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
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.