Serving amount: 12 portions
Preparation time: 1-2 min
Baking time: 20-30 min


A large backing pan
A large pot, at least 8l of volume
A small pot, about 3l of volume


2-3 eggplants

Ingredients for the Bolognese

3 onions, chopped
125ml extra virgin olive oil
200g celery root or celery sticks, chopped fine
2 layers of fennel, chopped fine, or 1 tsp ground fennel seeds
2 carrots, coarsely grated
1/2 head garlic, sliced ​​(5-8 cloves)
4 bay leaves
1 bell pepper, diced small
250g of soy granules
1 glass of white wine or apple vinegar
500ml water
2kg fresh tomatoes, minced / pureed, or 1.5 l of passed tomatoes


1 bunch of parsley, chopped
10 sage leaves, chopped
1 bunch of basil, chopped
4 tbsp dried oregano
½ tsp black pepper
1-2 tsp salt
2 tbsp smoked paprika powder
1 tsp ground cumin

Ingredients for the Béchamel sauce

125 ml extra virgin olive oil
3 tbsp wheat flour
400-500ml soy drink
¼ tsp salt
2 tbsp yeast flakes
3 tbsp vinegar or apple vinegar

1-2 packs of lasagne noodles (about 700g)


  1. Wash the eggplants and cut their peel lengthwise.
    Cut the eggplants into finger-thick slices and lay these out on a large baking pan so that the slices are not overleaping.
    This same pan could be later on used for assembling and baking the lasagna.
  2. In about 30 minutes, the eggplant slices are baked golden brown and can be taken out of the oven.
  3. Place the eggplant slices in a separate bowl.
  4.  For the Bolognese preparation, add the diced onions with the oil in a large, cold saucepan and turn the heat to the maximum.
    Braise the onion golden.
  5.  Now add the celery, carrots, fennel and garlic with the bay leaves in the pot and sauté for about 10 min until the carrots are soft and the garlic fragrance reaches the nose.
  6. Add the paprika and simmer for another 5 minutes.
  7. Add the soy granules and mix with the vegetables so that it absorbs the vegetable juice.
  8. Pour in the white wine and stir.
  9. Now add the water and mix well. The granules should absorb everything well, before finally the tomato puree with the spices are poured into the pot.
  10. Set the stove to the lowest heat setting and let the bolognese cook for another 30 minutes.
  11. For the bechamel sauce preparation, heat the oil in the small saucepan.
  12. Stir with a long wooden spoon and sprinkle in the flour. Stir until a light pastry fragrance is produced.
  13. Now slowly pour in the soy drink in small slips and continue to stir until the liquid is absorbed by the flour mass. Attention that no flour lumps are created!
  14. Turn down the heat and add salt, yeast flakes with the vinegar to make a light sauce.
  15. Preheat the oven to 250°C.
  16. For the lasagna preparation, lightly cover the tray with several spoons of Bolognese sauce and spread the first layer of lasagna pasta on top. To do this, break off the corners of the noodles so that all the pasta plates fit into the shape. The noodles should not cover each other.
  17. Now spread a quarter of Bolognese sauce on the lasagne noodles and spread out so that no more pasta can be seen.
  18. Now distribute the first half of the eggplant slices. Cover the aubergines with the second quarter of Bolognese sauce and spread the lasagne plates evenly on top.
  19. This is followed by the third quarter of the Bologna Outer and a layer of lasagna noodles.
  20. Spread the other half of the aubergines on the pasta plates, add the last part of the Bolognese and distribute pasta on top.
  21. Spread the béchamel sauce completely on top, sprinkle with olive oil and place in the hot oven.
  22. Bake the lasagne for 20-30min until a golden crust is formed.

Article published by Pauline Eberts
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