That’s a quick and easy weeknight recipe! Is there anything better than a healthy meal? I don’t think so! I love this walnut and mushroom eggplant lasagna as it tastes just like a lasagna but is carb free! Here is my tasty recipe of walnut and mushroom eggplant lasagna.
Bon appétit!

Walnut and mushroom eggplant lasagna – Vegan
4
Portions
5 minutes
Prep time
25 minutes
Cooking time
—
Pause time
Vegan | Cheap

Ingredients
For the eggplants
1 large eggplant
2 tbsp. of olive oil
Salt & pepper
For the filling
2 tbsp. of olive oil
1/2 cup of finely chopped red onion
1/2 cup of finely chopped mushrooms
1/2 cup of chopped walnuts
1/2 tsp. of finely chopped fresh rosemary
1 finely chopped garlic clove
Salt & pepper
To garnish
1 jar of your favorite tomato sauce
Preparation
- Preheat the oven at 350F.
- Using a knife, slice the eggplant to obtain 5mm thick round slice.
- On an oven tray, lined with parchment paper, spread evenly the eggplant slices, making sure they don’t overlap. Brush with olive oil and season with salt and pepper.
- Bake in the center of the oven for 20 to 25 minutes, flipping them halfway through.
- In the meantime, in a large skillet over medium heat, add all the ingredients “FOR THE FILLING”. Cook for 5 to 10 minutes, or until the mushrooms and the onions are golden brown. Stir frequently.
- Warm up the tomato sauce, following the package instructions.
- When the eggplants are cooked, you can prep the plates. Add one slice of eggplant, then add a little bit of the filling. Repeat these 2 steps until your lasagna is 3-level high.
- Cover with your favourite tomato sauce and enjoy warm!