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This aubergine and lentil lasagne is packed full of tasty veg and wholesome ingredients. Served with a pepper and watercress salad, you're bound to want a second helping!
In a large pan, fry the onion in the oil until soft and caramelising. Add the garlic and fry for a further minute. Now add the diced aubergine and peppers and fry until soft. Add the lentils, tomatoes, soy sauce, paprika, stock and sundried tomatoes. Cover and simmer on a low-medium heat for 30 minutes.
Dry toast the walnuts in a pan. Crush a little and add into the mix.
Fry the aubergine slices with a little oil. Flip the slices regularly until cooked and a little charred in each side. Set aside.
In a separate pan, boil the lasagne sheets as per instructions on pack. Approx. 2-3 minutes. Set aside.
For the sauce, add the butter to a frying pan and melt on a low heat then add the flour. Stir to combine well. Next add the almond milk, and nutritional yeast. Simmer for 5 minutes, stirring constantly to ensure no lumps form. Season well and remove from the heat.
To build the lasagne, add a layer of lentils, then lasagne sheets and some sauce. Now add the aubergine slices, more lentils, lasagne sheets and sauce.
Finally, top with pesto and bake for 20 minutes on 200°C / 180°C fan / gas mark 6.
To make the salad, toss all the ingredients together.