Vegan aubergine and red pepper lasagne recipe

Lasagne is always a family favourite, and this vegan version 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

Vegan aubergine and red pepper lasagne recipe

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

Method
  • 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.