2 tbsp olive oil
1 medium onion – finely diced
2 cloves garlic – chopped
1 large aubergine diced ( 2cm pieces)
2 tins of chopped tomatoes + 1 tbsp tomato purée
1 glass of red wine
170 gm red lentils
1/2 tsp oregano
1/2 tsp cinnamon
Salt and pepper
8 pasta sheets
500 ml of white sauce
Parmesan or vegan hard cheese – grated
Heat the oil in a pan, add the onion and gently cook for 10 mins until soft. Add the garlic, cook for a few minutes. Add the aubergine and fry on low heat with the lid on until soft.
Add the tomato, wine, lentils, seasoning and spice and oregano bring up the heat for a couple of minutes and then simmer with the lid on for 3/4 – 1 hour.
While the sauce is cooking light oven at 180 degrees.
Pour 500 ml milk in a jug with a bay leaf and warm in the microwave. Leave for 15 minutes. Remove the bay leaf and make a medium thick white sauce using butter or vegan equivalent, flour and milk (any sort). Season.
Assemble the lasagne. Spread half the lentil and aubergine sauce across the bottom of an ovenproof dish, cover with pasta sheets and repeat once more. Pour the white sauce over the top, sprinkle with grated cheese and bake in the oven for 1 hour.