Roasted Aubergine Lasagne

Jackie Kearney

The combination of puy lentils and aubergines works brilliantly in this delicious herby lasagne. Serve with salad, garlic bread or more of your favourite veggies for the ultimate vegan lasagne.

Recipe serves: 4

Prep time: 20 mins

Cooking time: 45 mins

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Ingredients

250g puy lentils (or substitute vegan mince)
12 large tomatoes, or use 2 tins of chopped tomatoes
2 tbsp tomato puree
2 aubergines
1 carrot, diced
4 cloves of garlic
1 stick of celery, diced
1 large onion, diced
1 red pepper
Dark soy sauce, 2 tbsp
Vegetable stock, 1 pt good quality vegetable bouillion works best
Small sprig of fresh thyme, 2 bay leaves and handful of fresh marjoram
400ml almond or soy milk
2 tbsp plain flour
40g vegan margarine
120g grated hard vegan cheese such as vegan parmesan
1 packet of egg free lasagne pasta
Black pepper, white pepper and sea salt

The combination of puy lentils and aubergines works brilliantly in this delicious herby lasagne. Serve with salad, garlic bread or more of your favourite veggies for the ultimate vegan lasagne.

Recipe serves: 4

Prep time: 20 mins

Cooking time: 45 mins

Method

Sauté 1/2 of the onion and one clove of crushed garlic in olive oil until softened. Add puy lentils, sauté for a further minute then add 1 1/2 to 2 pints of stock and simmer until lentils are fully cooked and soft. Add further stock as needed. You are aiming for them to absorb most of the liquid without leaving too much broth.

Remove the hard core of the tomatoes and place whole on a baking tray, along with 3 garlic cloves. Roast on high heat until well roasted and starting to blacken. Blitz with handblender. Set aside.

Remove ends and slice aubergines lengthways, approx 1.5cm thickness. Drizzle with olive oil and salt and pepper. Roast on high heat until golden brown and soft. Set aside.

Sauté the remaining onion, carrot, red pepper, and celery, then add cooked lentils, soy, one bay leaf, a handful of fresh marjoram, and a sprig of thyme. Add blended tomato sauce (or tinned tomatoes and garlic if using) and the tomato puree. Bring to boil and simmer for 10 minutes. Add 1/2 teaspoon of salt and pepper, then taste to check seasoning and adjust according to taste.

Heat butter in a small pan, add a pinch of salt and plain flour and cook to make a roux, gently cooking the paste for 2-3 minutes. Then slowly add milk, whisking all the time until reach a creamy consistent sauce. Add a bay leaf, and simmer for 2 minutes.

Layer some bechamel sauce on the bottom of a large deep baking dish and cover with pasta. Then layer over lentil and tomato mix, followed by a layer of roasted aubergine, allowing the aubergine to overlap to create a nice thick layer. Add another layer of lentil mix and then top with another layer of pasta, on top of the pasta pour creamy béchamel sauce. Sprinkle top with cheese and salt and pepper.

Bake in a medium hot oven at 190 C for 30-40 mins until bubbling and top is golden brown. Serve with a fresh green salad.

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