Eggplant Shiitake Lasagna + Almond Bechamel

Lasagna time! Creamy bechamel sauce, a hearty eggplant shiitake filling and a bit of dairy free cheese make this meal a deliciously nutritious dinner option which everybody will go crazy for!

It’s oficially that time of the year where you cannot lie in bed under a thousand blankets without freezing to death.

(Which, in my books, calls for cosy meals like hot lasagna, yes or yes?)

It’s not as if we got some of those slightly chilly but still nice autumn days, where you can go out wearing a denim jacket and a skirt with tights and still feel alright because the sun is shining and everything’s great.


We went from too hot to do anything but sweat and having to sleep in da nude because it’s too warm for sheets, to having to look like a member of the Night’s Watch with a cape made of blankets because wearing three jumpers and a thermical shirt will just not suffice.

Winter is coming.

And I want to be happy about it, because I love Christmas, hot beverages and all that jazz.

But I just can’t, because I’m freezing to death over here. My fingers are literally about to fall off from the cold and it’s hard to write so excuse the typos.

Also, I got a cold. A massive one, at that. I don’t want to get graphic or anything, but it looks like booger town over here.


I’m gross. And your poor self is here to read about what’s probably the most delicious lasagna to ever graze this planet but instead you get to hear about disgusting body fuctions.

Again, I’m sorry. But not really. Because I made you lasagna and it’s way too good for you guys to get mad at me.

Plus, it’s also the perfect meal to enjoy when you’re feeling a bit (or a lot) under the weather… all warm, with a melty almond bechamel and bits of cheeze. And let’s not forget about that sauce OH-MY-GOD (did we all read that in Janice’s voice? Yes? Brilliant) it’s ridiculous. RIDICULOUSLY AWESOME I must say. Minced onion, shiitake mushrooms and eggplant lightly sauteed in olive oil and then simmered in tomato sauce.

Can life get any better? Can it??????

I mean, it would be nice if I wasn’t all stuffy and weak and basically a big whiny baby because hello I cannot even breath!!!! Or taste food!!!!!!!!!! And that makes me so mad you have no idea!!!!

So, so mad.

ANYWAY!!!! Let me tell you more great things about it, apart from the fact that it’s utterly luscious (in case I haven’t mentioned it by now).

This lasagna, breathtaking as it looks, it’s actually super duper easy to make! The filling is made in minutes, simply by mincing some ingredients and sauteeing them in some oil and tomato sauce. The lasagna sheets, thanks to modern food technology, don’t need to be cooked ahead. And last but not least, Ecomil is now making a very delicious almond bechamel which saves you like a hour of work and still tastes so flipping good.

And, as always, it’s free of nasties and made from nothing but nutritious ingredients. Can we get a heck yeah? 

(Heck yeah)

Now, if you excuse me, I gotta go back to my bed to sneeze under a pile of blankets and feel sorry for myself.

Eggplant Shiitake Lasagna with Almond Bechamel

Eggplant Shiitake Lasagna with Almond Bechamel


  • 1 medium eggplant
  • 300 grams shiitake mushrooms
  • 1 small onion
  • 2 garlic cloves
  • 2 tbsp. extra virgin olive oil
  • 400 grams tomato sauce
  • 1 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 600 mililitres Ecomil almond milk bechamel
  • 150 grams dairy-free mozzarella
  • as many lasagna sheets as needed (I used 6)
  • optional: fresh arugula, nutritional yeast, cashew parmesan, etc...


  1. First of all, check if you need to cook the lasagna noodles beforehand, or maybe soak them in warm water.
  2. Mince all the vegetables.
  3. Heat some olive oil in a saucepan and add garlic and onion when it's warm.
  4. Sautee for 4 minutes and add eggplant and shiitake mushrooms.
  5. On low to medium heat, sautee for 10-15 minutes or until you see the mixture is cooked.
  6. Add tomato sauce, oregano and basil and simmer on low for 10-15 minutes, stirring often so the mixture doesn't burn.
  7. In a medium-sized baking pan, pour a bit of the bechamel sauce and cover the bottom with it.
  8. Line with some lasagna sheets and top these with the veggie sauce and more bechamel.
  9. Repeat this step until you run out of ingredients (I did two layers)
  10. For the topping, mix bechamel, cheeze and nutritional yeast to add a flaky touch and make it look more like real cheese.
  11. Bake at 200ºC for 20-25 minutes or until topping is golden.
  12. Enjoy!

Hope you all have a lovely day!

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