Agree with Courtney! Can’t wait to try more :). Thanks Georgia. Very creamy and full of flavour, can’t wait to have it for lunch tomorrow :). it looks soo delicious, can’t wait to prepare it today! I would of eaten the whole thing it was that great and the cauliflower sauce…perfect! I was wondering if you had any advice on how to avoid that cause I want to try this recipe too and I don’t want the same thing to happen! Either that or reduce the liquid by cooking for longer. It was delicious! I made this for dinner tonight and it is delicious. Totally yum! Simply put, the best vegan lasagna we’ve made! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I’m currently making it again but will use it as a spag bol sauce this time. Sometimes eggplant doesn’t freeze / reheat well. I was told this was the best dinner EVER!!! Remove from oven and reduce oven heat to 375 degrees F (190 C). Thanks for your feedback and for the recipe rating G x. I only made this as a pasta sauce coz I couldn’t be bothered with the lasagne bit- but omg yummo!!! I’ve just prepared the dish but haven’t baked it yet. Sprinkle with one third of the cheese curds, one third of the lentils and one third of the chopped spinach. We are so glad you both enjoyed it! Category: Budget Friendly, Freezable Meals, Make-ahead Meals, Vegetarian Tags: coconutfree, cornfree, dairyfree, dinner, eggfree, entertaining, familyfood, garlicfree, glutenfree, grainfree, lasagne, lentil, lowfructose, lowsugar, lunch, mushroom, nutfree, onionfree, pasta, seafoodfree, sesamefree, soyfree, thermomix, vegan, vegetables, vegetarian, wheatfree, yeastfree, Glad you think so too Lisa. We’ll be enjoying the leftovers today! The eggplant tuned soft and silky and the tofu ricotta lost its weird flavors. Can you substitute dried basil for the fresh basil leaves? :(. Wish there was a place to post photos! Bake in a 425 degree F oven for 13-15 minutes. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements. I’m a bit confused by the wording of the freezing instructions. Thank you for another great recipe ? Best lasagna ever! We’ve been vegan for only a couple of months and I have struggled to find dinners that leave me feeling satisfied. :). I saw that one other commenter suggested doing this and I’m so glad I did. All have requested the recipe! I found I only had wholemeal spelt flour so gave it a go for the cheese sauce and despite having a different colour, it worked fine. Definitely a keeper. Thanks so much for the lovely review! Yum! and my omnivorous partner commented that this was in his top five “I can’t believe this is vegan” meals (and also in his top five favourites!). Was very skeptical about the tofu ricotta however it was excellent, no one would have guessed it was made of tofu. Paired with your Green Salad with Lemon Dressing and some toasted sourdough you have a gourmet vegan meal that my omnivore family loved! lasagne sheets. Thanks again! We loved the lentil “meat” sauce!! I also made it for my extended family and they loved it too. So in creating my latest vegetarian lasagne, I returned to my tried and tested formula, balancing the flavours of thyme and vegetables until  it was perfect – and now it is, so I hope you love it as much as my family does (even the legume fussy one in our household loves this). Others claim it resembles a Roman dish recorded in a cookbook in the 1st century AD. I even soaked the lentils beforehand this time. Last time I made it I used half eggplant and half zucchini and really rushed the sweating part. Also great reheated. Recipe. Then add the lentil tomato mix followed by a handful of spinach leaves, then a layer of cauliflower sauce. This lasagne is delicious. Hi! Hello! Thanks so much for the lovely review! I used the rest of your measurements for the sauce and I have to say it turned out great! When you’re ready to serve we think garlic bread and a large green salad is the perfect accompaniment to this lentil lasagne. Although I rarely use a food processor for chopping, I did on this occasion, which was a big time saver. Great, nourishing family food! Lasagna was one of those foods that I often missed and now I don’t have to miss it anymore. We respect your privacy. Thanks so much for sharing this recipe! I think so, but we haven’t tried it! I’d go with two tins. I LOVE this recipe and have been making it for the last year but only just getting around to commenting. Cheese curds are also known as "Squeaky" cheese. I think I will try to cut it a bit thicker and reduce time/heat next time. Thank you for your constant satisfying and tasty recipes. My goodness I couldn’t stop making sounds about how awesome it tasted. Though we haven’t tried it. Wow! If you can slice an eggplant, toss lentils in a pot of marinara, and blend basil + tofu, you can master this recipe. -> https://minimalistbaker.com/sweet-potato-lasagna/, Red pepper sauce might be nice as per this recipe https://minimalistbaker.com/vegan-roasted-red-pepper-pasta-gf/. If you are using normal pasta noodles (wheat, etc) then you boil them. I used the Macadamia Ricotta recipe instead of Tofu… BUT! It’s crazy. You. I am not vegan therefore would it still be good in your opinion if I replaced the nutritional yeast with parmesan cheese? This is better than any lasagna I’ve ever had, vegan or not. Thank you. Hope that helps! Hi Cyrina, thank you and your kids for the rating, thrilled you all loved it. Yummy! I also use parmesan cheese, but keep everything else the same. Tip into a metal sieve and use a potato masher to squeeze out all the excess liquid. Bake for 30 - 45 minute or until the lasagne is cooked through. Full details in our Privacy Policy. My husband LOVED it! This site uses Akismet to reduce spam. I added in some sauteed shallots and baby bella mushrooms to my marinara sauce to give it a little extra flavor. One question. Moment woman is 'robbed' in the street, Man drenches road with flammable liquids after 'police station rammed', Bob Stewart tells harrowing story of Ballykelly bombing, Body of rapper Mo3 lies on Dallas highway after he was shot dead, Guilty corgi stares at owner with shaky leg after wrongdoing, Chinese engineer builds colossal 2,618ft long bridge on steep cliff, London: Pub installs phone on bar so customers can order drinks, Police swoop on village and fire rubber bullets to take down man, Dramatic moment police swoop and remove XR protest on the Cenotaph, Extinction Rebellion activists hijack Cenotaph on Remembrance Day, Officers appear to hold man after car 'rammed into police station', Onlooker screams as man waves 'gun' outside window in Leicestershire. Thanks so much for the lovely review, Vanessa. Husband and so both agreed this will be in our fall and winter mix for food now. Spoon one-third of the lentil mixture into the bottom of a medium ovenproof dish. Cheers G x. HI Georgia, If you really wanted pasta I bet you could also add lasagna noodle. Could I sub the tofu ricotta for store-bought cashew cheese (the spreadable kind)? I will definitely make this again with the parmesan! This lasagna is delicious. It was so great and I feel great afterwards. My final results was not as well set as the photo, but perhaps it was down to my layering, or because the pan I used was too large (the only one I had on hand). We’re so glad you enjoyed it, Juanita! I used konjac lasagne noodles as it was all I had on hand. Things may get a little stale by then. I had the same question. I have lots leftover and will look forward to eating it for the next few days. Half the family ate it as lasagne, the other half with pasta sans white sauce as bolognese. Thanks Georgia, Happy to help Jaquie, so glad you enjoyed it. I’m looking forward to trying more of your vegetarian recipes too. Red lentils if cooked properly completely loose shape and get mushy. Absolutely 10 out of 10! Win-win! Thank you again :-). The tofu ricotta also seemed a little iffy, something about it smelled a little stale (?) Top with grated vegan cheese. Appreciate your feedback G x, I made this tonight and omg it’s amazing I did use beef broth as i had it in my freezer. (And I’ve missed it!) I am not a vegan, but my hubby and I loved this recipe. The reason they did not cook all the way is because you cannot cook lentils in tomato sauce. We’re so glad to hear it, Madeline! When I was making the tofu ricotta I literally thought: I could just eat this straight with a spoon. Satisfying, healthy eggplant lasagna with lentil marinara. Glad you’ve won them back again and thanks for the 5s – Georgia x. I was looking for a good vegetarian lasagne recipe, so gave this one a whirl and it was fantastic. Here is my first attempt to rectify that! A great recipe. This was amazing…so much easier then it looks too!! Even without a thermomix, it was easy to make. Add this to the pan with the onion. … also, I can’t wait to try this lasagna :) salt and freshly ground black pepper. Tip the quark and crème fraiche into a jug. My meat eating husband said best lasagne he has ever had. Just made this and it was DELISH. Hello, I use normal ricotta as I cannot eat soy products. To be honest, I was just too lazy to go through the sweating and pre-baking of the eggplant :D Definitely use a mandolin or other slicing gadget, as zucchini get very slippery and dangerous! Taste, adjust the seasoning if you need to (salt brings out the flavour so don't be shy). I added sweet potato in the marinara sauce to add a bit more veg and flavour. Another WINNER from this website. Whoop! Spoon half of the ricotta filling over the eggplant slices and spread into an even layer. And again. Your dinner sounds amazing! Hi Sophie, so pleased you enjoyed it. I love all the ingredients. My non-vegan friends love this as well. Alternatively grate the carrot and zucchini and finely dice the celery. You have opened my eyes up to a diet with nutrition, flavour and excitement for cooking. The tofu ricotta is incredible. Some say the concept originated in ancient Greece where layered dough sheets (called laganon) were cut into strips and baked. I have made this recipe at least 3 times now, and the eggplant rollups recipe a couple times as well!! What could I use instead of lentils? Made this tonight for dinner for myself and my parents. For about 20 years of my life I was a vegetarian, many of those years I was a student also so legumes, being a cheap, healthy source of protein, were my go to. Hi Alice, we would recommend one of our other lasagna recipes instead: https://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/ or https://minimalistbaker.com/easy-vegan-lasagna/. Prepare up until baking and then thaw slightly before baking at 375 F (190 C) until warmed through. Katie, Yay – yes it’s been so popular. This really look so yummy, I will definitely make this today. Make sure you’re on the waitlist for the membership, I look forward to welcoming you in G x, Superb! This is the ideal dish to make this fall and winter when you’re craving something hearty yet healthy, or to serve to guests. It really is a very versatile recipe so definitely a great recipe to adapt when you need to. It was loved by all. Delicious, even the 17 year old carnivore was won over (I’m yet to tell him it was meat-free!). Thanks for sharing your recipe changes, Christina! I’m not vegan, so I used ricotta cheese in place of the tofu ricotta cheese and still kept the lemon juice (2 tbsp), 1.5 tbsp fresh basil, 1 tbsp parsley, 1/2 tbsp oregano, olive oil. preheat the oven to 200c. Keep the unique recipes coming – I love them! Those versions came from Italy. Recipe was very easy to follow and clearly optimized on time. I just made this and it was absolutely delicious! Yay – thrilled everyone enjoyed it. This was amazing and John and I have decided that it would legitimately fool a lot of meat eaters…it tastes, quintessentially, of classic lasagne flavors and was well worth the extra time to squeeze out all the water in the eggplant. It can also be portioned and frozen. I’m adding this to my rotation. Cheers for the 5 stars! I made it with your 1-pot Marinara instead of store bought so I started that before the eggplant prep. You can try, but the flavor would be lacking. So I can’t eat tomatoes. Preheat oven to 425 degrees F (218 C). It wasn’t a total disaster but it was definitely not worth the time and effort it took to make.

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