Vegan Eggplant and Legume Lasagna

    1 hour 50 minutes

    Who needs cheese? This vegan eggplant and legume lasagna recipe delivers a rich-tasting panful of pasta, tomato sauce, roasted garlic and pureed beans.

    1 person made this

    Serves: 10 

    • 6 cloves garlic
    • 500g dried lasagna sheets
    • 2 eggplants, sliced paper-thin lengthwise
    • 1/4 cup olive oil
    • 1 litre toamto pasta sauce
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon dried mixed herbs
    • salt and ground black pepper to taste
    • 125g black olives
    • 1/4 cup packed chopped fresh flat-leaf parsley
    • 1 (400g) tin chickpeas, drained
    • 1 (400g) tin white beans, drained
    • 1 tablespoon packed chopped fresh parsley

    Preparation:30min  ›  Cook:1hour10min  ›  Extra time:10min cooling  ›  Ready in:1hour50min 

    1. Place unpeeled garlic cloves in a dry frying pan over medium-high heat. Toast, shaking the pan occasionally, until skins are brown, 5 to 8 minutes. Remove from heat; when cool enough to handle, remove and discard skins.
    2. Bring a large saucepan of lightly salted water to a boil. Cook lasagna sheets in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
    3. Preheat oven to 200 degrees C.
    4. Paint the eggplant slices with a light coat of olive oil. Combine eggplant and half the tomato sauce in a lasagna pan. Season with garlic powder, dried herbs, salt, and pepper.
    5. Bake in the preheated oven until eggplant is tender, about 20 minutes. Transfer eggplant to a bowl.
    6. Reduce oven temperature to 175 degrees C.
    7. Combine olives, 4 of the pan-roasted garlic cloves, and 1/4 cup parsley in a food processor. Process until chopped finely. Add chickpeas and white beans. Process until smooth.
    8. Coat the bottom of the lasagna pan with 1/4 of the remaining tomato sauce. Layer 1/4 of the cooked lasagna sheets, 1/3 of the blended beans, and 1/3 of the cooked eggplant slices. Repeat 2 more times. Finish with a layer of lasagna sheets and the remaining tomato sauce.
    9. Chop the remaining 2 pan-roasted garlic cloves; sprinkle garlic granules and 1 tablespoon parsley on top of lasagna.
    10. Bake in the hot oven until bubbly, about 30 minutes. Cool for 10 minutes before serving.

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