Vegan Aubergine and Red Pepper Lasagne Recipe PT90M https://img5.recipesrun.com/201907/2019/1112/a9/4/443167/300x200x90.jpg Lasagne is always a family favourite, and this vegan lasagne recipe is sure to be no different. With a hearty aubergine and red pepper filling, plus a creamy white sauce, you won’t miss the meat or dairy in this pasta feast. 6 servings Ingredients: ½ tsp. English mustard 1 tsp. yeast extract 40g plain flour 50g dairy-free spread ½ onion, peeled 500ml unsweetened soya milk 12 lasagne sheets (you may need 1-2 more, depending on the size of your dish) 1 tbsp. balsamic vinegar 1 tsp. sugar 2 tbsp. tomato puree 2 x 400g tins chopped tomatoes 1 tsp. thyme leaves ½ red chilli, deseeded and finely chopped 3 garlic cloves, finely chopped 1 red pepper, diced 1 red onion, finely chopped 2 aubergines, chopped into small chunks 3 tbsp. olive oil