Vegan Aubergine and Red Pepper Lasagne Recipe

By Ellie

6 Person

90 Minutes

356 Calories

Lasagne is always a family favourite, and this vegan lasagne recipe is sure to be no different. With a hearty aubergine and red pepper filling, plus a creamy white sauce, you won’t miss the meat or dairy in this pasta feast.

Ingredients

For the white sauce

½ tsp. English mustard
1 tsp. yeast extract
40g plain flour
50g dairy-free spread
½ onion, peeled
500ml unsweetened soya milk

12 lasagne sheets (you may need 1-2 more, depending on the size of your dish)
1 tbsp. balsamic vinegar
1 tsp. sugar
2 tbsp. tomato puree
2 x 400g tins chopped tomatoes
1 tsp. thyme leaves
½ red chilli, deseeded and finely chopped
3 garlic cloves, finely chopped
1 red pepper, diced
1 red onion, finely chopped
2 aubergines, chopped into small chunks
3 tbsp. olive oil

Method

01

Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp olive oil in a large frying pan and fry half the aubergine until golden. Transfer to a plate while you repeat with another 1 tbsp oil and the remaining aubergine.
02

Heat the remaining oil in the frying pan and add the onion and red pepper. Fry for 5 mins until softened. Add the garlic, chilli and thyme and cook for 2 mins, stirring regularly.
03

Add the aubergine back into the pan along with the chopped tomatoes, tomato puree, sugar, vinegar and a splash of water. Simmer for 10 mins until thickened, then season to taste.
04

Meanwhile, make the white sauce. Put the milk and the onion half in a saucepan and gently heat until just bubbling. Remove the onion and set the milk aside.
05

Melt the spread in a separate saucepan, then stir in the flour until you have a smooth paste. Slowly pour in the warm milk, stirring well as you go, until smooth. Continue to simmer very gently for 8-10 mins, stirring often to prevent it sticking, until you have a thick sauce. Finally, stir in the yeast extract and mustard.
06

Spoon a third of the aubergine sauce into the bottom of a deep baking dish, arrange a third of the pasta sheets in a layer over the top (snapping pieces to fill in any gaps) then spoon over a third of the white sauce. Repeat with the remaining sauces and pasta to create 2 more layers, finishing with a layer of white sauce. Bake for 50 mins or until golden and bubbling.

Related Tags

Vegan Aubergine and Red Pepper Lasagne Recipe

4.4

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 356 Kcal
Prep Time 10 Mins
Cook Time 80 Mins
Total Time 90 Mins

02 Ingredients

For the white sauce

½ tsp. English mustard

1 tsp. yeast extract

40g plain flour

50g dairy-free spread

½ onion, peeled

500ml unsweetened soya milk

12 lasagne sheets (you may need 1-2 more, depending on the size of your dish)

1 tbsp. balsamic vinegar

1 tsp. sugar

2 tbsp. tomato puree

2 x 400g tins chopped tomatoes

1 tsp. thyme leaves

½ red chilli, deseeded and finely chopped

3 garlic cloves, finely chopped

1 red pepper, diced

1 red onion, finely chopped

2 aubergines, chopped into small chunks

3 tbsp. olive oil

03 Method

Step 1

Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp olive oil in a large frying pan and fry half the aubergine until golden. Transfer to a plate while you repeat with another 1 tbsp oil and the remaining aubergine.

Step 2

Heat the remaining oil in the frying pan and add the onion and red pepper. Fry for 5 mins until softened. Add the garlic, chilli and thyme and cook for 2 mins, stirring regularly.

Step 3

Add the aubergine back into the pan along with the chopped tomatoes, tomato puree, sugar, vinegar and a splash of water. Simmer for 10 mins until thickened, then season to taste.

Step 4

Meanwhile, make the white sauce. Put the milk and the onion half in a saucepan and gently heat until just bubbling. Remove the onion and set the milk aside.

Step 5

Melt the spread in a separate saucepan, then stir in the flour until you have a smooth paste. Slowly pour in the warm milk, stirring well as you go, until smooth. Continue to simmer very gently for 8-10 mins, stirring often to prevent it sticking, until you have a thick sauce. Finally, stir in the yeast extract and mustard.

Step 6

Spoon a third of the aubergine sauce into the bottom of a deep baking dish, arrange a third of the pasta sheets in a layer over the top (snapping pieces to fill in any gaps) then spoon over a third of the white sauce. Repeat with the remaining sauces and pasta to create 2 more layers, finishing with a layer of white sauce. Bake for 50 mins or until golden and bubbling.

04 Author

Ellie

1078 Recipes

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