Vegan aubergine and red pepper lasagne

712 kcal
Serves 3
80 mins cooking time 10 mins prep time

How to Make It

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.

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.

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

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.

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.

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.