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Eating veggie » Recipes » Aubergine and Bean Lasagne

Aubergine and Bean Lasagne

Preparation 30 mins, Cooking 45 mins

Serves 4-6

Nut-Free

Try swapping haricot beans for flageolet, butter, or borlotti beans for a tasty alternative


Ingredients

For the main dish

  • 2 small aubergines, thinly sliced lengthways
  • 3 tbsp olive oil
  • salt and pepper, for seasoning
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 x 400g can chopped tomatoes
  • 1 carrot, finely diced
  • 1 x 400g can haricot beans, drained and rinsed
  • 1 tsp dried mixed Italian herbs
  • 1 tsp vegetable bouillon powder
  • 6-8 pasta sheets

For the cheese sauce

  • 40g butter
  • 30g plain flour
  • 250ml milk
  • 150g strong vegetarian cheddar cheese, grated

Here is some of the change-making work we do…

Method

  1. Preheat oven to 180°C / 160°C / gas 4.
  2. Brush the aubergine with a little oil, season with salt and pepper, then place onto a hot griddle pan. Cook for 5 minutes on either side on a medium heat, or until sear marks are formed. When all of the slices are cooked, set to one side.
  3. Heat a frying pan on a medium heat. Once hot, add the remaining oil. Heat for 30 seconds. Add the onion and a pinch of salt. Cook for 5 minutes until slightly translucent. Add the garlic, tomatoes, carrot, beans and herbs. Bring to a high simmer. Add the bouillon powder. Turn the heat to medium-low and simmer for 10 minutes. Season to taste with salt and pepper.
  4. To make the cheese sauce: In a small saucepan, melt the butter on a gentle heat. Then add the flour, stirring constantly. Stir for 1 minute, then add the milk a little at a time, stirring well each time until the milk is fully incorporated. The sauce will thicken as the heat increases. When all the milk has been added continue to stir and cook for 2 minutes. Remove from the heat and add 100g of the cheese, stir well and set to one side.
  5. To assemble: place half the tomato sauce into a deep oven-proof dish. Top with slices of aubergine, pasta, then cheese sauce.
  6. Repeat until all the tomato sauce, pasta and aubergine is used up, ending up with a final layer of cheese sauce, making sure the pasta is covered completely.
  7. Cook in the oven for 30 minutes. Add the final 50g grated cheese and return to the oven for another 15 minutes.
  8. Remove from the oven when the cheese is golden and bubbling. Serve immediately.

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Nutrition per serving

427.7 kcal

Calories

17.5g

Protein

23.3g

Fat

>10.4g

Saturates

39.8g

Carbs

0.0g

Sugar

1.01675g

Salt

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