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Lazy Aubergine Lasagne
This lazy aubergine lasagne is a time-saving twist on a classic. It’s packed with plant-based protein and different sources of fibre, with layers of tender aubergine, creamy silken tofu and a rich lentil ragu. Perfect for busy days, where you want the comfort of a lasagne without the fuss.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pan
- ●saucepan
- ●blender
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. Place the cashews in a bowl and cover with boiling water; set aside for ⏱️ 10 minutes to soften.
2
On a large baking tray, toss together the aubergine, olive oil, a pinch of salt and spread out into a single layer. Cook for 25–⏱️ 30 minutes until tender and golden.
3
To make the lentil ragu, warm 2 tablespoons of olive oil in a large saucepan set over medium heat, add the garlic and chilli flakes (if using) and cook for 2–⏱️ 3 minutes until fragrant. Stir in the bay leaf, oregano, tomato puree, tinned tomatoes, lentils, maple syrup and a pinch of salt; half-fill the empty tomato tin with water and pour into the pan. Simmer for 20–⏱️ 25 minutes until reduced by about two-thirds.
4
To make the creamy sauce, drain the cashews and place in a high-speed blender, add the tofu, nutritional yeast, lemon zest and juice, 2 tablespoons of water, a pinch of salt and plenty of black pepper; blitz until smooth.
nutritional yeast4 tablespoonslemon0.5
5
When the ragu is nearly ready, bring a large saucepan of salted water to the boil, add the pasta and cook for 6–⏱️ 7 minutes until al dente — it helps to swirl the water around to stop the pasta sticking together. Drain and add to the ragu, along with the roasted aubergine.
6
Divide the lasagne between bowls, adding a spoonful of creamy sauce, a drizzle of olive oil and plenty of black pepper. Delicious with a peppery salad or steamed greens.
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