Eggplant can taste so delicious when it’s cooked right – and that’s what makes this Creamy Vegan Eggplant Lasagne so incredibly good!
I got this lasagne recipe from my friend Matt who lives in Norway! (We miss you Matt!). You may recall he was here last year and we went to visit him in country Victoria where he made us this lasagne and some delicious cookies (similar to these ones), a crumble (like this one) and we got some fresh rosemary and mandarins from him and made a Mandarin and Rosemary Sorbet. Eggplants seem to be abundant lately so I thought it was time to make this lasagne and share it with you all! Matt’s an excellent cook. We still think you should start a food blog Matt! (for more info on starting a food blog, check out this post!)
Also, for anyone that is interested in editing food photos (or any photos!) check out our YouTube Channel! Josh did a video on how he edited the photos for this lasagne, which you can check out below:
We all know that lasagne takes ages to make, but this one doesn’t take all day (just a few hours!). The longest part is salting the eggplant – which is a crucial step to making it nice and soft – and then pre-cooking the eggplant. We also pre cooked our lasagne sheets! We bought gluten free ones for this as I’m trying gluten free. Honestly I couldn’t taste the difference! Pre cooking the lasagne sheets helped reduce the overall cooking time to about 45 minutes.
There’s nothing better than sharing a tasty lasagne with family or friends! My Mum helped me make this one and both my Mum and Dad loved it! There was hardly any left. We made a bigger one so I could take it for work lunches, but that didn’t happen!
We added some grated vegan cheese into the bechamel sauce and then a bit more just under the last layer of bechamel. I find some of the grated cheese will not melt properly on top so that’s why I put it underneath and it seems to melt better. We also sprinkled some cracked black pepper and put some fresh tarragon on top, which tasted really, really good! I want to do more recipes with tarragon! Any other tarragon lovers out there? Let me know in the comments!
Please share this Creamy Vegan Eggplant Lasagne with your eggplant and/or lasagne loving friends and family!
- 2 medium eggplants sliced
- 1 tsp salt
- 1 onion diced
- 6 small tomatoes diced
- 1 400g tin of tomatoes
- 1 large carrot grated
- 2 stalks of celery finely chopped
- A handful of fresh herbs - I used oregano and basil
- 1 clove garlic minced
- 1 Tbsp plant based butter
- 2 cups plant based milk (I used bonsoy)
- 3 Tbsp cornflour
- sprinkle of nutmeg
- 1/4 cup plant based cheese or nutritional yeast
- 200g packet of gluten free lasagne sheets pre cooked
- 1/4 cup plant based cheese
First slice the eggplants into approx. 1cm slices and sprinkle the salt over them. I usually do this in a big bowl but you can lay them out on pan and do it too. Leave them for 30 mins to an hour.
Make the tomato sauce by cooking the onion and garlic in a large saucepan in some water or olive oil for a few minutes. Then add the celery and carrot and cook for 5 mins or so. Add the fresh chopped tomatoes and tinned tomatoes and cook down for 10 to 15 minutes. Add the herbs and cook for another minute and set aside.
To make the bechamel sauce add the milk to a saucepan and bring to the boil. Then add the cornflour - the best way to do this is to stir it in a bowl or cup with a little hot water first to get it smooth - that way you won't get lumps in your sauce. Then add this to the milk. Keep stiring till it thickens. Add salt and pepper if you want and then add a sprinkle of nutmeg and the plant based cheese or nutritional yeast. Stir through. Let sit and it will thicken on sitting too.
Now pre-fry the eggplant in batches. Cook for about 3-4 mins each side until they are nice and soft. You may need more oil for this as they soak it up pretty quick.
Also pre cook your lasagne sheets. We did ours in boiling water and cooked each sheet for 3 minutes. We couldn't add too many sheets at a time as they have a tendency to stick together!
Now it's time to assemble! Add a layer of the tomato sauce on the bottom, then lasagne sheets, then eggplant and then bechamel sauce. Repeat 3 times. Reserve some bechamel for the top layer. Add some vegan shredded cheese just before your last layer of bechamel. Bake in a pre-heated oven on 180℃ for 45 to 50 minutes or until golden brown on top. We served ours with a fresh salad.