Eggplant lasagna: Low carb and vegan

I usually ignore carbs and eat like crazy. But if a low-carb dish is smuggled onto the plate, I won’t say no. Especially not when it’s as delicious as this eggplant lasagna. The sheets of pasta are replaced with slices of eggplant, and there is no minced meat either. The advantage? The whole thing is vegan and makes everyone at the table full and happy.

The eggplant bolognese for lasagna is made from lentils. I used the green version for this lasagna, but you can use basically any other type of lentil. Be sure to plan the soaking times or shorten the cooking time. This is the case, for example, of red lentils, which cook very quickly and would otherwise be too cut. Instead of bechamel sauce, I chose vegan crème fraîche. Season it a bit and layer it like béchamel. I think this somehow makes the eggplant lasagna taste fresher and lighter.

By the way, I love whatever comes out of the oven now in the fall. If it’s often too hot in the summer, I don’t have enough casseroles, gratins, etc. when it’s cold. When it comes to lasagna, there’s a lot more: definitely try the cabbage lasagna, chard. lasagna or a lentil lasagna with almond béchamel. Like the eggplant lasagna, they are all cooked without animal products. Want more casseroles? Please:

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A portion of vegan aubergine lasagna with lentil bolognese and rocket.


Vegan Eggplant Lasagna with Lentils: Sweet and low carb


Vegan lasagna without minced meat and pasta dishes, but with eggplant and lentils.

to fulfill


the preparation

  1. Preheat the oven to 170 degrees fan. Peel and chop the onion, wash and finely chop the carrot. Wash and cut the herbs. Wash and cut the aubergines lengthwise. Then spread the eggplant slices on a baking sheet lined with baking paper so that they do not overlap and bake for 25 minutes.

  2. Meanwhile, saute the chopped onion in oil. Add the sliced ​​carrots, chopped tomatoes and tomato paste and mix everything. Then add the lentils. Add to the broth and mix in the herbs. Mix in some salt, pepper and cinnamon. Bring everything to a boil and simmer for 25 minutes, covered.

  3. Grease a pan. Salt and pepper vegan crème fraîche. Then alternate layers of aubergine slices, lentil filling and crème fraîche and finally cover with grated cheese. Bake at the same temperature for 35 minutes.

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