Lazy Aubergine Lasagne
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 large handfuls of cashews
- ½ pack silken tofu
- 4 tablespoons nutritional yeast
- ½ lemons
- pinch of flaky sea salt & black pepper
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 180°C fan / 400°F. Place the cashews in a bowl and cover with boiling water; set aside for 10 minutes to soften.
Step 2
On a large baking tray, toss together the aubergine, olive oil, a pinch of salt and spread out into a single layer. Cook for 25–30 minutes until tender and golden.
Step 3
To make the lentil ragu, warm 2 tablespoons of olive oil in a large saucepan set over medium heat, add the garlic and chilli flakes (if using) and cook for 2–3 minutes until fragrant. Stir in the bay leaf, oregano, tomato puree, tinned tomatoes, lentils, maple syrup and a pinch of salt; half-fill the empty tomato tin with water and pour into the pan. Simmer for 20–25 minutes until reduced by about two-thirds.
Step 4
To make the creamy sauce, drain the cashews and place in a high-speed blender, add the tofu, nutritional yeast, lemon zest and juice, 2 tablespoons of water, a pinch of salt and plenty of black pepper; blitz until smooth.
Step 5
When the ragu is nearly ready, bring a large saucepan of salted water to the boil, add the pasta and cook for 6–7 minutes until al dente — it helps to swirl the water around to stop the pasta sticking together. Drain and add to the ragu, along with the roasted aubergine.
Step 6
Divide the lasagne between bowls, adding a spoonful of creamy sauce, a drizzle of olive oil and plenty of black pepper. Delicious with a peppery salad or steamed greens.
Step 7
Save recipe for the next time?
