This image courtesy of Del Nakamura

This Greek-style lasagna casserole is one of Jo's very best dishes. It's a great option for a hearty whole-plant food entrée. It uses eggplant slices in lieu of pasta, rendering this version gluten free!

NotesCooks' Note: Be sure not to finely grind or chop the walnuts; they must be coarsely chopped.

Variations: You could also make this recipe with thin slices of zucchini cut longways instead of the eggplant. To transform the recipe into Eggplant Napoleon, layer the eggplant with Tofu Ricotta instead of the Filling found here.

Use 1 cup crumbled tempeh instead of mushrooms and walnuts, if you prefer. You can also use white or navy beans instead of cannellini, if that's what you happen have in your pantry.

6 entrée servings

Cooking Methodbaking, sauteeing


Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, peanut free, vegan, vegetarian

Equipmentbaking/gratin dish

Five Ingredients or LessYes


Taste and Texturecreamy, herby, savory, spiced

Type of Dishcasserole


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cups (150 g) sliced mushrooms
  • 1/2 cup (57 g) coarsely chopped walnuts (see Notes)
  • 1 tablespoon gluten-free soy sauce
  • 3 Roma tomatoes, diced
  • 1 (15-ounce [425-g]) can cannellini beans, drained and rinsed
  • 1-2 cinnamon sticks
  • 4 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup (10 g) chopped fresh parsley
  • 1/2 teaspoon ground cinnamon
  • For the Sauce:
  • 1/2 cup (119 mL) vegetable oil
  • 1/2 cup (79 g) rice flour
  • 4 cups (948 mL) unsweetened almond milk
  • 2 tablespoons nutritional yeast flakes
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • Dash freshly ground black pepper
  • 2 medium eggplants, sliced into 1/2-inch- (13-mm-) thick circles
  • 11/2 teaspoons sea salt
  • 1 cup (237 mL) almond milk
  • 1 cup (158 g) rice flour
  • 1/4 cup (40 g) cornmeal
  • 1 tablespoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons (45 mL) extra virgin olive oil, for brushing
  • 2-3 tablespoons nutritional yeast flakes, for sprinkling


  1. To make the Filling:

  2. 1.?In a large skillet over medium heat, warm the oil. Add the onion and sauté for 7 minutes, until almost translucent.

  3. 2.?Add the mushrooms, walnuts, and soy sauce to the skillet. Stir and sauté for 5 to 7 minutes, until the onion is translucent and the mushrooms begin to cook down.

  4. 3.?Add the tomatoes, beans, cinnamon sticks, garlic, salt, and black pepper to the skillet, stir, and cook for 10 minutes.

  5. 4.?Add the fresh parsley and ground cinnamon to the skillet. Stir. Remove from the heat, cover, and set aside.

  6. To make the Sauce:

  7. 1.?In a large skillet over medium heat, warm the oil. Once the oil is hot, whisk in the flour. Cook for 2 to 3 minutes, until you can smell the flour cooking.

  8. 2.?Slowly add the almond milk and nutritional yeast to the skillet, stirring constantly to prevent lumps. Reduce the heat to medium-low and cook for 10 minutes, until the sauce reaches a thick, gravy-like consistency.

  9. 3.?Add the salt, nutmeg, and black pepper to the skillet. Stir well. Remove from the heat, cover, and set aside.

  10. To make the Eggplant Layers:

  11. 1.?In a large mixing bowl, place the eggplant slices. Cover with water. Add the salt and soak for 30 minutes.

  12. 2.?Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

  13. 3.?Drain and rinse the eggplant slices. Place them on a plate lined with paper towels and pat dry.

  14. 4.?In a medium shallow bowl, place the almond milk. In another medium shallow bowl, mix together the flour, cornmeal, oregano, and black pepper.

  15. 5.?Dip each eggplant slice in the almond milk, and then in the flour mixture. Place the slices on the prepared baking sheet.

  16. 6.?Bake for 35 minutes, until golden brown, flipping halfway through the baking time and brushing well with the oil to help them brown. Remove from the oven and set aside to cool slightly.

  17. 7.?When they are cool enough to handle, place 1/2 of the eggplant slices in the bottom of a 9 × 13-inch (22.5 × 32.5-cm) glass baking dish.

  18. 8.?Remove the cinnamon sticks from the Filling and spread the Filling evenly over the first eggplant layer. Top with the remaining eggplant slices and pour the Sauce over the top.

  19. 9.?Sprinkle the top of casserole lightly with the nutritional yeast and bake for 30 to 45 minutes, until bubbly. Remove from the oven. Let stand 5 minutes. Serve.


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We had this for Mother's Day. We made the components ahead of time and kept them in separate containers. Then on Sunday, all we had to do was assemble the casserole and bake. It was delicious! Everyone enjoyed it, even our guest from out of the country. We will be having this again. Thank you for sharing this recipe.


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