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Vegan aubergine and red pepper lasagne recipe

Vegan aubergine and red pepper lasagne recipe

415 ratings

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. See method

  • Serves 6
  • 10 mins to prepare and 1 hr 20 mins to cook
  • 356 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

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

For the white sauce

  • 500ml unsweetened soya milk
  • ½ onion, peeled
  • 50g dairy-free spread
  • 40g plain flour
  • 1 tsp yeast extract
  • ½ tsp English mustard
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1495kj
    356kcal     18%

  • Fat

    13g 19%

  • Saturates

    2g 12%

  • Sugars

    14g 16%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 51.5g Protein 11.4g Fibre 3g

Method

  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.
  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.
  3. 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.
  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.
  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.
  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.

Tip: If serving to vegan guests, double check that the lasagne pasta sheets are egg-free.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

See more Vegan recipes

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