BROKEN AUBERGINE LASAGNE

80 mins
Serves 6
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Directions

  1. 1Halve the aubergines and place cut-side down on a lined tray.
  2. 2Trim the garlic bulb, drizzle everything with olive oil and roast for 40 minutes until soft.
  3. 3Dice the onion, chop the sun-dried tomatoes and blitz the walnuts and oregano to a crumb.
  4. 4Sauté the onion with a pinch of salt in olive oil.
  5. 5Add the garlic, paprika, tomato purée, oregano and sun-dried tomatoes.
  6. 6Stir in the lentils, balsamic and tinned tomatoes, crushing with a spoon.
  7. 7Pour in the water and simmer for 10 minutes.
  8. 8Scoop the aubergine flesh and roasted garlic into the ragù.
  9. 9Stir well and season.
  10. 10Break the lasagne sheets into pieces and stir into the sauce.
  11. 11Drizzle with cream, scatter over the walnut crumb and cheese and bake for 30 minutes.
  12. 12Rest for 10 minutes before serving.

Ingredients

  • 2 aubergines
  • 1 garlic bulb
  • 4 tbsp olive oil
  • Salt
  • pepper
  • 1 red onion
  • 1 tsp smoked paprika
  • 100 g sun-dried tomatoes
  • 2 tbsp tomato purée
  • 1 tbsp balsamic vinegar
  • 2 tins plum tomatoes
  • 250 g cooked puy lentils
  • 200 ml water
  • 100 g walnuts
  • 10 g fresh oregano
  • 150 ml plant-based cream
  • 8 dried lasagne sheets
  • 100 g plant-based cheese

Equipment

lined tray

Tips

  • Preheat oven to 200°C.
  • Trim the garlic bulb.
  • Scoop the aubergine flesh and roasted garlic into the ragù.
  • Break the lasagne sheets into pieces.
  • Rest for 10 minutes before serving.