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Zucchini and Aubergine Lasagna

Recipes | June 9, 2017 | By

Zucchini and Aubergine Lasagna

Servings 5




    • 2 punnets brown mushrooms - diced
    • 1.5 large red onions - diced
    • 2 cloves garlic
    • 2 tablespoons apple cider vinegar
    • 1 large yam/sweet potato - mashed
    • 1 punnet zucchini – thinly sliced lengthways
    • 1 large aubergine – thinly sliced lengthways
    • 1 punnet baby aubergine – thinly sliced lengthways
    • Garlic and herb salt
    • 1 large tomato sliced

    Creamy Cashew Sauce

    • 2 cups cashew nuts
    • 1 teaspoon mustard powder
    • 1 teaspoon garlic and herb salt

    Cauliflower Bechamel

    • 1 Head Cauliflower
    • 1.5 cup plant-based milk
    • 1 teaspoon mustard powder
    • 1 teaspoon garlic and herb salt


    • Preheat oven on 180 degrees Celsius.
    • Add diced mushrooms, chopped red onions, 2 cloves of garlic diced, apple cider vinegar, and a teaspoon of garlic and herb salt into a wok and dry fry it until browned and fully cooked.
    • Boil the sweet potato for 15 minutes and mash it.
    • Layer the lasagne in an oven-proof dish as follows: Add half the sliced zucchini as the bottom layer, add sliced large aubergine, add half the mushroom mix, add some of the cashew cheese evenly over the mix. Add mashed sweet potato evenly across the dish, add remaining half of zucchini, add sliced baby aubergine, add remaining mushroom mix, add cauliflower bechamel sauce evenly over the top.
    • Once heated, put dish into oven for 55 minutes.

    How to prepare cashew cheese sauce

    • Soak cashews overnight
    • Add to Nutri bullet or blender without water
    • Add mustard powder, garlic. and herb salt
    • Blend until creamy

    How to prepare the creamy bechamel

    • Cook cauliflower in plant based milk until soft
    • Add cooked cauliflower, plant based milk, mustard powder and herb salt into nutri bullet or blender and blend until smooth


    Recipe by: Gary te Roller (PlantDurance)