Vegetable Lasagna with Eggplant and Lentils

Ingredients

• 2 Eggplants
• Salt
• 1 onion
• 1 Garlic clove
• 2 carrots
• 3 tbsp olive oil
• 1 tbsp Tomato Paste
• 150 ml Vegetable broth
• 400 g diced tomatoes
• 100 g Red lentils
• 1 tbsp butter
• 1 tbsp spelt whole‑grain flour
• 250 ml milk (3.5% fat)
• Pepper
• 2 tbsp freshly chopped herbs (e.g., rosemary and thyme)
• 6 whole‑grain lasagna sheets
• 150 g shredded mozzarella

Instructions

1. 1.

   Wash, trim, and slice eggplants lengthwise into about 1 cm thick slices. Salt them and let soak in water for about 10 minutes.

2. 2.

   While the eggplant soaks, peel and finely dice onion and garlic. Peel carrots and dice very small. Heat 1 tbsp oil in a large pot over medium heat and sauté all ingredients briefly. Add tomato paste and cook briefly, then deglaze with vegetable broth. Stir in diced tomatoes, rinse lentils, drain them, and add to the pot. Simmer gently for about 10 minutes until slightly thickened.

3. 3.

   In a small hot saucepan melt butter. Whisk in flour, cook briefly, then gradually stir in milk while whisking. Let thicken into a creamy sauce over low heat for about 5 minutes. Remove from heat and season with salt and pepper.

4. 4.

   Add herbs to the vegetable sauce and season again with salt and pepper.

5. 5.

   Pat eggplant slices dry. Heat 1 tbsp oil in a grill pan and sear each slice on both sides for about 2 minutes at medium heat until golden brown. Transfer to a baking sheet.

6. 6.

   Layer a baking dish with a first layer of eggplant slices, spread about two‑thirds of the vegetable sauce over them, then add a layer of lasagna sheets. Place remaining eggplant slices and the rest of the sauce on top. Cover with another layer of noodles, brush with white sauce, sprinkle mozzarella, and bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for about 45 minutes until golden brown.