Aubergine & Lentil Lasagne

My Mum’s lasagne was one of my favourite meals when I ate meat. This adapted version contains 5 different types of vegetables and pulses and is so delicious and yet so healthy. It is also just as creamy with a shallot and mustard sauce…

Ingredients (serves 2):

For the layers:

  • 3 Lasagne sheets
  • 1/2 large Aubergine, chopped into discs (leave the skin on)
  • 3 Chestnut Mushrooms
  • 1 tbsp Nutritional Yeast Flakes

Lentil Sauce:

  • 75g Red Lentils
  • 1 tbsp Olive Oil
  • 1 tin chopped Tomatoes
  • 1 Leek, finely chopped
  • 2 Garlic Cloves, finely chopped
  • 1 Vegetable Stock Cube
  • 2 tsp dried Italian Herbs (and extra for the top)
  • 1 tsp dried Basil

Creamy Sauce:

  • 200ml Almond Milk
  • 1 tsp Olive Oil
  • 1 Shallot (or 1/2 small white Onion), finely chopped
  • 1 Garlic Clove, finely chopped
  • 1 tsp English Mustard
  • 1 tbsp plain white Flour
  • 1 tbsp Nutritional Yeast Flakes

To serve:

  • Fresh Spinach
  • Fresh Coriander


  1. Firstly, you will need to make the Lentil and Creamy Sauce. Starting with the Lentil Sauce, heat up 1 tbsp of Olive Oil in a medium pan on a low heat and sauté the Leek and Garlic for 5-10 minutes
  2. Once softened, add the Italian Herbs, Basil and Lentils. Quickly stir through, then add the chopped Tomatoes, a crumbled stock cube and roughly 50ml of water (I fill up the Tomato tin to roughly a 1/3, and add the the pan)
  3. Bring to the boil and then simmer for 15 minutes on a low heat, stirring every few minutes
  4. While this is simmering, pre-heat the oven to 180 degrees (fan) and make the Creamy Sauce
  5. In a small pan, heat up the Olive Oil on a low heat and sauté the Shallot and Garlic for 3-4 minutes
  6. Add the Mustard to the pan and combine with the Shallot and Onion for 1 minute
  7. Then add the Almond Milk, Flour and bring to the boil- the mixture should become thicker the more it heats up
  8. Once the mixture has come to a boil, add the Nutritional Yeast flakes, combine and leave to simmer for 2-3 minutes
  9. In a medium glass dish, layer the bottom with 1 and a half Lasagne sheets. Once the Lentil Sauce is done, use half of it to cover the Lasagne sheets
  10. Then add slices of Aubergine discs until the Lentil sauce is covered
  11. Pour over half of the creamy sauce and spread evenly. Then add chopped Mushrooms and the remaining Lasagne sheets
  12. Add the final layer of Lentil Sauce, then the Aubergine discs and the remaining creamy sauce
  13. Sprinkle over 1 tbsp of Nutritional Yeast Flakes and a sprinkle of mixed Italian Herbs
  14. Place in the oven for 30 minutes. Once cooked, remove from oven, sprinkle with fresh Coriander and serve with fresh Spinach. Enjoy!

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