Powered byInfoNET














For the white sauce: 600 g flour, 600 ml oil, ½ l soy milk (unsweetened), 250 ml soy cream, salt, pepper, nutmeg

For the base: 500 g egg-free lasagna noodles (or any other egg-free pasta)

For the filling: 1 big onion (chopped), 2 big eggplants (peeled and cubed), ½ l tomato puree, salt, spices, parsley, celery, garlic


Heat the oil, stir in the flour and cook until golden. Add the soy milk. Stir until the sauce starts to thicken. Let cool. Cook the noodles. In the meantime, sauté the onion in oil, then add the eggplant cubes. When the eggplant softens, add the tomato puree and spices. (Don’t forget the noodles. When they are done, drain and rinse in cold water). When the white sauce cools, whisk in the soy cream and season to taste. Grease a baking pan (with lid) or casserole dish with oil, then arrange a layer of noodles on the bottom, top with a layer of the filling, followed by the white sauce. Repeat until you have run out of ingredients. The last layer should be noodles topped liberally with the white sauce. Bake for a short while in a 200°C (390°F) oven.

Other Recipes