vegan lasagne melanzane

I’ve been making so much lasagne lately, because I think lasagne is like pizza: even when it’s not that very good, it’s still pretty great. It’s probably not the quickest dinners to make but it’s a nice treat for a Sunday. And since I don’t add any of that dairy cheese, it isn’t that bad for you either.


There’s a milion ways to make lasagne and there are some bomb recipes out there, but sometimes the most simple ones are the most tasty. There’s a restaurant my family and me eat at every year, and every year my boyfriend orders the eggplant lasagne because it’s one of his favs. But somehow, I still haven’t been able to replicate it – and I’ve given up now. I did discover that it’s important to have a really good passata for your lasagne to be tasty. Sure, you can buy premade passata in glass jars, but I like to make my own. Don’t wory, it’s still a very lazy recipe.


For 4 very hungry people:
– 4 cans tinned tomatoes
– 2 cloves of garlic, crushed
– 1 small onion, chopped
– 1 tbsp oregano
– 1 tbsp basil
– 2 stock cubes
– 1/2 tsp pepper
– breadcrumbs
– olive oil
– 4 eggplants
– lasagna sheets


1. First make the passata. Add the tomatoes, garlic, onion, oregano, basil, pepper and stock cubes to a pot. Let it simmer for about an hour. When done, mix with an immersion blender until somewhat smooth.
2. Preheat the oven to 180° C.
3. Cut the eggplants into 3-5 mm thick slices. Transfer to a baking tray lined with baking paper and drizzle them with olive oil. Sprinkle over some extra pepper and salt. Let the eggplant bake for about 30 minutes.
4. Once the eggplant is done, it’s time to build the lasagne. Add about a ladle of passata to the bottom of the oven dish. Add the lasagne sheets next, followed by a layer of eggplant. Finish with another ladle of passata, and so on – until you end with a final layer of pasta and a thick layer of passata. Finish with a layer of bread crumbs. No bread crumbs in the house? Toast a couple of slices of bread and blend. Voila.
5. Cook the lasagne in the oven for 35 minutes on 180° C. Finish with some extra nooch and fresh basil on top. Enjoy!





3 thoughts on “vegan lasagne melanzane

  1. Hey Michelle! Ziet er lekker uit! Zijn de schijfjes aubergine zacht? Ik heb vaak de indruk dat ze nogal spongy zijn. Probeer ze altijd eerst met zout te bestrooien om het vocht eruit te halen, maar ik vind het precies nog niet voldoende. Misschien zorgt de tomatensaus er ook al voor dat de schijfjes zachter worden? Lara xo


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