Marissa's Eggplant-Artichoke-Lemon Lasagna

I randomly found this recipe online from The Veggie Table for a vegan lasagna (this vegan recipe goes out to you, Ro!). I wanted to find something creative because Alina's dishes are always so creative and so she's pushed me to higher standards. :)

This recipe was by far the most labor intensive to make out of everything I've made so far. The amount of prep it took is enough to make me not want to make it again.

Here is your shopping list (I've revised this a bit from the original, to make it a little easier):
  • I can of about 6 artichoke hearts (can be quartered or sliced)
  • 1 eggplant, cubed
  • 2 T olive oil
  • large red onion, chopped
  • 2 carrots, diced
  • 1 c tomato sauce
  • salt and pepper
  • 8 oz lasagna noodles
  • 3 c chickpeas, canned
  • 3 cloves garlic
  • 2 T cornstarch
  • 1/4 c parsley
  • 1½ c vegetable broth
  • ½ c dry white wine
  • 1 T tomato paste
  • 1 lemon
  • 4 t flour
  • 1 c bread crumbs

Cube the eggplant and steam it for about 6 min until tender, then set aside.

Heat 1 T olive oil in a frying pan and sauté the onions for about 4 minutes.

Add the carrots and sauté for another 3 minutes. Then cover, lower the heat, and cook for about another five minutes.

Combine the artichokes, eggplant, carrot/onion mixture, tomato sauce, salt, & pepper, and set aside.

Drain the chickpeas, but save the liquid. In a food processor or blender, combine the chickpeas, garlic, parsley, & cornstarch. Keep adding the chickpea liquid until the mixture obtains a creamy, spreadable texture.

 Grate the peel of the lemon to create a zest. Juice the rest of it.

In a small saucepan, combine the broth, wine, and tomato paste, and bring it to a boil. Reduce the heat, half cover it, and let it simmer for 10 minutes.

Heat 1 T olive oil in a saucepan and whisk in the flour. After about two minutes, whisk in your broth/wine/tomato paste mix and the lemon zest and juice. Cook for 1 minute, whisking constantly.

Cook the lasagna noodles. Preheat the oven to 375 degrees.

Put a few T of the lemon sauce in baking dish and add a layer of noodles on top. Spread half of the vegetable mixture on them and press down.

Add another layer of noodles, all of the chickpea puree, another layer of the vegetable mixture, then another layer of noodles. Pour the remaining lemon sauce on top.

Cover tightly with aluminum foil. Bake until hot (about 50-60 minutes). Uncover and sprinkle with bread crumbs, then turn up the heat to 500 degrees and bake for another 5-10 minutes or so until the bread crumbs are browned. Let it stand for 10 minutes then serve!


Adam’s taste rating: 3 ladles
Brad’s taste rating: 3 ladles
Healthy rating: 4 ladles
Ease of prep rating: 2 ladles
Overall average: 3 ladles


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