By far the best vegan lasagna recipe I've tried! Packed with plant-based goodness, this vegan lasagna is insanely delicious!
Wash and remove the top end of the eggplant (aubergine) then slice into long thin strips. Place on a baking tray lined with baking paper and lightly brush with olive oil. Pop into the oven to bake until golden brown, roughly 15- 20 minutes. When ready, roughly chop and set aside.
Peel and finely dice the onion and garlic cloves. Heat a pan over medium heat, add the tablespoon of olive oil, then add the onion and garlic. Cook until the onion starts to sweat.
Add the roasted eggplants, along with a drizzle of bechamel sauce. Top with a handful of fresh spinach and add an extra even layer of lasagna sheets.
Add the remaining amount of tomato sauce, along with the bechamel sauce. Smooth out with a spatula to make sure the lasagna sheets are nicely covered then tightly wrap in aluminum foil and pop into the oven to bake for 40 - 50 minutes, or until your lasagna sheets are ready. Check by poking it with a knife.