Ingredients:
3 large eggplants
6 large portabella mushrooms (approx 6” / 15 cm diameter)
1 large yellow onion
4 cloves garlic
4 cups canned crushed tomatoes or tomato puree
1/2 cup salt
1 teaspoon fresh ground black pepper
1/4 cup chopped fresh oregano
1 teaspoon dried crushed red chili flakes
12 oz / 350 g “no-boil” lasagna sheets
16 oz / 400 g ricotta-style vegan “cheeze”
16 oz / 400 g grated mozzarella-style vegan “cheeze”
5 tablespoons extra virgin olive oil
3 tablespoons all-purpose flour (not self-raising) or gluten-free oat flour
1 quart unsweetened vegan milk substitute (soy, almond, rice, hemp, etc.)
1 teaspoon fresh-grated nutmeg
16” by 12” lasagna pan (40 cm by 30 cm)
Instructions:
Preheat oven to 350 F / 200 C.
Slice eggplant into disks about 1/2” / 1 cm thick.
Sprinkle a generous amount of salt on both sides of the eggplant disks and place in a colander over a sink or bowl. Allow to stand for at least 30 minutes. The salt will draw out the bitter juices in the eggplant.
While you’re waiting for the eggplant, peel the mushroom caps and chop into 1/2” / 1 cm cubes.
Dice the onion. Crush and dice the garlic cloves. In a heavy-based saucepan, heat 2 tablespoons of oil over medium heat and fry the onion and garlic, stirring often, until the onion begins to yellow.
Add the mushrooms, the red chili flakes, and 1/2 teaspoon salt and stir-fry for about 7 minutes or until most of the liquid has evaporated. Remove from heat and set aside.
Rinse the salt off the eggplant slices and arrange them side-by-side on several layers of paper towel. Cover with several more layers of paper towel, then press down on each slice with the palm of your hand to squeeze out more juice.
Arrange the eggplant slices on an oven tray or cookie sheet, cover loosely with aluminium foil, and bake for about 20 minutes, until the eggplant is starting to brown. Check often and don’t let it get too brown, as it will become tough. Remove, and set aside to cool.
Once the cooked eggplant is cool enough to handle, stack about 5 rounds and slice them into quarters. (This makes it easier to arrange in the lasagna pan, and makes the finished lasagna easier to slice and eat.)
Pour half of crushed tomatoes into the lasagna pan, and spread it evenly over the base. Lay lasagna sheets over the top, as tightly packed as possible, but don’t overlap them. Spread the lasagna sheets with half the ricotta. (Depending on how spreadable your ricotta is, it may be easier to spread it on before you lay the lasagna sheets in the pan.)
Sprinkle half the chopped oregano and 1/3 of the pepper over the ricotta.
Pour the mushroom mixture into the pan and spread it evenly.
Sprinkle half the grated mozzarella over the mushrooms.
Pour the rest of the crushed tomato over the top and spread it evenly over the mushroom mixture.
Lay more lasagna sheets over the tomatoes and spread them with the remaining ricotta.
Sprinkle the remaining chopped oregano and 1/3 of the pepper over the ricotta.
Lay all the eggplant over the ricotta, packing it as tightly as possible.
Make a béchamel sauce as follows…
Pour the milk into a glass measuring cup and microwave for 2 to 2-1/2 minutes, making sure it does not boil.
Place 3 tablespoons of oil and 3 tablespoons of flour into a heavy-based saucepan over medium heat, and whisk continually until the mixture begins to turn a golden, toasty color (about 1 minute).
Pour the heated milk slowly into the saucepan, whisking continually, until the mixture is even and lump-free. (Note: When you first add the milk, it will appear to clump together and get very thick. Don’t panic! Keep whisking and adding milk — it will miraculously thin out as the milk is added, and should remain lump-free.)
Keep whisking the sauce over medium heat, allowing it to boil gently, for about 5 minutes. (Have some extra heated milk on hand to add if the sauce gets too thick. It should be the consistency of heavy cream, and be pourable.)
Remove from heat, and whisk in the remaining pepper and the nutmeg.
Pour the béchamel sauce carefully over the top of the eggplant, making sure the surface is completely covered.
Sprinkle the remaining grated mozzarella over the sauce.
Place the pan in the oven, near the top, and bake for 40 to 60 minutes.
If your oven allows it, set it to heat only from below.
Check the lasagna at about the 30-minute mark to ensure the top is not burning.
If, after 40 minutes, the cheese on top is not brown, place the pan under a broiler for a few minutes, making sure it doesn’t burn.
Allow the lasagna to stand for about 15 minutes before cutting and serving.
Note: My lasagna pan is fairly shallow, which is why it only has two layers. If yours is deeper, you can repeat the layers (if you make enough mushroom mix and baked eggplant).
Leftovers can be frozen and reheated.