Greek Lasagna

A light, vegan lasagna made with artichokes, eggplant, and lemons.

Yield 8-10 servings
Time 2 hours
  • steamer OR large pot with metal colander fitted over it and lid
  • large frying pan with lid
  • wooden spoon
  • large bowl
  • large saucepan
  • 2 small frying pans or saucepans, 1 non-reactive
  • grater
  • whisk
  • food processor
  • 8x12x2.5 inch non-reactive baking dish
  • aluminum foil
  • 4-6 artichokes, trimmed
  • 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, soaked and cooked or canned
  • 3 cloves garlic
  • 2 T cornstarch
  • 1/3 c parsley
  • 1½ c vegetable stock
  • ½ c dry white wine
  • 1 T tomato paste
  • 1 lemon
  • 4 t flour
  • 1 c bread crumbs
Directions There are four main ingredients for this lasagna: vegetable mixture, lemon sauce, noodles, and chickpea mixture. They are numbered here to help you stay organized. 

1. Boil a large pot of water over high heat. Add artichokes, bring to a boil, lower heat to medium, and simmer for 30-40 minutes, until tender and a tugged leaf comes off easily. Remove the leaves (reserve to eat separately) and choke so that you’re left with the artichoke hearts – set aside.

Meanwhile, bring water to boil in the steamer, add eggplant to basket, cover, and steam for about 6 minutes, until just tender. Set aside in a bowl.

Heat 1 T oil in frying pan over medium heat. Sauté the onion about 4 minutes, until translucent. Add carrots, cook 3 minutes, cover, lower heat, and cook for 5 more minutes.

Combine artichokes, eggplant, onion/carrot mixture, tomato sauce, salt, and pepper. Set aside.

2. Meanwhile, in the small saucepan, combine stock, wine, and tomato paste and bring to a boil. Reduce heat, half cover, and let simmer for 10 minutes.

Grate the lemon skin for zest and juice the lemons (discard seeds).

Heat remaining T olive oil in non-reactive saucepan and whisk in the flour. Cook for 2 minutes, then whisk in stock mixture, lemon juice, and lemon zest. Cook for 1 minute, whisking constantly.

3. Meanwhile, cook the lasagna noodles in boiling water.

4. Drain the chickpeas and reserve the liquid. Place chickpeas, garlic, and cornstarch in the food processor and process until smooth. Add enough liquid to make mixture creamy and spreadable – ¼-½ c or so. Add parsley and pulse until finely chopped.

Preheat oven to 375.

Put a few T of lemon sauce into baking dish and arrange a layer of noodles on top. Spread with half the vegetable filling and gently press it down. Add another layer of noodles, then all of the chickpea purée, the remaining vegetable mixture, and a final layer of noodles. Pour the rest of the lemon juice over the top and cover tightly with aluminum foil.

Bake until very hot, about 50-60 minutes. Uncover and sprinkle with bread crumbs. Turn the heat up to 500 and bake until bread crumbs are brown, 7-10 minutes. Let stand for 10 minutes, then serve.

Notes There are a lot of steps to this recipe; you might find it easier to do some things, such as the artichokes, lemon sauce, and chickpea mixture, beforehand.

See my other lasagna recipes.

Adapted from Crescent Dragonwagon’s Passionate Vegetarian, in which it’s called Fresh Artichoke-Eggplant Lasagna with Lemon Sauce.

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