Healthy vegetable lasagna

äggplanta 2

Yesterday I decided to prepare one of my fiancé’s favourite vegetarian dishes, aubergine lasagna. With lots of vegetables and healthier fats this version is a delicious alternative to the normally fatty dish. I actually found it to be even tastier today, so it’s perfect for make-ahead meals!

Servings: Ready in: 60 min


  • 1 aubergine, medium size
  • 125 grams mozzarella
  • 3 dl oat cream or almond cream
  • 2 handfuls fresh basil leaves
  • 2 handfuls fresh spinach


  • 1 carrot
  • 1 yellow onion
  • 2 dl mushrooms
  • 400 grams tinned plum tomatoes
  • 1 tbsp tomato purée
  • 2 cloves garlic
  • 1 tbsp dried basil
  • 1/2 tbsp bell pepper powder
  • pinch of cayenne pepper
  • salt and black pepper


  1. Preheat the oven to 200°C.
  2. Grate the carrot and chop the onion and mushrooms into small pieces.
  3. Slowly fry the vegetables and mushrooms in coconut oil and a bit of water.
  4. Add tomatoes, tomato purée, finely chopped garlic and spices.
  5. Boil for 8 minutes.
  6. Cut the aubergine into thin slices, about ½ cm thick.
  7. Spread a layer of aubergine in a shallow dish greased with coconut oil, add sauce, a bit of cream and sprinkle over some spinach.
  8. Repeat once or twice, top the last layer with a sprinkling of sliced mozzarella and chopped basil leaves.
  9. Bake in the oven for 20 to 25 minutes until golden.



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