Veggie lasagna with grilled bell pepper and eggplant

We love lasagna so much, but I didn’t want to make the classic version just with mushrooms or something else, then it came to my mind we could make a delicious veggie lasagna with grilled bell pepper and eggplant. I also changed the classic bechamel sauce to a cauliflower-chickpea-soy cream sauce what was definitely so much better and tastier than a simple bechamel. The other cream was ajvar and it harmonized so well with the cauliflower sauce and with the veggies too. The result was fantastic, this recipe became one of our favourites. 🙂


4 person


cca. 25-30 minutes (included also the prep time and the grilling time too)


cca. 35-40 minutes


170 g lasagna pasta (4×2 sheet)
1 small cauliflower
1/2 can chickpea (net. weight cca. 120g)
1 large onion
2 big cloves of garlic
200 ml soy cream (or almond or ice cream for cooking)
salt and pepper

1 jar ajvar sauce (net. weight 350g)

1 large eggplant
2 large red bell peppers


Wash and slice the eggplant and bell peppers, top them with a little amount of oil with a pastry brush and sprinkle them with salt and pepper. Bake or grill them in preheated oven at 180-200C until tender and have some colour.

During the eggplant and bell pepper are baking, cook the onion on a small amount of oil until translucent then add the crushed garlic and give them 2 minutes,

then add the cauliflower florets sprinkle them with salt and pepper and cover the pan and cook them until tender.

add the chickpea and the soy cream,

and blend them with a hand blender until smooth cream, taste it if it needs add more salt and pepper.

By then you finish with the cauliflower sauce the eggplant and bell pepper will be ready, so you can build up the lasagna layers, put cauliflower sauce on the bottom of a rectangle glass baking dish then top it with lasagna sheets,

Top the lasagna sheets with cauliflower sauce then with ajvar sauce,

then put eggplant slices and bell pepper slices onto it,

then top them with lasagna sheets,

then here comes the cauliflower sauce and the ajvar sauce again, then cover it with eggplant and bell pepper slices,

and finally put lasagna sheets onto the top and cover them with cauliflower sauce and sprinkle it with nutritional yeast and mixed pepper. Then cover the baking dish with aluminium foil and bake it in preheated oven at 180C for 35-40 minutes.

Sprinkle it with some nutritional yeast, pepper and chopped fresh parsley.

Enjoy it! 🙂

Leave a Reply