Aubergine parmigiano lasagna
vegetarian, hearty, delicious.
Ingredients
- 2 medium aubergines, sliced thinly lengthwise
- 2 red onions, chopped
- 4 cloves of garlic, smashed and roughly chopped
- 1 can of tomatoes
- 1-2 heaped tbsp dry sage Rosemary would also work well if you don't have sage
- 2/3 cup red lentils or so. Didn't really measure.
- olive oil for frying
- dry lasagna sheets
- salt and pepper
- stock powder We used a cheap-ass gravy powder and was delicious
Topping
- Grated parmigiano
- Nutritional yeast
Instructions
- Turn on the oven to 200C
- Fry the onion in a little oil in a large saucepan on high heat until soft. If you want to make the recipe oil free, use a bit of water and keep stirring to stop them sticking. While the onions are on the go, smash, chop and add the garlic, sage, 1 tsp of salt and buckets of black pepper.
- Once you're happy that the onions are soft and starting to brown, add the tomatos (if using whole tomatoes, give them a quick whizz in a food processor to break them up), an extra 2 cans worth of water, and enough stock powder to make the sauce taste good and slightly saltier than you want the final product - remember the lasagna and the aubergine are both going to absorb salt. Cook just until the sauce is looking sexy - use this time to slice the aubergines or get your baking thing or whatever. About 5 minutes or so.
- Line your baking tray with paper or spray/oil to stop the food sticking, then start with a layer of aubergines, then tomato mixture, then dry lasagna sheets, then aubergines, tomato, lasagna, etc etc finishing with tomato mixture in the final layer.
- Cover and bake for 45 minutes, then remove from the oven and remove the lid. Add your topping of choice (we used grated parmigiano and nutritional yeast, but feel free to use whatever your heart desires) and pop back into the oven, uncovered, for a further 15-20 mins to brown your topping.
- If you're feeling fancy, a sprinkle of truffle oil is delicious on the final product. Serve with a crunchy fresh salad.