Broken Aubergine Lasagne

• μερίδες: Serves 6
• συνολικός χρόνος: 1 hour 30 minutes

Υλικά

If you can’t be bothered to layer a lasagne, make this.

Roasted aubergine, puy lentils and walnuts cooked down into a rich, garlicky ragù - then broken lasagne sheets baked straight in until everything is soft, saucy and deeply savoury. One dish, barely any washing up.

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For the aubergines

2 aubergines

1 bulb garlic

4 tbsp olive oil

Salt and pepper

For the ragù

1 red onion

1 tsp smoked paprika

100g sun-dried tomatoes

2 tbsp tomato purée

1 tbsp balsamic vinegar

2 × 400g tins plum tomatoes

250g cooked puy lentils

200ml water

100g walnuts

10g fresh oregano

150ml plant-based cream

8 dried lasagne sheets

100g plant-based cheese

Salt and pepper

Οδηγίες

Preheat oven to 200°C.

How to make it

Halve the aubergines and place cut-side down on a lined tray. Trim the garlic bulb, drizzle everything with olive oil and roast for 40 minutes until soft.

Dice the onion, chop the sun-dried tomatoes and blitz the walnuts and oregano to a crumb.

Sauté the onion with a pinch of salt in olive oil. Add the garlic, paprika, tomato purée, oregano and sun-dried tomatoes. Stir in the lentils, balsamic and tinned tomatoes, crushing with a spoon. Pour in the water and simmer for 10 minutes.

Scoop the aubergine flesh and roasted garlic into the ragù. Stir well and season.

Break the lasagne sheets into pieces and stir into the sauce. Drizzle with cream, scatter over the walnut crumb and cheese and bake for 30 minutes. Rest for 10 minutes before serving.

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