Broken Aubergine Lasagne

Broken Aubergine Lasagne

This one is genuinely one of our favourites right now. There's something about roasted aubergine that gets silky and almost meaty, and when you layer it through a proper tomato sauce with lasagne sheets broken up into it, it's just next level comfort food. The roasted garlic melts into everything and the sundried tomatoes bring this deep, jammy richness that makes the whole thing taste like it's been cooking for hours. We keep making this on weeknights when we want something that feels a bit special without being a nightmare to put together. Honestly, just make it tonight.

Cook: 75 min
Serves 6

Before You Start

  • Preheat oven to 180°C
  • Large baking tray
  • Food processor
  • Deep frying pan
  • Baking dish (approximately 20x30cm or similar)

Ingredients

  • 2 aubergines
  • 1 bulb of garlic
  • 4 tbsp olive oil
  • salt and pepper to taste
  • 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

Method

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
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
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
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

Tips & Variations

  • Don't rush the roast: Give the aubergines the full 40 minutes. We know it's tempting to pull them early but you want them properly collapsed and golden underneath. That's where all the flavour is.
  • Break the sheets properly: We mean really break them up into rough, uneven pieces. It sounds a bit chaotic but that's kind of the whole point. The irregular edges catch the sauce beautifully.
  • Make it richer: Henry always stirs a big spoonful of vegan cream cheese or cashew cream through the sauce just before assembling. It makes the whole thing even more indulgent and we're very much here for it.

Why This Works

The trick is roasting the aubergines cut side down so they steam in their own moisture and go completely tender all the way through. That, plus squeezing out the soft roasted garlic into the sauce, gives you a depth of flavour you just can't get any other way. It's the kind of thing that makes people ask what your secret ingredient is.