Dairy free aubergine lasagna

Lasagne

Who doesn’t like lasagna?! It’s the ultimate comfort food that most of us loves. This healthy aubergine, dairy free version is to die for and I promise you, you will not be missing meat! I must admit that my relationship with aubergine was rather…bumpy. For a long time I was not exactly a fan of this shiny purple beauty. This recipe it the perfect one as the aubergine “dissolves” into sauce and adds rich flavour to it as well as vitamins B1, B6, potassium, copper and magnesium.

ingredients:

Tomato Sauce

3 Aubergines

2 Courgette

6 cubes of Frozen Spinach

2 Onions

3 Gloves of garlic

Cup of Red lentils

2 tins of chopped tomatoes

Tomato Paste

Fresh rosemary

Salt & Pepper

Worcester Sauce

Smoked paprika

White Sauce:

2 tablespoons of Flour

400ml Oat Milk

5 Tablespoons of Nutritional Yeast

Nutmeg

Also:

Lasagna Sheets

Handful of walnuts

Aubergine

Method:

Chop the aubergine into small pieces and add to a large frying pan with a bit of oil. Fry on a medium heat until the aubergine gets a bit of colour. Then add finely chopped onions and stir. After couple more minutes add spinach, minced garlic and chopped rosemary. Stir well then add 2 tins of tomatoes, lentils and top with  glass of water. Cover and let it simmer for 20 minutes. Now it’s time to add tablespoon of Worcester Sauce, 3 Tablespoons of tomato paste and 2 tea spoons of smoked paprika. Season to taste and let it simmer for further 10 minutes for all flavour to develop.

In the meantime get another pan and add 5 table spoons of oil (you can use 100g of non dairy spread here instead). Once warmed up (or spread melted) add flour. Stir continuously until all combines and flour cooked. Now very slowly pour some oat milk while continuing to stir. Add salt, pepper, nutmeg and nutritional yeast. Mix well and set aside. Note: If the sauce is too thick, add some more oat milk.

Assemble time! First cut the courgette into thin strips. I use dry lasagna sheets (no need for precooking!) but fresh can be used too. I start with small amount of tomato sauce on the bottom of the dish to prevent pasta from sticking. Make a layer with lasagna sheets, followed by 2-3 strips of courgette, cover with 2-3 large spoons of tomatoes sauce to cover and 1 spoon of the white sauce just scattered around. Cover with pasta and repeat the process. The last layer of lasagna should be covered with the white sauce only. Finally, chop the walnuts and sprinkle over the top. Bake in the oven for 40min at 180 degrees Celsius.

Note: This tomato sauce if very versatile and can be used with any other pasta. It also freezes very well!  

 

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