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Roasted aubergine lasagne with puy lentils
This hearty lasagne recipe is by former MasterChef finalist Jackie Kearney from her cookbook 'My Vegan Travels'. If you're not a fan of lentils, swap for vegan mince and try using courgettes instead of aubergines.
Prep Time 25 min
Cooking Time 1 hr 20 minHealthy Food Guide
- Spray cooking oil
- 1 large onion, diced
- 4 garlic cloves, crushed
- 250g puy lentils
- 750ml low-salt vegetable stock, plus extra if needed
- 12 large tomatoes
- 2 aubergines, cut lengthways into 1.5cm-thick slices
- 1tsp olive oil
- 1 carrot, diced
- 1 red pepper, diced
- 1 celery stick, diced
- 2tbsp reduced-salt dark soy sauce
- 1 bay leaf
- Handful fresh marjoram
- Handful fresh thyme
- 2tbsp tomato purée
- 4–5 egg-free lasagne sheets
- 100g grated vegan parmesan-style cheese
- For the ‘béchamel’ sauce
- 2tbsp olive oil
- 2tbsp plain flour
- 400ml almond or soy milk
- 1 bay leaf
- ½tsp mustard powder
- Spray a non-stick frying pan with oil and cook half the onion and 1 of the crushed garlic cloves until softened. Add the lentils and cook for 1 min, then add the stock and simmer for 20–25 min until the lentils are fully cooked and soft. Add further stock as needed (you’re aiming for the lentils to absorb most of the liquid).
- Meanwhile, heat the oven to 190ºC/fan 170°C/gas 5. Using a sharp knife, cut out the central cores from the tomatoes and discard. Put the tomatoes on a baking sheet, combine with the remaining 3 crushed garlic cloves, then roast for 15 min until starting to blacken. Transfer to a large bowl and blend
to a smooth consistency using a handheld blender, then set aside. Increase the oven temperature to 220ºC/fan 200°C/gas 7.
- Put the aubergine slices on a baking sheet, drizzle with the olive oil and season. Roast for 10–15 min or until tender and softened. Set aside. Reduce the oven temperature to 190ºC/fan 170°C/gas
- Spray a non-stick frying pan with oil, set over a medium heat and cook the remaining onion, along with the carrot, pepper and celery, then add the cooked lentils, soy sauce, bay leaf, marjoram and thyme. Add the blended tomatoes and the tomato purée. Bring to the boil and simmer for 10 min. Season to taste with black pepper.
- Now make the ‘béchamel’ sauce. In a small deep non-stick pan, heat the olive oil over a medium heat. Add the flour and whisk together, cooking gently for 2–3 min. Slowly add the almond milk, whisking all the time, until you have a creamy sauce. Add the bay leaf and the mustard powder, and simmer for 2–3 min. Season with black pepper.
- Layer a little of the sauce in the bottom of a large, deep baking dish and cover with lasagne sheets. Add half the lentil mixture, followed by the aubergine slices, overlapping them to create a thick layer. Add the remaining lentil mixture, then a layer of lasagne sheets and top with the sauce. Sprinkle with the grated cheese and a grinding of black pepper. Bake for 30–40 min until bubbling and the top is golden brown, then serve.