• 700cal
  • 80min


Vegan Aubergine and Red Pepper Lasagne

How to Make It

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.


  • 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
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp tomato purée
  • 1 tsp sugar
  • 1 tbsp balsamic vinegar
  • 12 lasagne sheets
  • 500ml Soya Unsweetened drink
  • ½ onion peeled
  • 50g dairy-free spread
  • 40g plain flour
  • 1 tsp yeast extract
  • ½ tsp English mustard

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