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Savory Eggplant & Mushroom Lasagna with Cauliflower Bechamel
Discover a healthy twist on lasagna with eggplant, mushrooms, and cauliflower bechamel. Satisfy cravings guilt-free! Try it today!
Lasagna has always been a family favorite in our home, but as my journey towards healthier eating grew, I knew I needed to reinvent this classic dish. Enter the Savory Eggplant & Mushroom Lasagna with Cauliflower Bechamel—a hearty, flavorful makeover that satisfies without the heaviness of traditional lasagna. Inspired by Italian comfort food, this version swaps out pasta for roasted eggplant slices and uses a creamy cauliflower bechamel, making it a delightful option for anyone seeking to enjoy indulgence with a nutritious twist. Whether you're a fan of Italian cuisine or simply on the hunt for a deliciously healthy meal, this lasagna is sure to become a staple in your culinary repertoire.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
60 mins
Total Time
80 mins
Servings
6
Calories
270 kcal
per serving
Cuisine
Italian
Discover a healthy twist on lasagna with eggplant, mushrooms, and cauliflower bechamel. Satisfy cravings guilt-free! Try it today!
Ingredients
- • eggplant: 2 large, sliced lengthwise into 1/4-inch slices
- • olive oil: 2 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • cremini mushrooms: 12 ounces, sliced
- • garlic: 3 cloves, minced
- • fresh basil: 1/4 cup, chopped
- • spinach: 3 cups, fresh
- • cauliflower: 1 medium head, cut into florets
- • unsweetened almond milk: 1 cup
- • nutritional yeast: 1/4 cup
- • nutmeg: 1/4 teaspoon
- • tomato sauce: 1 1/2 cups
- • shredded mozzarella cheese: 1 cup (optional for non-vegan version)
Instructions
- 1 Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, brushing them with olive oil and sprinkling with salt and pepper. Roast for 20 minutes until tender and slightly golden.
- 2 In a skillet over medium heat, add a tablespoon of olive oil and sauté the mushrooms and garlic until the mushrooms are browned and the garlic is fragrant, about 5-7 minutes. Stir in the fresh basil and spinach, cooking until the spinach wilts.
- 3 While the vegetables are cooking, prepare the cauliflower bechamel. Steam the cauliflower florets until tender, about 10 minutes. Transfer to a blender and add almond milk, nutritional yeast, nutmeg, and a pinch of salt. Blend until smooth and creamy.
- 4 To assemble the lasagna, spread a thin layer of tomato sauce at the bottom of an 8x12-inch baking dish. Layer with roasted eggplant slices, half of the mushroom and spinach mixture, and a third of the cauliflower bechamel. Repeat the layers, finishing with a layer of eggplant and the remaining bechamel.
- 5 If using mozzarella cheese, sprinkle it over the top layer. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and golden.
- 6 Allow the lasagna to cool slightly before serving. This resting period helps the layers set and makes serving easier.
Serving Suggestions
- • This lasagna pairs beautifully with a simple side salad of arugula and cherry tomatoes dressed in lemon and olive oil. The peppery arugula provides a refreshing contrast to the creamy lasagna. For a beverage, a crisp white wine such as a Sauvignon Blanc complements the earthy flavors of the mushrooms and the richness of the cauliflower bechamel. Alternatively, a sparkling water with a slice of lemon can serve as a palate cleanser, ensuring that each bite of lasagna is as delightful as the last.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in a microwave-safe dish and heat on medium power for 2-3 minutes, or until warmed through. Alternatively, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to maintain the texture of the eggplant layers. This lasagna can also be frozen for up to 2 months. To freeze, wrap individual portions tightly in plastic wrap and store in a freezer-safe bag. Thaw in the refrigerator overnight before reheating.
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