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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