Ingredients
F
For the Creamy Sauce:
s
½ pack silken tofu (about 100g), drained
n
4 tablespoons nutritional yeast
l
1 lemon, zested and juiced
m
1 tablespoon miso paste
o
pinch of flaky sea salt and black pepper
g
1 tbsp garlic powder
o
1 tbsp onion powder
c
50 g cashews (soaked in boiling water for 10 minutes)
F
For the Lasagne:
e
3 eggplants, cut into 1 cm slices
o
2 tablespoons olive oil (for roasting)
d
8 dried lasagne sheets (about 150g)
E
Extra olive oil (for cooking)
g
5 cloves garlic, crushed
w
1 white onion, diced
o
pinch of dried red chilli flakes (optional)
d
1 teaspoon dried oregano
t
2 tablespoons tomato purée
x
1 x 400 g tin chopped tomatoes
x
1 x 400 g tin lentils, drained and rinsed
m
1 teaspoon maple syrup
S
Splash of balsamic vinegar
F
Fine sea salt and black pepper
F
Fresh basil, to serve
Directions
1
For the Roasted Eggplant:
1
Preheat the oven to 180°C fan / 400°F.
2
Toss the eggplant slices with 2 tablespoons of olive oil and a pinch of salt.
e
3 eggplants, cut into 1 cm slices
o
2 tablespoons olive oil (for roasting)
o
of flaky sea salt and black pepper
3
Spread on a baking tray and roast for 25–30 minutes until golden and tender.
4
For the Lentil Ragu:
1
In a large pan, heat a splash of olive oil over medium heat. Sauté the onion for 3-4 minutes
E
Extra olive oil (for cooking)
w
1 white onion, diced
2
Add garlic and chilli flakes (if using), and cook for 2–3 minutes until fragrant.
g
5 cloves garlic, crushed
o
of dried red chilli flakes (optional)
3
Stir in oregano, tomato purée, tinned tomatoes, lentils, maple syrup, a splash of balsamic vinegar and a pinch of salt.
d
1 teaspoon dried oregano
t
1 tablespoon tomato purée
x
1 x 400 g tin lentils, drained and rinsed
m
1 teaspoon maple syrup
S
Splash of balsamic vinegar
o
of flaky sea salt and black pepper
4
Half-fill the empty tomato tin with water and add it to the pan.
5
Simmer for 20–25 minutes until thickened.
6
For the Creamy Sauce:
1
Drain the soaked cashews.
c
50 g cashews (soaked in boiling water for 10 minutes)
2
Blend with tofu, nutritional yeast, lemon zest and juice, miso, 2 tablespoons water, onion & garlic powder, salt and black pepper until smooth.
c
cashews (soaked in boiling water for 10 minutes)
s
½ pack silken tofu (about 100g), drained
n
4 tablespoons nutritional yeast
l
1 lemon, zested and juiced
m
1 tablespoon miso paste
F
Fine sea salt and black pepper
g
1 tbsp garlic powder
o
1 tbsp onion powder
3
For the Pasta:
1
Bring a large pan of salted water to a boil.
2
Cook lasagne sheets for 6–7 minutes (or according to package instructions) until al dente.
d
8 dried lasagne sheets (about 150g)
3
Drain.
4
To Assemble:
1
Stir the cooked pasta and roasted eggplant through the ragu.
2
Serve in bowls with a generous spoonful of the creamy sauce on top.
3
Finish with fresh basil and black pepper.
F
Fresh basil, to serve
F
Fine sea salt and black pepper
