Eggplant-Mushroom Lasagna

I would have to rank lasagna near the top of any comfort list I create…and our plant-based version will most certainly impress anyone giving it a go! We normally make it with eggplant and mushrooms as described here, but this recipe is quite versatile and you can add many other different ingredients. For instance, we often add zucchini (courgettes) when they are in season, or even crumbled up tempeh to add a bit of meatiness and additional nutrition. Just make sure to make a big batch, because you will certainly go back for seconds… Yield:  about 6-8 servings

  • 3-4 medium-sized eggplants
  • dried thyme
  • olive oil
  • 500 grams brown mushrooms, sliced
  • freshly ground nutmeg
  • freshly ground black pepper
  • 500 ml. vegan béchamel sauce
  • 500 ml. sicilian-style tomato sauce
  • lasagna pasta sheets
  • about 50 grams nutritional yeast
  • Preheat your oven to 180° C (about 350° F)
  • Begin by preparing the vegetables. Slice the eggplant lengthwise about 1-cm thick. Season with dried thyme, salt and a light coating of olive oil. Place the eggplant on a baking sheet lined with baking paper. Place in the oven and cook until softened – this will be about 20 minutes, depending on how thick you made your slices. Just make sure the eggplant is quite soft, but not mushy. Reserve the eggplant when they are cooked.
  • Lightly coat the mushrooms with olive oil and season with salt. Add them to the eggplant for the final 10 minutes of cooking or simply bake them on the same baking tray once the eggplant is cooked and you removed them to a separate plate. Reserve the mushrooms once they have cooked – they will also take about 10 minutes in the oven – and season them with freshly grated nutmeg and black pepper.
  • Heat the tomato sauce and the béchamel sauce in separate pots.
  • Now, begin constructing the lasagna by placing a ladle of béchamel sauce on the bottom of your pan (I use a pan about 25-cm X 30-cm). Place a layer of uncooked pasta sheets on the béchamel. Then place a layer of your eggplant on the pasta and top with tomato sauce.
  • Add another light coating of béchamel sauce, then another layer of pasta sheets. Add a light coating of tomato sauce, then the mushrooms.
  • Add a final layer of pasta sheets, then top with tomato sauce. The final topping will combine béchamel with nutritional yeast. Make sure they are mixed together well then top the lasagna.
  • Bake at 180° C for about 35 minutes. The lasagna is done when a knife can be easily inserted through the pasta sheets. Cool slightly, brush with olive oil if you like and portion or enjoy right away.

Jack’s Fresh Tip

You can also add some sliced zucchini to the lasagna, which will give the overall taste a bit of a ratatouille makeover – just cook the zucchini a bit beforehand using the same technique used in pre-cooking the eggplant.  I always like to make more than we can eat in one sitting because leftover lasagna will keep for about 3-5 days in the refrigerator. Reheat on a baking tray with a bit of baking paper on it and cover the lasagna with some aluminum foil. Place in a 180° C oven and warm for 15 minutes. You always tell if it is hot enough by inserting a knife into the center and placing the knife tip on your upper lip for just a second. This will give you an instant read on the temperature!

Techniques used

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