Salty

Aubergine Lasagne

This aubergine lasagne is grain free and so simple to rustle up. I love that it’s no hassle. For me lasagne always implies laborious chopping, complex layering, various sauce-making and to be frank, it prevented me from actually even wanting to make the stuff! As delicious as it is, I rarely make this dish, which is a real shame. Not any more!

vegan lasagne in rustic rectangular porcelain oven dish topped with circular aubergine discs and cashew cream cheese blobs with slice taken out and next to a small plate with a slice of lasagne and metallic pink and blue cutlery on a pink table

Today I realised that lasagne can be makeshift layers of a number of things that taste good enough together. If they stack nicely on top of one another then even better. This recipe came about because I just had so many aubergines piling up in the fridge which needed to be used up. In combination with having no lasagne sheets, aubergines were a great replacement with their smushy texture and neutral taste. I also didn’t have much milk (just enough for porridge!) so a cheese sauce wasn’t an option either. I did however have cashews so a cheese out of those would be the ideal alternative.

metallic blue and pink knife and fork cutting into lentil lasagne with aubergine discs sliced open topped with rounds of cashew mozarella

So with all improvised ingredients prepped I was ready to go.

plate on top of pink table with metallic punk gold and blue cutlery sitting on plate with half eaten lentil and aubergine lasagne

Serving size:

Serves 3-4

Ingredients for filling:

  • 1 large onion roughly chopped
  • 8 cloves garlic peeled
  • 6 large tomatoes chopped into wedges or large chunks
  • 2 red bell peppers cut in large chunks
  • 250g dried green/brown lentils
  • 3 large aubergines cut into rounds
  • 1 tbsp mixed herbs
  • Rapeseed oil to cook

Ingredients for cheese:

  • 100g cashews soaked in hot water for 1 hour
  • ½ tsp garlic powder
  • 2 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 100ml unsweetened plant milk
  • Salt to taste

Method:

  1. Preheat oven to 200℃.
  2. For the cheese, add all ingredients to a blender, blitz and leave aside in the fridge.
  3. Boil the lentils in a saucepan or slow cooker and then simmer for 30 minutes. When cooked, drain and leave aside.
  4. For the filling, lightly brush aubergine discs with a little oil then place on a flat baking tray to cook for 20-25 minutes, flipping over halfway. Remove and leave aside.
  5. In another dish or tray, add the tomatoes, garlic, onion, peppers and herbs, drizzle with oil and roast for 25 minutes.
  6. Remove from oven and leave to cool before adding to a blender and blitzing into a smooth creamy tomato sauce.
  7. Add the lentils to the tomato sauce and mix to incorporate well.
  8. In a deep baking dish, add a third of the lentil tomato sauce mix and cover with a layer of aubergine discs.
  9. Continue the layering another 2 times or until mix and aubergines are finished.
  10. Scoop cheese on top, a spoonful at a time.
  11. Place in the oven for 40 minutes to cook through.
  12. Remove and leave to rest for 5 minutes before serving.

Now you’re ready to tuck in. you can always add more veggies, more aubergine discs, even some lasagne sheets if you miss those – fully customisable as you see fit!

As there’s a super-size helping of aubergine in this dish, you’re obviously as obsessed as me! If this is one of your fave veggies, you might enjoy this recipe for my aubergine curry: https://foodflaneur.com/2019/04/06/curry-night-tacos-aubergine-curry-vegan-gluten-free/.

I’d like to give a massive thanks to Caitlin at From My Bowl, for her inspiration in helping me create this recipe. You can find her version here: https://frommybowl.com/vegan-eggplant-lasagna/.

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