Mushroom and aubergine lasagne
Overview
Prep time
40 mins
Cook time
1 hr 45 mins
Ingredients
1 tbsp rapeseed oil, plus extra for greasing
1 tsp fennel seeds, crushed
2 medium aubergines, chopped
200g chestnut mushrooms, trimmed and quartered
1 tbsp light soy sauce
½ tsp ground white pepper
150g dried lasagne sheets
a little olive oil
5g fresh breadcrumbs
1 rosemary sprig, leaves picked and chopped
10g pine nuts
10g semi-dried tomatoes in oil, chopped (optional)
For the tomato sauce
1 tbsp rapeseed oil
1 onion, finely chopped
2 celery sticks, finely chopped
1 carrot, finely chopped
10g fresh mixed herbs, chopped
3 garlic cloves, chopped
2 x 400g tins chopped tomatoes
850ml vegetable stock
100g dried green or brown lentils, rinsed
50g cashew nuts, chopped
For the white sauce
300ml plant-based milk
30g vegan butter
30g plain flour
1 tsp English mustard
a little grated nutmeg
Method
Step
Grease a 25 x 30cm ovenproof dish with a little rapeseed oil.
Step
Preheat the oven to 200C/180C fan/gas mark 6.
Step
First, make the tomato sauce. Place a large saucepan on a medium heat.
Step
Cook, stirring occasionally, for about 10 minutes until softened.
Step
Bring to the boil, then reduce the heat to the lowest setting and cook for 1 hour until the sauce is thickened and the lentils are cooked. Stir the contents of the pan regularly to stop the lentils from sticking. Season to taste.
Step
Meanwhile, place 1 tsp fennel seeds (crushed), 2 chopped aubergines, 200g quartered mushrooms, 1 tbsp soy sauce and ½ tsp white pepper in a roasting tray, toss together with 1 tbsp of rapeseed oil and roast in the oven for 40 minutes until softened and golden. Remove from the oven and place to one side.
Step
Cook, still stirring, for 2 minutes, or until the paste starts to bubble.
Step
Using a ladle, gradually add the warm milk, whisking between each addition to form a smooth sauce. Stir in 1 tsp mustard and a few gratings of nutmeg. Season to taste.
Step
Mix together 5g breadcrumbs, chopped leaves from 1 sprig of rosemary, 10g pine nuts and 10g semi-dried tomatoes (if using) in a bowl to make the topping.
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