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Eggplant lasagna

Cook Time: 20 minutes
Oven time: 30 minutes
Total Time: 50 minutes
Are you looking for a delicious and vegan alternative to classic lasagne? Here is the perfect recipe for you. This version is not only perfect for lovers of eggplants and lasagne, but is also gluten-free. Enjoy the juicy layers of eggplants, vegan mince and spicy tomato sauce - a real taste sensation!
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Equipment

  • 1 Casserole dish
  • 1 Pan

Ingredients

These Ingredients make:

4 Portions
  • 3 Eggplants
  • Salt
  • 150 g Sprinkled cheese vegan

Vegan mince filling

  • 1 Onion
  • 2 Garlic cloves
  • 400 g Vegan mince
  • 8 Cherry tomatoes
  • 300 ml Strained tomatoes
  • 3 EL Tomato paste
  • 1 TL Smoked paprika
  • 1 TL Rosemary
  • 1 TL Thyme
  • Pinch Pepper

Instructions
 

Prepare and fry the eggplants

  1. Wash and dry the eggplants and cut into slices about 1 cm thick.
  2. Sprinkle the eggplant slices generously with salt on both sides and set aside for 10 minutes to remove any excess liquid.
  3. After 10 minutes, rinse the eggplant slices and pat dry with kitchen paper
  4. Heat a frying pan and fry the eggplant slices on both sides in a little oil for about 2 minutes until golden brown.
  5. Set the fried eggplant slices to one side.

Prepare vegan mince filling

  1. Peel and finely chop the onions and finely chop the garlic cloves.
  2. Sauté the onions and garlic in a pan with a little oil, add the vegan mince and fry until golden brown.
  3. Halve the cherry tomatoes and add to the mince mixture, add the tomato purée, tomato paste, smoked paprika, rosemary, thyme and a pinch of pepper.
  4. Mix everything well and simmer the mixture until it has thickened a little.

Layering lasagna

  1. Lightly grease a baking dish. Spread a thin layer of the mince mixture on the bottom of the dish.
  2. Place a layer of fried eggplant slices on top, followed by a layer of sprinkled cheese.
  3. Repeat this layering process until all the ingredients have been used up. The top layer should be sprinkled cheese.

Bake and serve

  1. Place the prepared lasagne in a preheated oven at 200°C for 30 minutes until the cheese has melted and is lightly golden brown.
  2. Remove the eggplant lasagne from the oven and sprinkle with fresh basil. Enjoy your meal!

Notes

Instead of frying the salted eggplant slices beforehand, they can also be pre-cooked in the oven at 180 degrees Celsius for about 15-20 minutes.

Nutrition

Nutrition Facts
Eggplant lasagna
Amount per Serving
Calories
388
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
20
mg
7
%
Sodium
 
935
mg
41
%
Potassium
 
1338
mg
38
%
Carbohydrates
 
44
g
15
%
Fiber
 
17
g
71
%
Sugar
 
22
g
24
%
Protein
 
23
g
46
%
Vitamin A
 
906
IU
18
%
Vitamin C
 
28
mg
34
%
Calcium
 
211
mg
21
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.