Directions
- 1Preheat oven to 200°C.
- 2Halve the aubergines and place cut-side down on a lined tray.
- 3Trim the garlic bulb, drizzle everything with olive oil and roast for 40 minutes until soft.
- 4Dice the onion, chop the sun-dried tomatoes and blitz the walnuts and oregano to a crumb.
- 5Sauté the onion with a pinch of salt in olive oil.
- 6Add the garlic, paprika, tomato purée, oregano and sun-dried tomatoes.
- 7Stir in the lentils, balsamic and tinned tomatoes, crushing with a spoon.
- 8Pour in the water and simmer for 10 minutes.
- 9Scoop the aubergine flesh and roasted garlic into the ragù.
- 10Stir well and season.
- 11Break the lasagne sheets into pieces and stir into the sauce.
- 12Drizzle with cream, scatter over the walnut crumb and cheese and bake for 30 minutes.
- 13Rest 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 trayoven
Tips
- Rest for 10 minutes before serving.
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