"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."
Aubergine, Walnut + Lentil Lasagne
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Prep time 1hr 5mins
Cook time 25mins
Serves or Makes: 6
Recipe Card
ingredients
- 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
Method
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.