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Eggplant lasagne

Eggplant lasagne

Eggplant lasagne is a dish that’s a bit on the lighter side of the traditional one that we all know and love, but certainly fills the gaps of comfort, nutrition, and protein. I have made this dish with just plants and it’s certainly one of my very favorite main plant-based dishes thus far.

Eggplant lasagne is a dish that’s a bit on the lighter side of the traditional one that we all know and love, but certainly fills the gaps of comfort, nutrition, and protein. I have made this dish with just plants and it’s certainly one of my very favorite main plant-based dishes thus far.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Eggplant lasagne

Eggplant lasagne

Ingredients 

  • 1 big eggplant
  • 2 cups cooked brown lentils
  • 1 small red onion
  • 1x 400ml can chopped tomatoes
  • 2 tbsp tomato puree
  • 1 1/2 cup vegetable stock
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp garlic flakes or a crushed garlic clove
  • 1 tbsp soy sauce
  • Salt and pepper to taste
  • extra oregano and bread crumbs for garnish

Cheese sauce

  • 1 cup cheese sauce 
  • 125 ml can drained chickpeas
  • 3/4 cup soy milk
  • 2 tbsp nutritional yeast
  • 2 tbsp corn starch
  • salt and pepper to taste

Method

  1. Preheat oven to 180 degrees Celcius and start by slicing the eggplant lengthways into long strips.
  2. Place on a baking tray and brush with olive oil, salt, and pepper.
  3. Place in the oven to bake for 15-20 minutes until golden.
  4. Meanwhile start to make the meaty lentil filling.
  5. Fry the red onion in 1-2 tbsp olive oil, add in the garlic and the spices and fry until fragrant. 
  6. Add in the lentils and fry a couple of minutes more, add in the canned tomatoes, tomato puree, and the vegetable stock. 
  7. Add salt and pepper to taste and let it simmer for 8-10 minutes on low. 
  8. Place the vegan cheese sauce, chickpeas, soy milk, nutritional yeast, corn starch, salt, and pepper in a blender and blend until smooth. 
  9. Pour in to a sauce pan and let the cheese sauce simmer a bit on medium until thick.
  10. Start by layering the lasagne, add a couple tbsp of the lentil layer at the bottom of a square serving dish, layer with 2-3 slices of the eggplant and add on the cheese layer, then again the lentil layer, slices of eggplant and lastly the cheese layer once again, sprinkle with dried oregano and breadcrumbs. 
  11. Place in the oven to bake for 20 minutes or until golden. 
  12. Serve with crusty bread and a side salad.

Notes:

  • The eggplant can be replaced with zucchini strips, butternut or even sweet potato if you do not like eggplant.
  • The chickpeas can be subbed with white beans or butter beans.
  • The soy milk can be subbed with any other plant milk you like.

Hope, you love this super simple and nutritious meal!

M*

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