Cooking Method
- In a large pan, fry the onion in oil until ots soft and caramelising. Add the garlic and fry for another one minute, then 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 it a little bit and add it into the mix.
Fry the aubergine slices with a little oil. Flip the slices regularly until its cooked and a little charred on both sides. Then keep it aside - In a separate pan, boil the lasagne sheets as per instructions on the pack. which is usually Approx. 2-3 minutes. Keep it also aside.
- For the sauce, add the butter to a frying pan and melt on a low heat then add the flour. Stir it to mix it well. Next add the almond milk, and nutritional yeast. Let it simmer for 5 minutes, while stirring constantly to ensure no lumps form. Season it 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 about 20 minutes on 200°C / 180°C fan / gas mark 6.
To make the salad, then toss all the ingredients together.
Duration
It takes about 25 mins to prepare and 50 mins to cook.
Ingredients for a serving of 6 people
6-8 lasagne sheets
2 onions, roughly chopped
2 table spoons olive oil
4 cloves garlic, sliced
1 aubergine, diced
2 aubergines, sliced (1cm thick)
2 yellow peppers, diced
450g tomatoes, chopped
200g green lentils, rinsed
1 table spoons of soy sauce
8 sundried tomatoes, chopped
1 table spoon of smoked paprika
500ml veg stock
100g toasted walnuts
1 table spoon of sea salt
2 table spoons of olive oil
Pinch of sea salt
For the béchamel sauce:
2 table spoons of butter or vegan spread
2 table spoons of plain flour
2 cups your preferred milk
3 -.4 table spoons of nutritional yeast
Pinch of sea salt
Twist of black pepper
Optional toppings:
Pesto
Basil
Toasted pine nuts
Salad:
Handful of watercress
1/2 cucumber, shaved
2 table spoons of toasted pine nuts
2 table spoons of extra virgin olive oil
1 table spoons of lemon juice
Pinch of salt flakes
