Eggplant and Zucchini Lasagne



As we move into the cooler months of Fall and Winter, who doesn’t like the rustic simplicity of Lasagne? Put some good old love into it, cooking a meal that makes your toes curl. A little effort goes a long way in the cookin’ and lovin’ department.

As always, I recommend using organic produce and products for quality and higher nutritional value.  

Eggplant and Zucchini Lasagne


Lasagne cooked as per the instruction on the packet

Olive oil for frying

Tomato sauce

3 tablespoons olive oil

1 eggplant sliced in thin wedges

3 zucchini sliced into thin wedges

Large bunch of basil

1 onion finely chopped

1 carrot finely chopped

1 celery stalk finely chopped

1lb premium can plum tomatoes

1 cup good quality vegan parmesan (or dairy parmesan)

Sea salt and pepper to taste


Bechamel Sauce

3 tablespoons vegan butter (dairy works)

3 tablespoons unbleached white flour

1 pint of plant milk (organic dairy works )

pinch of nutmeg


1. In a pan heat up enough olive oil to fry the eggplant and zucchini slices. Fry each until tender and set aside.

2. Fry the onion, carrot, and celery in 3 tablespoons of olive oil until the onion starts to color. Add the tomatoes, splitting open with a fork or wooden spoon. Season with salt and pepper and basil. Simmer for 15 minutes on low heat. It should be low enough to see a bubble or two.

3. While the sauce is simmering, make the bechamel sauce: In a small pan, melt the butter and stir in the flour. Slowly add the milk, stirring constantly until in boils before adding more milk. Then stirring frequently until the sauce thickens. Add salt, pepper, and nutmeg. Remove from heat and cover until layering the noodles.

4. Taking a lasagne dish, butter the inside of the dish, and spread a little sauce on the bottom. Lay the lasagne, then layer with sauce, vegetables (alternating per layer), bechamel, and a sprinkling of parmesan. Repeat layers until finally topping with tomato sauce and bechamel.

5. Cook the lasagne at 350 F (200 C) for 40 to 45 minutes or until desired color on top (after 30 minutes I check every five minutes or so).

Serves 6