Vegan Aubergine and Red Pepper Lasagne Recipe

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

01 Information

Grade easy
Serving 6 servings
Calorie 356 Kcal
Prep Time 10 Mins
Cook Time 80 Mins
Total Time 90 Mins

02 Ingredients

For the white sauce
- 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

Sponsored Links

03 Method

Step 1

Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp olive oil in a large frying pan and fry half the aubergine until golden. Transfer to a plate while you repeat with another 1 tbsp oil and the remaining aubergine.
Step 2

Heat the remaining oil in the frying pan and add the onion and red pepper. Fry for 5 mins until softened. Add the garlic, chilli and thyme and cook for 2 mins, stirring regularly.
Step 3

Add the aubergine back into the pan along with the chopped tomatoes, tomato puree, sugar, vinegar and a splash of water. Simmer for 10 mins until thickened, then season to taste.
Step 4

Meanwhile, make the white sauce. Put the milk and the onion half in a saucepan and gently heat until just bubbling. Remove the onion and set the milk aside.
Step 5

Melt the spread in a separate saucepan, then stir in the flour until you have a smooth paste. Slowly pour in the warm milk, stirring well as you go, until smooth. Continue to simmer very gently for 8-10 mins, stirring often to prevent it sticking, until you have a thick sauce. Finally, stir in the yeast extract and mustard.
Step 6

Spoon a third of the aubergine sauce into the bottom of a deep baking dish, arrange a third of the pasta sheets in a layer over the top (snapping pieces to fill in any gaps) then spoon over a third of the white sauce. Repeat with the remaining sauces and pasta to create 2 more layers, finishing with a layer of white sauce. Bake for 50 mins or until golden and bubbling.

04 Author

Ellie

1078 Recipes

Vegan Aubergine and Red Pepper Lasagne Recipe

Related Recipes