil and bake for 45 to 50 minutes.

    Cover tightly with foil
    The Spruce
  8. Noodles are fully cooked and soft enough when they can be easily pierced with a fork.