Name: Aubergine Pepper Lasagne
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 6 servings
Cuisine: italian
Ingredients: 3 tbsp olive oil (split use); 2 null aubergine (chopped into small chunks); 1 null red onion (finely chopped); 1 null red pepper (diced); 3 clove garlic cloves (finely chopped); 0.5 null red chilli (deseeded and finely chopped); 1 tsp thyme leaves (fresh); 800 g chopped tomatoes (2 tins); 2 tbsp tomato puree; 1 tsp sugar; 1 tbsp balsamic vinegar; 12 null lasagne sheets (dried); 500 ml soy milk (unsweetened); 0.5 null white onion (half, peeled); 50 g dairy free spread; 40 g plain flour; 1 tsp yeast extract; 0.5 tsp english mustard

Instructions

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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.