Vegan Roasted Eggplant Lasagna

Vegan Roasted Eggplant Lasagna

Ingredients (27)

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, crushed
  • 1¼ cups Puy lentils
  • 3¼ cups vegetable stock, plus extra if needed
  • 12 large tomatoes
  • 1 carrot, diced
  • 1 red (bell) pepper deseeded and diced
  • 1 celery stick, diced
  • 2 tablespoons dark soy sauce
  • 1 bay leaf
  • handful of fresh marjoram
  • handful of fresh thyme
  • 2 tablespoons tomato purée/paste
  • ½ teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 2 aubergines/eggplants
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • ½ teaspoon salt, or to taste
  • ½ teaspoon ground white pepper, or to taste
  • 2 tablespoons plain/all-purpose flour
  • scant 1¾ cups almond or soy milk
  • 1 bay leaf
  • ½ teaspoon mustard powder
  • 1 packet of egg-free lasagne sheets
  • 4½ oz. grated vegan Italian-style hard cheese
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Whether you call them eggplants or aubergines, this vegan lasagna recipe with Puy lentils is a tasty meal full of good-for-you veggies. The recipe comes from “Vegan Holiday Feasts: Inspired Meat-Free Recipes for the Festive Season” by Jackie Kearney, who has a passion for vegan and vegetarian cooking and was a contestant on “MasterChef.” If you’re looking for a vegan dinner that counts as comfort food, grab your baking dish and get going!

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  1. 1Start with the lentil mixture. Heat 1 tablespoon of the olive oil in a pan and sauté half of the onion and one crushed garlic clove until softened. Add the Puy lentils and sauté for a further minute, then add the stock and simmer until the lentils are fully cooked and soft. Add further stock as needed; you are aiming for the lentils to absorb most of the liquid without leaving too much broth.
  2. 2Preheat the oven to 200˚C (400˚F) Gas 6.
  3. 3Remove the hard cores from the tomatoes. Place them whole on a baking sheet, along with the 3 remaining crushed garlic cloves and roast in the oven until well roasted and almost starting to blacken. Blitz with a stick blender and set aside.
  4. 4To make the aubergine/eggplant layer, remove the ends of the aubergines/eggplants. Slice them lengthways into 1 cm/½ inch thick slices. Place on a baking sheet, drizzle with the olive oil and season. Roast in the oven until golden brown and soft. Set aside.
  5. 5Reduce the oven temperature to 190˚C (375˚F) Gas 5.
  6. 6Back to the lentil mixture. Heat the remaining 1 tablespoon of olive oil in a pan and sauté the remaining half of the onion, along with the carrot, red (bell) pepper and celery, then add the cooked lentil mixture, soy sauce, bay leaf, and fresh marjoram and thyme. Add the blended tomatoes and the tomato purée/paste. Bring to the boil and simmer for 10 minutes. Add the salt and pepper, then adjust the seasoning according to taste.
  7. 7To make the ‘béchamel’, heat the olive oil in a small, deep pan, add the salt, white pepper and flour, and cook to make a roux. Gently cook the paste for 2–3 minutes. Slowly add the milk, whisking all the time, until it reaches a creamy sauce consistency. Add the bay leaf and the mustard powder, and simmer for 2–3 minutes. Check the seasoning.
  8. 8Layer some ‘béchamel’ sauce in the bottom of a large, deep baking dish and cover with lasagne sheets. Add half of the lentil and tomato mixture, followed by a layer of aubergine/eggplant, using all the slices and overlapping them to create a thick layer. Add the remaining lentil mixture, a final layer of lasagne sheets and top with the remaining ‘béchamel’. Sprinkle with the vegan cheese and some salt and pepper.
  9. 9Bake for 30–40 minutes until bubbling and the top is golden brown. Serve.

From “Vegan Holiday Feasts: Inspired Meat-Free Recipes for the Festive Season” by Jackie Kearney; Ryland Peters & Small

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