Summer special: Vegan Eggplant Lasagna you just can't miss Summer special: Vegan Eggplant Lasagna you just can't miss

Summer special: Vegan Eggplant Lasagna you just can't miss

This delicious version of the classic lasagne is a fantastic option for those trying to add more vegetables to their diet. We substitute pasta with eggplant slices to make this dish more nutritious. Enjoy!

Ingredients for vegan bolognese sauce

Eggplants are a great vegetarian substitute for meat in recipes

Lasagna ingredients

Vegetarian lasagna

Preparation of vegan bolognese sauce

  1. Dice the onion, carrot, and celery, and sauté in a frying pan until lightly browned, over medium-high heat, stirring occasionally.
  2. Add the vegetable broth and add the textured soy and tamari or soy sauce, bring to a boil and stir occasionally, add the wine and continue cooking for a couple of fo minutes.
  3. Then add the tomato concentrate and stir well.  Season with oregano, salt, and pepper and cook for about 10 to 15 minutes.
A show-stopper

Preparation of vegan eggplant lasagne

  1. Slice the eggplant lengthwise with the help of a knife or mandolin (quite thin, around 5mm), Salt the slices on both sides and let them rest in a strainer to remove excess water for 15 minutes.
  2. Rinse and dry the eggplant slices and cook them on a grill or frying pan until they brown on both sides, you can do it with olive oil or without oil on a non-stick frying pan.
  3. Arrange the lasagne, alternating bolognese sauce, and eggplant slices. Top your eggplant lasagna with vegan cheese.
  4. Preheat oven to 200ºC or 400ºF and bake lasagne for about 30 minutes or until golden and cheese melts.
  5. Let cool for about 10 minutes, slice and tuck in!

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