Eggplant Lasagne
This vego meal has been one of my faves over this winter, it is full of veg and is so cheesy minus the cheese! That’s right it is completely dairy free (like most of my recipes) and is also gluten free (again like most of my recipes).
Trust me this one will become a family staple, if you’re not keen on eggplant, I challenge you to try this version & it just might persuade you!
Servings: 6
Ingredients
2 Eggplants, sliced lengthways ½ cm in thickness
1 tsp Extra Virgin Olive Oil
1 Onion, diced
2 Garlic Clove, minced
1 x 400g can Crushed Tomatoes
1 x 400g can Lentils
3 Kale leaves, destemmed & roughly chopped
2 tsp Basil
1 tsp Oregano
Salt & Pepper, to taste
Cheesy Sauce
2 cups Cashews
2 cups Water
½ cup Nutritional Yeast
Salt & Pepper, to taste
Method
1. Sweat eggplant by seasoning with salt and allowing to sit on a wire try for at least 30 minutes.
2. Preheat oven to 180 degrees fan forced.
3. Heat oil in a small saucepan on a medium heat.
4. Add onion and garlic and sauté until softened, approximately 2 minutes.
5. Add tomatoes, lentils, kale, basil, oregano and salt & pepper to pan, simmer until kale leaves have softened, approximately 5 – 7 minutes.
6. Meanwhile, blitz all cheesy sauce ingredients in a blender until smooth.
7. Use a lightly greased baking dish and place pat dried eggplant as a base layer. Spoon in a portion of the tomato mixture and then some of the cheesy sauce (note, the amount of layers will depend on the baking dish, proceed to make as many layers as the mixture allows).
8. Cover with foil and bake for 40-50 minutes or until eggplant has softened (hint: remove foil in the last 10 minutes of cooking to create a golden cheesy sauce).
9. Serve and enjoy!