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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Roasted Eggplant Lasagna

Layers of roasted eggplant, creamy cauliflower bechamel, spinach, tomatoes and herbs come together in this deliciously healthy veggie-loaded lasagna. It's sure to be a hit with the whole family!

Prep Time: 50 Minutes
Cook Time: 50 Minutes
Yield: Serves 4


I'm not going to lie, this recipe is a little more time consuming than most others on this website! But this is lasagna we are talking about, so it's definitely worth the extra effort.

The best approach to take is to prepare all the other layers while the eggplant is roasting. The topping will only take a minute or two, the tomato-spinach layer about 5 minutes, and the same for the bechamel.

One of the really great things about this recipe is that the cauliflower is pureed in the sauce, so you're getting some unnoticeable extra veggies in! This is especially helpful if you need to sneak a few more servings into your kid's dinners.

You can make this recipe gluten-free by using brown rice or other gluten-free lasagna sheets.


For the Roasted Eggplant Layer:

For the Bechamel Layer:

  • 750g frozen cauliflower florets, thawed
  • 1 tsp. onion powder or onion granules
  • 1.5 tsp. mild yellow mustard
  • 1/4 cup low-sodium vegetable stock
  • 1/2 cup plant-based milk (soy, almond, rice, etc.)
  • 1/2 cup nutritional yeast
  • 1 tsp. potato starch or corn starch
  • 1/4 tsp ground black pepper

For the Tomato-Spinach Layer:

  • 200g fresh baby spinach leaves
  • 1 x 15 oz. (400g) can diced tomatoes
  • 1 x 2.5 oz. (70g) concentrated tomato paste
  • 2 cloves garlic, peeled and minced
  • 1 tbsp. date puree (or substitute 1 tsp. pure maple syrup)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano

For the Breadcrumb Topping:

  • 1/2 cup wholewheat breadcrumbs
  • 1/2 tsp dried basil


  1. Preheat the oven to 200°C / 390°F. Line a baking tray with non-stick baking paper. 
  2. Remove stems and tops from eggplants. Slice into 1 cm thick (1/2 inch) rounds and arrange on the baking tray. Drizzle evenly with vegetable broth, place in the oven, and roast for 20-25 minutes until soft and just starting to brown.
  3. While the eggplant roasts, start preparing the cauliflower bechamel. Squeeze any excess liquid out of the thawed cauliflower florets, then place them in a blender. Add all remaining "bechamel" ingredients and blend until smooth and creamy. Set aside until ready to assemble.
  4. Prepare the tomato-spinach layer. Bring a pot of water to the boil, add the spinach, and cook for 1 minute until wilted. Drain, and rinse in cold water. Squeeze out any excess liquid from the spinach, then transfer it to a mixing bowl. All all remaining "tomato-spinach layer" ingredients and mix until well combined. Set aside until ready to assemble.
  5. Remove the eggplant from the oven. Reduce the heat to 190°C/375°F. 
  6. Place the "breadcrumb topping" ingredients in a bowl and stir until combined. Set aside.
  7. To assemble the lasagne, use a large rectangular oven dish. One measuring 13 x 9 inches (30-35 x 20 cm) is ideal. Layer as follows:
    1. Lasagna sheets
    2. Tomato-spinach sauce
    3. Roasted eggplant (in a single layer)
    4. Bechamel
    5. Lasagna sheets
    6. Tomato-spinach sauce
    7. Roasted eggplant
    8. Bechamel
    9. Lasagna sheets
    10. Bechamel (thin layer)

        8. Sprinkle breadcrumbs evenly over the top. Cover the lasagna with foil and bake for 20 minutes. Remove the foil, then bake for a further 10-15 minutes until breadcrumbs are golden brown. Remove from the oven and allow to stand for 5 minutes before serving.