Lentil and Aubergine Lasagne

September 20, 2019

One of our turn-to family favourites, this amazing vegetarian lasagne is loaded with whole food, plant based nutrition and is as quick to make as it is tasty!





  • 4 aubergines, cut into 5mm slices

  • 2 teaspoon extra virgin rapeseed or olive oil

  • 1 brown onion

  • 1 carrot

  • 2 sticks of celery

  • 1 small red pepper

  • 2 crushed garlic cloves

  • 2 x 400g jars of passata

  • ⅔ cup dried red lentils, rinsed

  • 2 cups of organic stock

  • 2 cups of basil, roughly chopped

  • 1 cup of almond milk

  • 2 tablespoons of spelt flour



  • Preheat the oven to 180°C or 350° degrees.

  • Drizzle the aubergine with oil and place in the oven for 20 minutes.

  • In a pan add a drizzle of oil, add the onions, carrot, celery and pepper.

  • Cook for about 8 minutes, stirring occasionally.

  • Add garlic, passata, lentils and stock and bring to the boil.

  • Reduce heat to low, cover and simmer gently for 20 minutes, stirring occasionally.

  • After 20 minutes remove the lid and simmer uncovered for a further 10 minutes until the liquid has reduced and the lentils are cooked through.

  • To make the sauce whisk 2 tablespoons of the milk with the flour and whisk till smooth.

  • Stir in the remaining milk, place over low heat and cook until boiling, stirring constantly.

  • Season and set aside.

  • Grease a suitable baking dish, layer the aubergines and lentils and pour your sauce over the top.

  • You can top with cheese if you like.

  • Bake in the oven for 20 minutes until golden brown.





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