Broken Aubergine Lasagne
- Simple
- 1:15 h
- 14 ingredients
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.
Serves: 6
Ingredients
For the Aubergines
- 2 aubergines
- 1 bulb of garlic
- 4 tbsp olive oil
- salt and pepper to taste
For the Ragu
- 1 red onion
- 1 tsp smoked paprika
- 100g sundried tomatoes
- 2 tbsp tomato purée
- 1 tbsp balsamic vinegar
- 2 x 400g cans plum tomatoes
- 250g pre-cooked puy lentils
- 200ml water
- 100g walnuts
- 10g fresh oregano
- 150ml plant-based cream
- salt and pepper to taste
- 8 dried lasagne sheets
- 100g plant-based cheese
Before you start
Oven 200C | Baking tray lined with baking paper | Ovenproof frying pan
Step 1
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
Ingredients
- 2 aubergines
- 1 bulb of garlic
- 4 tbsp olive oil
- salt and pepper to taste
Step 2
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
Ingredients
- 1 red onion
- 100g sundried tomatoes
- 100g walnuts
- 10g fresh oregano
Step 3
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
Ingredients
- 1 tsp smoked paprika
- 2 tbsp tomato purée
- 1 tbsp balsamic vinegar
- 2 x 400g cans plum tomatoes
- 250g pre-cooked puy lentils
- 200ml water
Step 4
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
Ingredients
- 150ml plant-based cream
- salt and pepper to taste
- 8 dried lasagne sheets
- 100g plant-based cheese