aubergine lentil lasagne

Aubergine Lentil Lasagne

Delicious gluten free, vegan Aubergine Lentil Lasagne

Plato Main Course
Cocina Italian, Vegan
Tiempo de preparación 20 minutos
Tiempo de cocción 30 minutos
Tiempo total 50 minutos
Raciones 2 people


  • 1 big aubergine slice into circles
  • 1/2 cup caviar lentils
  • water
  • bay leaf

Tomato Sauce

  • 1 kilo ripe plum tomatoes chopped
  • 2 shallots finelly chopped
  • 1 tablespoon extra virgin olive oil
  • pinch sea salt and black pepper
  • freshly garden herbs (basil, thyme, parsley...) chopped

Cauliflower Bechamel

  • 300 gr cauliflower cut into florets
  • 1 teaspoon extra virgin olive oil
  • 1 shallot
  • 30-50 ml plant base milk
  • sea salt

Vegan Parmesan

  • 90 gr raw cashews
  • 9 gr nutritional yeast
  • a pinch sea salt

Elaboración paso a paso

  1. Start by boiling the caviar lentils. Place the caviar lentil in a pot with water, salt and bay leaf, put over high heat and bring it to boil. Reduce the heat to medium and let it cook until lentils are soft, about 20 minutes. 

    Drain and reserve.

  2. Meanwhile grill the aubergine. Brush both sides of each slice with olive oil. Place a grill pan over high heat and when hot add the aubergine slices, cook for 3-4 minutes and turn them to the other side. When cook remove and reserve.

Homemade Tomato Sauce

  1. Sauté shallots in the olive oil over medium heat.

  2. Add chopped tomatoes, cover with a lid, lower the heat, add herbs, season and let it simmer until tomatoes are soft, about 15 to 20 minutes

  3. Remove the lid and smash tomatoes with the back of a fork. This is the kind of chunky tomato sauce I love folding on pasta, beans and vegetable dishes.

  4. For the lasagne you will only need about a cup (250gr) of the tomato sauce. Keep the rest in a glass container in the fridge up to 3-4 days. If you want a thicker sauce let it reduce 10 minutes longer and if you prefer a smoothier sauce just blend it through a strainer or blend with a hand blender.

Cauliflower Sauce

  1. Place cauliflower in a saucepan of boiling water and cook for 15 minutes until tender. Drain and set aside.

  2. Sauté shallot in a saucepan with a bit of olive oil until soft, 4 minutes.

  3. Place cauliflower, onion, milk, salt and pepper in a blender and blend until smooth.

Vegan Parmesan cheese

  1. Add all ingredients to a food processor and mix until achieve a fine meal texture. You will need about 2 tablespoons for the lasagne. Keep the rest in the fridge for several weeks.

To build the lasagne

  1. Mix the cooked caviar lentils with a cup of tomato sauce.

  2. Drizzle with oil the bottom of a baking dish and layer with the grilled aubergine. 

    Spread the tomato lentil sauce and cover with the remained grilled aubergine.

    Spread over the bechamel and sprinkle with the vegan parmesan cheese.

  3. Grill in the preheated oven for 15-20 minutes until golden.