Vegan Eggplant Lasagna (no pasta)

Vegan Eggplant Lasagna (no pasta)

I prepared this vegan eggplant lasagna just to have lunch, not for sharing, but it was so good that I felt I had to share it with the world.

You know me, I don’t a big fan of traditional recipes so if I make them, I do it on my way. Well, I also had a few eggplants (or aubergine) at home so I wanted to use them.

That’s how I thought maybe eggplant sheets could replace lasagna noodles. Best idea ever!

vegan eggplant lasagna recipe (no recipe)

I dont want to exaggerate but I think this is one of the most delicious recipes I ever shared. And I am very proud of my bechamel sauce because this was the second time in my life I cooked one.

The first time was an awful exprecience and was one of the reasons I launched this blog, if you don’t know what I talk about, check a look at my About.

Vegan Eggplant Lasagna Recipe (no pasta):

Ingredients for 4 serves:

  • 2 medium eggplants / aubergines
  • 1 leek
  • 1 garlic clove
  • 1 carrot
  • 1 medium green pepper
  • 1 medium red bell pepper
  • 1 cup tertured soy protein
  • 1/2 cup water
  • 390 gr natural tomato sauce
  • Extra virgin olive oil
  • Salt, pepper, cumin, oregano and thyme to taste


  • 2 tbsp coconut oil (it must be coconut oil, you’ll see the difference!)
  • 50 gr wheat flour
  • 500 ml soy milk (no sugar)
  • Salt, pepper and nutmeg to taste

vegan eggplant lasagna recipe with textured soy protein


  1. Chop into little pieces the leek, garlic, carrot and peppers. Place 2 tbsp extra virgin olive oil into a big pan at medium heat. Add the chopped vegetables and stir until everything is soft.
  2. Add the textured soy proteins and whisk for a couple of minutes.
  3. Add the tomato sauce, water and spicies and stir well, bring to the boil. Let cook at low heat for 5 minutes, if it is too dry, add some water.
  4. Pre heat the oven up to 390º F.
  5. Cut the eggplants / aubergines into sheets and place them over paper towels and salt to avoid bitterness. Dry all the liquid.
  6. Place the eggplant sheets on a baking tray with baking parchment. Pour a dash of oliv oil and salt, bake for 10 minutes up to 390º F.
  7. Make the bechamel sauce*.
  8. Once the eggplant sheets are ready, place one layer of eggplant and one of textured soy protein on a baking container (I made 3 aubergine layers and 2 textured soy protein layers). Pour the bechamel over it.
  9. Cook au gratin up to 390º F about 15-20 minutes or until the bechamel is a bit coloured.

*Instructions for the bechamel:

  1. Place the coconut oil into a saucepan (medium heat), add the flour little by little helpping yourself with a colander or sieve and beat.
  2. Toast the flour during 3-4 minutes.
  3. Add milk at the same time keep beating to avoid lumps. If you got lumps, don’t worry, just blend the sauce with a blender (kepping the sauce on the heat). Add salt, pepper and nutmeg to taste.
  4. Stir at low heat until the texture is thick.