Aubergine, Walnut + Lentil Lasagne

"Crunchy, cheesy and intensely savoury this Aubergine Lasagne with lentils & walnuts is an attractive alternative to the traditional meat-laden lasagne. Complete with a crunchy golden mozzarella topping."
-- @theaccidentalchef
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  • Recipe Card
Prep time 1hr 5mins
Cook time 25mins
Serves or Makes: 6

Recipe Card


  • 2 medium aubergines
  • 4 tablespoon vegetable oil
  • 3 finely chopped garlic cloves
  • 1 finely chopped onion
  • 1/2 tablespoon chilli flakes
  • 1 tablespoon dried thyme
  • 2 cans plum tomatoes
  • 280 grams cooked puy lentils
  • 1/2 tablespoon balsamic vinegar
  • juice of half lemon
  • 50 grams roughly chopped walnuts
  • 6 dried lasagne sheets
  • 125 grams mozzarella
  • 200 grated cheddar


  • Step 1

    Bring a large pan of water to the boil. Put the aubergines in a colander, place a pan lid on top, and place the colander over the water. Steam the aubergines for 25 minutes, turning halfway through.

  • Step 2

    Pre-heat oven to 180 degrees.

  • Step 3

    Allow the aubergines to cool slightly, cut in half lengthways and scoop out the flesh. Finely chop the flesh and set aside.

  • Step 4

    Heat oil over medium heat, add finely chopped garlic, onion and aubergine, add thyme** and chilli flakes. Cook for 10 minutes, stirring occasionally. **if you're not a massive fan thyme - sub out half a tablespoon for oregano or basil (or both)

  • Step 5

    Add plum tomatoes and break up with a spoon. Add lentils, balsamic vinegar, juice of half a lemon and chopped walnuts.

  • Step 6

    Stir and let simmer for 15 minutes.

  • Step 7

    While the sauce is simmering grate the cheddar and slice mozzarella.

  • Step 8

    In an ovenproof dish layer sauce, grated cheese and then lasagne sheets. Repeat until you’re out of the sauce.

  • Step 9

    Scatter mozzarella on top, and cook for 25 – 30 minutes until the mozzarella is melted and golden.

  • Step 10

    Remove from the oven, scatter over a few more chilli flakes and let stand for 10 minutes before serving.

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