Lazy Aubergine Lasagne by @deliciouslyella

Name: Lazy Aubergine Lasagne
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Ingredients: 2 handfuls Cashews large; 0.5 packet Silken Tofu; 4 tbsp Nutritional Yeast; 0.5 Lemon zested and juiced; 1 pinch Flaky Sea Salt; 1 pinch Black Pepper for topping; 3 Aubergines cut into 1 cm slices; 4 tbsp Olive Oil for roasting the aubergine, for drizzling before serving; 8 Dried Lasagne Sheets; 4 cloves Garlic crushed; 1 pinch Dried Red Chilli Flakes; 1 Bay Leaf; 1 tsp Dried Oregano; 1 tbsp Tomato Purée; 1 can Cherry Tomatoes 400 g can, tinned; 1 can Lentils 400 g can, drained and rinsed; 1 tsp Maple Syrup; 1 pinch Fine Sea Salt; 0.5 can + 2 tbsp Water for the ragu, for the cashew sauce; Salt

1h15

4 servings

🥜

2 handfuls

Cashews

🫘

0.5 packet

Silken tofu

🧀

4 tbsp

Nutritional yeast

🍋

0.5

Lemon

🧂

1 pinch

Flaky sea salt

⚫

1 pinch

Black pepper

🍆

3

Aubergines

🫒

4 tbsp

Olive oil

🍝

8

Dried lasagne sheets

🧄

4 cloves

Garlic

🌶️

1 pinch

Dried red chilli flakes

🌿

1

Bay leaf

🌿

1 tsp

Dried oregano

🍅

1 tbsp

Tomato purée

🍅

1 can

Cherry tomatoes

🫘

1 can

Lentils

🍁

1 tsp

Maple syrup

🧂

1 pinch

Fine sea salt

💧

0.5 can + 2 tbsp

Water

🧂

Salt

Preheat
- Cashews
- Water
Preheat the oven to 180°C fan / 400°F and soak the cashews in boiling water for 10 minutes.
Toss
- Aubergines
- Olive oil
- Salt
Toss the aubergines with olive oil and a pinch of salt on a baking tray.
Roast
- Aubergines
Roast the aubergines for 25–30 minutes until golden and tender.
Heat
- Olive oil
Heat olive oil in a saucepan over medium heat.
Add
- Garlic
- Dried red chilli flakes
Add the garlic and dried red chilli flakes and cook until fragrant.
Stir
- Bay leaf
- Dried oregano
- Tomato purée
Stir in the bay leaf, dried oregano, tomato purée, cherry tomatoes, lentils, maple syrup, fine sea salt and half a can of water.
Simmer
Simmer for 20–25 minutes until thickened.
Drain
- Cashews
- Silken tofu
- Nutritional yeast
Drain the cashews and blend with silken tofu, nutritional yeast, lemon zest and juice, water, flaky sea salt and black pepper until smooth.
Cook
- Dried lasagne sheets
- Salt
- Water
Break the dried lasagne sheets into large pieces and cook in salted boiling water for 6–7 minutes until al dente.
Drain
- Dried lasagne sheets
- Aubergines
- Lentils
Drain the lasagne sheets, then stir them into the lentil ragu with the roasted aubergine.
Divide
- Olive oil
- Black pepper
Divide between bowls and top with the creamy cashew sauce, olive oil and black pepper.

Lazy Aubergine Lasagne by @deliciouslyella

1h15

4 servings

🥜

2 handfuls

Cashews

🫘

0.5 packet

Silken tofu

🧀

4 tbsp

Nutritional yeast

🍋

0.5

Lemon

🧂

1 pinch

Flaky sea salt

⚫

1 pinch

Black pepper

🍆

3

Aubergines

🫒

4 tbsp

Olive oil

🍝

8

Dried lasagne sheets

🧄

4 cloves

Garlic

🌶️

1 pinch

Dried red chilli flakes

🌿

1

Bay leaf

🌿

1 tsp

Dried oregano

🍅

1 tbsp

Tomato purée

🍅

1 can

Cherry tomatoes

🫘

1 can

Lentils

🍁

1 tsp

Maple syrup

🧂

1 pinch

Fine sea salt

💧

0.5 can + 2 tbsp

Water

🧂

Salt

Preparation Steps

Step 1/11
Preheat the oven to 180°C fan / 400°F and soak the cashews in boiling water for 10 minutes.
🥜Cashews
Step 2/11
Toss the aubergines with olive oil and a pinch of salt on a baking tray.
🍆Aubergines
🫒Olive oil
🧂Salt
🍳Baking tray
🔪Knife
Step 3/11
Roast the aubergines for 25–30 minutes until golden and tender.
🍆Aubergines
🍳Baking tray
Step 4/11
Heat olive oil in a saucepan over medium heat.
🫒Olive oil
🍲Saucepan
Step 5/11
Add the garlic and dried red chilli flakes and cook until fragrant.
🧄Garlic
🌶️Dried red chilli flakes
🍲Saucepan
Step 6/11
Stir in the bay leaf, dried oregano, tomato purée, cherry tomatoes, lentils, maple syrup, fine sea salt and half a can of water.
🌿Bay leaf
🌿Dried oregano
🍅Tomato purée
🍅Cherry tomatoes
🫘Lentils
🍁Maple syrup
🧂Fine sea salt
💧Water
🍲Saucepan
Step 7/11
Simmer for 20–25 minutes until thickened.
🍲Saucepan
Step 8/11
Drain the cashews and blend with silken tofu, nutritional yeast, lemon zest and juice, water, flaky sea salt and black pepper until smooth.
🥜Cashews
🫘Silken tofu
🧀Nutritional yeast
🍋Lemon
💧Water
🧂Flaky sea salt
⚫Black pepper
Step 9/11
Break the dried lasagne sheets into large pieces and cook in salted boiling water for 6–7 minutes until al dente.
🍝Dried lasagne sheets
🧂Salt
🍲Pot
Step 10/11
Drain the lasagne sheets, then stir them into the lentil ragu with the roasted aubergine.
🍝Dried lasagne sheets
🍆Aubergines
🍲Saucepan
Step 11/11
Divide between bowls and top with the creamy cashew sauce, olive oil and black pepper.
🫒Olive oil
⚫Black pepper
🥣Bowls

Composition

Ingredients

Types

Nuts, Soy Products, Seasoning, Fruit, Spices, Vegetables, Oil, Grains, Pasta, Herbs, Condiment, Legumes, Sweetener, Liquid

Ingredients

Cashews, Silken tofu, Nutritional yeast, Lemon, Flaky sea salt, Black pepper, Aubergines, Olive oil, Dried lasagne sheets, Garlic, Dried red chilli flakes, Bay leaf, Dried oregano, Tomato purée, Cherry tomatoes, Lentils, Maple syrup, Fine sea salt, Water, Salt

Notes

Cashews (large), Lemon (zested and juiced), Black pepper (for topping), Aubergines (cut into 1 cm slices), Olive oil (for roasting the aubergine, for drizzling before serving), Garlic (crushed), Cherry tomatoes (400 g can, tinned), Lentils (400 g can, drained and rinsed), Water (for the ragu, for the cashew sauce)

Allergens

Tree nuts, Soy, Gluten

Dietetics

Dietary regimen

High-Protein, Vegan, Dairy-Free, Vegetarian, Pescatarian

Calories

620 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 72g, Fat: 27g, Fiber: 17g, Sugars: 13g

Nutritional Information

Minerals

Iron: 4mg, Potassium: 900mg, Magnesium: 90mg, Zinc: 2.5mg, Sodium: 600mg

Vitamins

Vitamin C: 20mg, Vitamin B6: 0.5mg, Folate: 90µg, Vitamin K: 15µg

Preparation

Time Information

Preparation

20 minutes

Cooking

55 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Baking tray, Saucepan, Pot, Knife, Bowls

Appliances

Oven, Blender

Type

Type Of Dish

Main Course

Occasions

Everyday, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender, Saucy

Flavors

Savory, Garlicky, Tangy, Umami, Mildly Spiced

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (store in an airtight container,reheat thoroughly before serving), freezing : 2 months (freeze the ragu and aubergine portion without the cashew sauce for best texture,thaw in the fridge before reheating)

2 handfuls

Cashews

0.5 packet

Silken tofu

4 tbsp

Nutritional yeast

0.5

Lemon

1 pinch

Flaky sea salt

1 pinch

Black pepper

3

Aubergines

4 tbsp

Olive oil

8

Dried lasagne sheets

4 cloves

Garlic

1 pinch

Dried red chilli flakes

1

Bay leaf

1 tsp

Dried oregano

1 tbsp

Tomato purée

1 can

Cherry tomatoes

1 can

Lentils

1 tsp

Maple syrup

1 pinch

Fine sea salt

0.5 can + 2 tbsp

Water

Salt

2 handfuls

Cashews

0.5 packet

Silken tofu

4 tbsp

Nutritional yeast

0.5

Lemon

1 pinch

Flaky sea salt

1 pinch

Black pepper

3

Aubergines

4 tbsp

Olive oil

8

Dried lasagne sheets

4 cloves

Garlic

1 pinch

Dried red chilli flakes

1

Bay leaf

1 tsp

Dried oregano

1 tbsp

Tomato purée

1 can

Cherry tomatoes

1 can

Lentils

1 tsp

Maple syrup

1 pinch

Fine sea salt

0.5 can + 2 tbsp

Water

Salt

Preparation Steps

Step 1/11