Aubergine Pepper Lasagne
This vibrant plant-based lasagne layers hearty roasted aubergine and sweet red peppers with a velvety dairy-free white sauce. Infused with aromatic thyme and a hint of chilli, it is a comforting Italian-inspired main that the whole family will love.
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Heat olive oil (1 tbsp) in a large pan and fry the chunks of aubergine (2) in batches until golden, adding another olive oil (1 tbsp) as needed.
- 2
Sauté red onion (1) and red pepper (1) in the remaining olive oil (1 tbsp) for 5 minutes until soft.
- 3
Stir in garlic cloves (3 clove), red chilli (0.5), and thyme leaves (1 tsp), cooking for a further 2 minutes.
- 4
Add the aubergine back to the pan along with chopped tomatoes (800 g), tomato puree (2 tbsp), sugar (1 tsp), and balsamic vinegar (1 tbsp). Simmer for 10 minutes until thick.
- 5
For the béchamel, infuse soy milk (500 ml) with white onion (0.5) in a saucepan by bringing it to a bubble, then discard the onion.
- 6
Melt dairy free spread (50 g) in a pan, whisk in plain flour (40 g) to create a paste, then slowly incorporate the warm milk. Simmer for 8 minutes until thickened.
- 7
Stir yeast extract (1 tsp) and english mustard (0.5 tsp) into the white sauce. Season to taste.
- 8
Layer a third of the vegetable sauce, lasagne sheets (12), and white sauce into a dish. Repeat layers twice more, finishing with white sauce. Bake for 50 minutes until golden.
Nutrition Facts
Per portion