Preheat your oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray and set aside.
Bring a large pot of water to a boil and cook the noodles according to the package directions. Cook lasagna noodles to al dente. Drain, toss in a little bit of olive oil and set aside.
Add the olive oil and onions to a large pot and saute the onions until they are soft, about 5 minutes.
Add the garlic and eggplant to the pot and saute. Cook over medium-high heat for 10 minutes to soften the eggplant.
Stir the tomato sauce, salt, pepper and herbs into the pot. Simmer the sauce for 5 minutes.
In a large bowl, stir the vegan ricotta and 2 cups of the vegan mozzarella cheese together.
Scoop about 1/2 cup of the sauce into the 9x13 casserole dish and spread it to coat the bottom of the dish. Cover the bottom of the pan with 4 of the lasagna noodles, overlapping them a little bit. Spread about 1/3 of the ricotta cheese mixture on top of the noodles then top with 1/3 of the remaining sauce.
Repeat layering the lasagna noodles, ricotta cheese sauce and tomato sauce until the pan is full. Sprinkle the reserved cup of shredded mozzarella cheese over the top of the lasagna.
Cover the pan with foil and bake for 30 minutes. Uncover and bake for 10 more minutes. The cheese should be completely melted and the sauce should be bubbling around the edges of the pan.
Serve while hot.
