Share something vegan (
and delicious, duh!) with a non-vegan

I often cook for non-vegans, whether they’re friends or family, or for bake sales… It depends on who’s coming for dinner, but I often make my eggplant lasagne first. It’s one of those dishes which makes me happy and it’s a perfect dish for the last eggplants of the season. Of course you can swap the eggplants for another vegetable. Bell peppers or zucchini are very delicious in this lasagne. But here I combine the eggplant with spinach and (brown) mushrooms.

Lasagne | De Groene Keuken #vegan #veganmofo #vgnmf15

Eggplant / Vegetable Lasagne
4 p

3 eggplants, sliced
250 gr mushrooms, sliced
200 gr spinach
Sunflower or coconut oil
1 onion, minced
800 gr diced tomatoes
1 tbsp dried basil
1 tbsp dried oregano
pinch of cayenne pepper
seasoning salt
250 gr whole wheat lasagna noodles

Béchamel sauce:
200 gr cashews (min. 3h soaked)
2 cloves of garlic
250 ml plant based milk
½ à 1 tsp mustard
3 tbsp nutritional yeast
juice of ½ lemon
pinch of salt and pepper
pinch of nutmeg

Preheat the oven at 180 °C. Cut the eggplant into slices and spread them in an oven dish. Pour some oil and sprinkle some seasoning salt over the eggplant. Put this in the oven for about 25 min. Chop the onion finely and cook it over low heat. Add the basil, oregano and cayenne pepper. After half an hour you can add the mushrooms and spinach. After an additional 5 min you add the diced tomatoes.

While the eggplant is in the oven you can prepare your béchamel sauce. Put the cashews and the 2 cloves of garlic in a blender or food processor and blend. Add the mustard, nutritional yeast, lemon juice, pepper, salt and nutmeg. Add the milk gradually and mix everything in the meantime. Continue until you have a smooth paste.

Preheat the oven at 220°C. Cover the bottom of a large oven dish with a layer of the tomato-spinach-mushroom sauce. On top of the sauce you put a layer of lasagna noodles, followed by another layer of tomato sauce, a layer of eggplant slices, a layer of tomato sauce, a layer of lasagna noodles. You repeat this until al ingredients are used (3 to 4 layers). Make sure there’s some tomato sauce left to put on top. Finally you can pour over the béchamel sauce over the whole dish. Put the lasagna in the oven at 220°C for about 40 min.

Lasagne | De Groene Keuken #vegan #veganmofo #vgnmf15

* Tip 1: You don’t have any lasagna noodles? Just use macaroni or penne or any other kind of pasta: pour half of the pasta in an oven dish, pour half of the tomato sauce on it, place the slices of eggplant on the pasta+sauce, pour over the other half of the sauce and the last half of the pasta, spread the béchamel sauce over the pasta. Just as good! Always be careful when buying lasagna noodles, since they are often made with eggs compared to other kinds of pasta.

 * Tip 2: In stead of the bechamel sauce you can use my vegan cheese recipe.
This recipe was published before in De Groene Keuken Magazine #1 and on Compassionate Cooking.
Lasagne | De Groene Keuken #vegan #veganmofo #vgnmf15
Lasagne | De Groene Keuken #vegan #veganmofo #vgnmf15


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