Directions
- 1Preheat oven to 200ºC and line a baking tray.
- 2Halve the aubergines and place them cut side down on a tray.
- 3Trim the garlic bulb and drizzle everything with olive oil, salt, and pepper.
- 4Roast for 40 minutes until soft.
- 5Dice the red onion.
- 6Chop the sundried tomatoes.
- 7Blitz walnuts and oregano to a crumb.
- 8Sauté the onion with salt in olive oil.
- 9Add roasted garlic, paprika, tomato purée, oregano, and sundried tomatoes to the pan.
- 10Stir in lentils, balsamic vinegar, and plum tomatoes, crushing the tomatoes with a spoon.
- 11Pour in water and simmer for 10 minutes.
- 12Scoop the aubergine flesh and roasted garlic into the ragù.
- 13Stir well and season.
- 14Break lasagna sheets into pieces and stir into the sauce.
- 15Drizzle with cream.
- 16Scatter walnut crumb and cheese on top.
- 17Bake for 30 minutes.
- 18Rest for 10 minutes before serving.
- 19Serve and enjoy.
Ingredients
- 2 aubergines
- 1 garlic bulb
- 4 tbsp olive oil
- Salt
- pepper
- 1 red onion
- 1 tsp smoked paprika
- 100 g sundried tomatoes
- 2 tbsp tomato purée
- 1 tbsp balsamic vinegar
- 2 x 400g 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 lasagna sheets
- 100 g plant-based cheese
Equipment
baking trayovenproof frying panforkspoonknifeplate
Tips
- This dish comes together in under an hour and tastes even better the next day.
- Rest for 10 minutes before serving.
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