Vegan Lasagna Recipe

by Editorial Staff

Eggplant lasagna stuffed with Jecheb sandalwood, framed with lasagna sheets and lean sauce a la Béchamel.



  • 1 large onion
  • 4 eggplants (650g)
  • 2 tomatoes (300g)
  • 1 sweet yellow pepper
  • vegetable oil
  • salt
  • pepper
  • 2-3 cloves of garlic

Bechamel sauce (lean):

  • 1 onion
  • vegetable oil
  • 2.5 cups vegetable stock (or water)
  • 2 bay leaves
  • 40 g flour
  • basil
  • salt pepper


  • lasagna sheets (7.5 pcs was enough for me)
  • 2 tomatoes


  1. Fry the onions in vegetable oil, add the chopped eggplants, fry for 2-3 minutes, then simmer for 5 minutes. Add chopped tomato (skinless), bell pepper, simmer for 15 minutes more. Turn off heat, add chopped garlic, stir.
  2. Lean Bechamel sauce. Fry finely chopped onions in vegetable oil, add flour, cook while stirring, then pour in the broth, stirring gradually, all the time, so that there are no lumps until the mass becomes homogeneous. Season with salt and pepper, add bay leaves, basil, and simmer for another 10 minutes.
  3. Grease a baking dish with butter, layout the first layer of lasagna sheets, then half of the filling, cover with lasagna sheets, layout the rest of the filling, and put the lasagna sheets back on. Top with sliced tomatoes and pour over the sauce.
  4. Bake at 180 ° C for 30-35 minutes.

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