BROKEN AUBERGINE LASAGNE

80 mins
Serves 6
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Directions

  1. 1Preheat oven to 200°C.
  2. 2Preheat oven to 200°C.
  3. 3Preheat oven to 200°C.
  4. 4Halve the aubergines and place cut-side down on a lined tray.
  5. 5Halve the aubergines and place cut-side down on a lined tray.
  6. 6Halve the aubergines and place cut-side down on a lined tray.
  7. 7Trim the garlic bulb, drizzle everything with olive oil and roast for 40 minutes until soft.
  8. 8Trim the garlic bulb, drizzle everything with olive oil and roast for 40 minutes until soft.
  9. 9Trim the garlic bulb, drizzle everything with olive oil and roast for 40 minutes until soft.
  10. 10Dice the onion, chop the sun-dried tomatoes and blitz the walnuts and oregano to a crumb.
  11. 11Dice the onion, chop the sun-dried tomatoes and blitz the walnuts and oregano to a crumb.
  12. 12Dice the onion, chop the sun-dried tomatoes and blitz the walnuts and oregano to a crumb.
  13. 13Sauté the onion with a pinch of salt in olive oil.
  14. 14Sauté the onion with a pinch of salt in olive oil.
  15. 15Sauté the onion with a pinch of salt in olive oil.
  16. 16Add the garlic, paprika, tomato purée, oregano and sun-dried tomatoes.
  17. 17Add the garlic, paprika, tomato purée, oregano and sun-dried tomatoes.
  18. 18Add the garlic, paprika, tomato purée, oregano and sun-dried tomatoes.
  19. 19Stir in the lentils, balsamic and tinned tomatoes, crushing with a spoon.
  20. 20Stir in the lentils, balsamic and tinned tomatoes, crushing with a spoon.
  21. 21Stir in the lentils, balsamic and tinned tomatoes, crushing with a spoon.
  22. 22Pour in the water and simmer for 10 minutes.
  23. 23Pour in the water and simmer for 10 minutes.
  24. 24Pour in the water and simmer for 10 minutes.
  25. 25Scoop the aubergine flesh and roasted garlic into the ragù.
  26. 26Scoop the aubergine flesh and roasted garlic into the ragù.
  27. 27Scoop the aubergine flesh and roasted garlic into the ragù.
  28. 28Stir well and season.
  29. 29Stir well and season.
  30. 30Stir well and season.
  31. 31Break the lasagne sheets into pieces and stir into the sauce.
  32. 32Break the lasagne sheets into pieces and stir into the sauce.
  33. 33Break the lasagne sheets into pieces and stir into the sauce.
  34. 34Drizzle with cream, scatter over the walnut crumb and cheese and bake for 30 minutes.
  35. 35Drizzle with cream, scatter over the walnut crumb and cheese and bake for 30 minutes.
  36. 36Drizzle with cream, scatter over the walnut crumb and cheese and bake for 30 minutes.
  37. 37Rest for 10 minutes before serving.
  38. 38Rest for 10 minutes before serving.
  39. 39Rest for 10 minutes before serving.

Ingredients

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

Equipment

lined trayoven

Tips

  • Rest for 10 minutes before serving.