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Lasagna with aubergine and hummous (v)

A simple, delicious meal for four.

Vegan.


Author: Inspiration from a comment from Lisa of I'll Be There With a Fork.


Original post (with pictures) here.


Ingredients:

125g lasagna sheets

1 tin (400g) crushed tomatoes

2 medium carrots, chopped

1 red pepper, chopped

1/2 cup spinach leaves

1 brown onion, diced

2 cloves garlic, crushed

Handful fresh basil leaves (or substitute dried)

2 tsp dried oregano

2 aubergine, thinly sliced (or 1 aubergine and 1 courgette)

1/2 cup hummous

1 tbsp nutritional yeast


Method:

1. Preheat your oven to 175'C (350'F). 

2. Mentally (or actually) divide all ingredients except the nutritional yeast into thirds, as you will create three layers of ingredients. 

3. Take a medium round or square casserole dish and line the bottom with approximately one-third of your lasagna sheets (break them to fit if needed). Spoon over approximately one-third of the crushed tomato mixture then layer over one-third of the carrots, pepper, spinach, onion, garlic, basil and oregano. Top these ingredients with one-third of the aubergine slices and use one-third of the hummous to coat the top of the aubergine evenly.

4. Repeat with another layer of lasagna, tomato, vegetables, spices, aubergine and hummous, again using one-third of the ingredients.

5. For the final layer, add the chopped tomatoes, carrot, pepper, onion, garlic, basil and oregano first, before finishing with a top layer of lasagna sheets, aubergine and hummous.

6. Sprinkle nutritional yeast over the top of the dish and then bake, covered, for 50 minutes. Reduce heat slightly and allow to cook for a further 10 minutes uncovered.

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