Eggplant & Lentil Lasagne


  • olive oil
  • 2 onions
  • 2 tsp minced garlic
  • 2 tbsp balsamic vinegar
  • 1 zucchini
  • 2 carrots
  • 700ml passata
  • 1 tbsp mixed herbs
  • 1 tsp vegetable stock
  • 2 medium eggplants
  • 250g lasagne sheets
  • 2 tbsp butter
  • 3 tbsp flour
  • 3 cups milk of your choice
  • 1 cup grated cheese
  • salt
  • pepper


  • Preheat your oven to 200c fan-forced.
  • Slice the eggplants 0.5cm thick length-ways. Line 2 baking trays. Lay the eggplants on the tray, drizzle with olive oil and season with salt + pepper. Place in the oven for 10-15 minutes, until golden.
  • While the eggplants are roasting, let's get started on the sauce!
  • Dice the onion finely and set aside. Grate the zucchini and carrot, place them in a separate bowl and set aside.
  • Place a large pot on a medium to high heat. Drizzle some olive oil. Toss the onion in the pot and stir. Once browning and softening, add the garlic and grated vegetables.
  • Stir well and pour in the balsamic vinegar. It will create some steam! Once the balsamic vinegar has evaporated, pour in the passata. Add about 1/2 cup of water to the passata jar, put the lid back on and shake well to remove passata remnants. Pour this water/passata combo into your sauce.
  • Stir through the herbs and stock, allow to simmer for 5-10 minutes, or longer if you have the time.
  • Remove the sauce from the heat, reduce the temperature of the oven to 180c.
  • Use a large, deep dish, layer eggplant, sauce & lasagne sheets in that order. Set the lasagne aside to make the bechamal!
  • Heat a small pot on a medium heat. Add the butter and melt it. Stir in the flour to create a paste, if this is browning, turn down the heat. Add all of the milk, season with salt & pepper, and use a whisk to continually stir and break down the paste. Do not stop stirring until a custard like texture is made.
  • Remove from the heat, pour over the lasagne and top with cheese. Bake for 45 minutes or until golden and bubbling on the top. Allow to cool slightly before eating!

Gluten free adaptable:
Use gluten free pasta sheets and flour

Vegan/Dairy-Free adaptable:
Use plant-based milk and remove the cheese

Low Lactose adaptable:
Use plant-based milk