Eggplant Lasagna: Low Carb and Vegan

I usually don’t pay attention to carbs and eat like crazy. But if a low-carb meal sneaks into the plate, I won’t say no. Especially not when it’s as delicious as this Eggplant Lasagna. The sheets of pasta are simply replaced with slices of aubergine, and there is no minced meat. The advantage? The whole thing is vegan and will keep everyone at the table full and happy.

Bolognese for Auberge lasagna is made from lentils. I used the green version for this lasagna, but basically you can use any other kind of lentils. Be sure to plan for any cooking time or shorten the cooking time. This is the case with red lentils, for example, which cook very quickly and otherwise become very thick. Instead of a béchamel sauce, I opted for a vegan crème fraîche. Just let it cool a bit and dry it like a béchamel. I think this makes the aubergine lasagna taste fresher and somehow lighter.

By the way, I love everything that comes out of the oven this fall. If it is often too hot for me in the summer, I can’t get enough of casseroles, gratins and compote when it’s cold. When it comes to just lasagna, there’s a lot more to it. Definitely try chard, if you want a spicy cabbage. Lasagna or lentil lasagna with almond béchamel. Like the aubergine lasagne, all are prepared completely without animal products. Need more jars? please:

Did you already know? Every Friday morning we sweeten your breakfast with our EAT CLUB newsletter. If you want top tips and tricks from the kitchen, subscribe and stay tuned for new food trends and creative recipes.

Vegan Eggplant Lasagna with Lentil Bolognese and Rocket.


Vegan Eggplant Lasagna with Lentils: Delicious and low carb

press release

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

to fill

Except that


  1. Preheat the oven to 170 degrees. Peel and chop the red onion, wash the carrots and chop well. Wash and cut the herbs. Wash the beans and cut them lengthwise. Then spread the aubergine slices on a baking sheet lined with baking paper so they don’t overlap and bake for 25 minutes.

  2. Meanwhile, fry chopped onion in oil. Add chopped carrots, chopped tomatoes and tomato paste and mix everything. Then add lentils. Fill the soup and mix the herbs. Mix salt, pepper and some cinnamon. Bring everything to a boil and cook, covered, on low heat for 25 minutes.

  3. Grease a bowl. Salt and pepper vegan cream cheese frosting. Then alternate slices of aubergine, add lentil filling and crème fraîche and finally cover with grated cheese. Bake in the oven at the same temperature for 35 minutes.

Leave a Comment

Your email address will not be published. Required fields are marked *