Roasted Eggplant Lasagna

This vegan Roasted Eggplant Lasagna is a game-changer. Who doesn’t love homemade lasagna?

This easy plant-based lasagna can be made without the eggplant, and the lentils can be substituted for meatless crumbles or a similar product. There is nearly always enough filling to make a second lasagna, which is freezable too. For busy working families, nothing quite beats homemade ready-made food in the freezer!

Servings: 6

Prep time: 15 minutes

Cooking time: 40 minutes

If you like this recipe, be sure to check out our Mexican Bean Lasagne.

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Ingredients

1 1/3 cup French lentils (or substitute vegan meatless crumbles)
12 large tomatoes, or use 2 cans of chopped tomatoes
2 tbsp tomato puree
2 eggplants
1 carrot, diced
4 cloves of garlic
1 stick of celery, diced
1 large onion, diced
1 red pepper
Dark soy sauce, 2 tbsp
Vegetable stock, 2 cups (good quality vegetable bouillon works best)
Small sprig of fresh thyme, 2 bay leaves and handful of fresh marjoram
About 1 3/4 cup almond or soy milk
2 tbsp plain flour
About 3 tbsp margarine
1 1/3 cup grated hard vegan cheese such as vegan parmesan
1 packet of egg-free lasagna noodles
Black pepper, white pepper, and sea salt

This vegan Roasted Eggplant Lasagna is a game-changer. Who doesn’t love homemade lasagna?

Servings: 6

Prep time: 15 minutes

Cooking time: 40 minutes

If you like this recipe, be sure to check out our Mexican Bean Lasagne.

Method

Sauté 1/2 of the onion and one clove of crushed garlic in olive oil until softened.
Add lentils, sauté for a further minute then add 1 1/2 to 2 cups of stock and simmer until lentils are fully cooked and soft. Add further stock as needed. You are aiming for them to absorb most of the liquid without leaving too much broth.

Remove hard core of tomatoes and place them whole on a baking tray, along with 3 garlic cloves. Roast on high heat until well-roasted and starting to blacken. Blitz with handblender. Set aside.

Remove ends and slice eggplants lengthways, approx 1.5cm thickness. Drizzle with olive oil and salt and pepper. Roast on high heat until golden brown and soft. Set aside.

Sauté remaining onion, carrot, red pepper and celery, then add cooked lentils, soy, one bay leaf and handful of fresh marjoram and sprig of thyme. Add blended tomato sauce (or tinned tomatoes and garlic if using) and the tomato puree. Bring to boil and simmer for 10 minutes. Add 1/2 teaspoon of salt and pepper, then taste to check seasoning and adjust according to taste.

Heat fat in small pan, add pinch of salt and plain flour and cook to make roux, gently cooking the paste for 2-3 minutes. Then slowly add milk, whisking all the time until reach a creamy consistent sauce. Add a bay leaf, and simmer for 2 minutes.

Layer some bechamel sauce in bottom of large deep baking dish and cover with pasta. Then layer over lentil and tomato mix, followed by layer of roasted eggplant, allowing the eggplant to overlap to create nice thick layer. Add another layer of lentil mix and then top with another layer of pasta, and on top of pasta pour creamy béchamel sauce. Sprinkle top with cheese and salt and pepper.