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Courgette and aubergine 'no-sakka' recipe

3 ratings

Everyone will tuck into this gorgeous Greek-inspired veggie bake – it's vegan, dairy-free and gluten-free. Serve as a special side to your Sunday roast or as a main – to make it more substantial, you could swap in 400g boiled potato slices for the courgettes. See method

Serves 6
Takes 2 hrs
382 calories / serving
Freezable
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

2 large or 3 small aubergines, sliced ¾cm thick
3 courgettes, sliced ¾cm thick
3½ tbsp olive oil, plus extra for greasing
1 onion, diced
6 garlic cloves, 2 crushed, 4 unpeeled
1 cinnamon stick
3 bay leaves
1 tbsp dried oregano, plus 1 tsp
300g dried green lentils
187ml bottle red wine
400g tin whole plum tomatoes
1 vegetable stock pot, made up to 1.2ltrs
480g jar Free From white lasagne sauce
fresh mint leaves, to serve (optional)

Perfect with:

Tesco Finest English Sparkling Wine 75Cl
Tesco Finest Chablis 75Cl
Tesco Finest Picpoul De Pinet 75Cl

Perfect with:

Tesco Finest English Sparkling Wine 75Cl
Tesco Finest Chablis 75Cl
Tesco Finest Picpoul De Pinet 75Cl

2 of your five-a-day and low in fat

Each serving contains

Energy
1605kj
382kcal 19%
Fat
14g 19%
Saturates
2g 12%
Sugars
11g 12%
Salt
1.4g 23%

of the reference intake
Carbohydrate 37.8g Protein 16.4g Fibre 6g

Method

Sprinkle the aubergine and courgette slices with salt and put in a colander or large sieve to bring out some of their juices. Set aside for 30 mins.
Meanwhile, heat 1 tbsp oil in a wide, shallow casserole dish or saucepan over a low-medium heat and fry the onion for 8 mins or until soft. Stir in the crushed garlic, cinnamon, bay and oregano, cook for 2 mins, then stir in the lentils and wine. Bubble for 1 min, then add the plum tomatoes (use kitchen scissors to snip into small chunks inside the dish) and stock. Turn the heat to low and simmer for 1 hr or until rich and thick. Remove the bay leaves and cinnamon stick.
Preheat the oven to gas 8, 240°C, fan 220°C and wrap the unpeeled garlic cloves in foil. Wipe and pat dry the aubergine and courgette slices with kitchen paper to remove most of the salt and any liquid. Transfer to lined baking trays and brush on both sides with oil. Add the garlic parcel and bake for 12-20 mins until soft and lightly browned, and the garlic is squishy.
If baking straightaway, reduce the oven to gas 7, 220°C, fan 200°C. To assemble, lightly grease a large baking dish. Add a layer of the roasted veg slices, followed by a layer of lentil sauce. Repeat the layers until all the sauce and veg have been used, finishing with a layer of vegetables that covers the whole dish.
Squeeze the garlic cloves from their skins and mash to a smooth paste. Stir through the white lasagne sauce, then spread over the veg and sprinkle with the extra 1 tsp oregano. Bake for 25-30 mins until bubbling. then scatter with mint leaves, if you like.

Tip: The ‘no-sakka’ can be assembled and baked, up to 48 hrs ahead. Cover with foil and reheat at gas 7, 220°C, fan 200°C for 25 mins, removing the foil for the final 5 mins until bubbling again.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegan recipes