A healthy eggplant ‘lasagne’ that’s gooey, delicious and nutritious? Yes please.

This dish is full of flavour, veggies and plant protein, making it a vegetarian’s dream. It’s also gluten free, and can be adapted to be dairy free, so it’s the comfort food everyone can enjoy. If you want to add lasagne sheets to make it more traditional, feel free!

This lasagne is the best recipe for a slow, Sunday afternoon cooking session, a glass of red wine is optional (but recommended!). It also freezes beautifully in meal-size portions so you don’t need to worry about waste.

Enjoy!

Veggie Prep

• 5 large eggplants – slice into 1cm thick strips and roast in olive oil and salt until golden and gooey
• 1/4 pumpkin – peeled, chopped into 4cm chunks and roast until golden in olive and salt,
• 2 medium sweet potatoes – peeled, chopped and roasted until golden in olive and salt.
• 2 broccoli fleurettes – steamed.

Tomato Sauce

Ingredients:

• 2 large onions.
• 2 cloves garlic.
• 2 tablespoons olive oil.
• 2 tins of chopped tomatoes.
• 1 jar Passatta.
• 1 cup dry red lentils.
• 1 tablespoon raw sugar.
• Salt and pepper to taste.

Method:

1. Fry onions and garlic in olive oil until golden.
2. Add remining ingredients and simmer for an hour.

White Sauce

Ingredients:

• 6 happy chicken eggs.
• 500g of silken tofu.
• 300mLs of cream, sour cream or Greek yogurt (use coconut cream for a dairy-free option).
• Salt and pepper to taste.

Method:

Mix all ingredients in a bowl and whisk until smooth.

Putting it all together

1. First, lather tomato sauce on the bottom of your lasagne tray or baking dish. Layer on the eggplant, then the white sauce, then pumpkin and sweet potato, then broccoli.
2. Repeat in layers, finishing with tomato sauce.
3. Sprinkle with parmesan cheese if you fancy.
4. Bake in a moderate oven for an hour and rest for 10 minutes before serving.