Broken Aubergine Lasagne

1:15 h

If you've got some leftover lasagne sheets knocking about in your cupboard then this broken aubergine lasagne is the one for you. A bit of a trend last year we're bringing it back with this hearty version packed full of protein rich lentils and soft and tender aubergine. We've then topped ours with plant-based cream for a silky smooth taste, cheese and fresh walnuts for that crunch! Check out the recipe below.

Start cooking ➞




For the Aubergines

<item-todo-done>2 aubergines<item-todo-done><item-todo-done>1 bulb of garlic<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

For the Ragu

<item-todo-done>1 red onion<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>100g sundried tomatoes<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done>2 x 400g cans plum tomatoes<item-todo-done><item-todo-done>250g pre-cooked puy lentils<item-todo-done><item-todo-done>200ml water<item-todo-done><item-todo-done>100g walnuts<item-todo-done><item-todo-done>10g fresh oregano<item-todo-done><item-todo-done>150ml plant-based cream<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done><item-todo-done>8 dried lasagne sheets<item-todo-done><item-todo-done>100g plant-based cheese<item-todo-done>

Before you start

Oven 200C | Baking tray lined with baking paper | Ovenproof frying pan

Roast the Aubergine and Garlic

  • Slice the aubergines in half lengthways
  • Drizzle the flesh with olive oil and a pinch of salt and place cut side down on the baking tray
  • Trim the top off the bulb of garlic, drizzle with olive oil and place on the tray
  • Roast for 40 minutes until soft

Prep the Veg

  • Dice the red onion
  • Mince the garlic
  • Drain and finely chop the sundried tomatoes
  • Pick the oregano leaves and place with the walnuts in a food processor and pulse to a fine crumb

Cook the ragu

  • Heat a deep frying pan over a medium heat
  • Add the olive oil and onion with a big pinch of salt and cook until softened
  • Add the garlic, tomato puree, oregano and paprika and cook for a few minutes
  • Add the sundried tomatoes, lentils, balsamic vinegar and plum tomatoes, squishing to break down
  • Pour in the water and bring to a simmer for 10 minutes until slightly thickened
  • Use a fork to shred the aubergine flesh and spoon it into the ragu
  • Squeeze out the garlic cloves into the ragu and stir everything together
  • Taste to season with salt and pepper

Assemble and bake

  • Break up the lasagne sheets and add to the sauce, stirring to coat
  • Drizzle the cream on top
  • Scatter over the walnut crumb and the plant based cheese
  • Bake for 30 minutes until the pasta is cooked
  • Leave to stand for 10 minutes before serving
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