Aubergine Broken Lasagna

Ingredients you'll need

Here's everything that goes into this aubergine broken lasagna. Scroll down to the recipe card for exact measurements and a printable version.

• 2 large aubergines (about 600g total)
• 1 whole bulb garlic
• 5 tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 large red onion, diced
• 1 tsp smoked paprika
• 100 g sundried tomatoes in oil, drained and chopped
• 2 tbsp tomato purée
• 1 tbsp balsamic vinegar
• 2 x 400g tins of plum tomatoes
• 250 g cooked puy lentils (canned or from pouch, drained)
• 200 ml water or vegetable broth
• 100 g walnuts
• 10 g fresh oregano, leaves picked
• 150 ml plant-based single cream (oat or soy)
• 8 dried lasagna sheets
• 100 g plant-based cheese, grated (cheddar or mozzarella style)

How to make it

Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.

1. 1

   Preheat your oven to 200°C (180°C Fan, Gas Mark 6). Line a large baking tray with baking paper.

2. 2

   Slice the aubergines in half lengthways and score the flesh in a diamond pattern. Place them cut-side down on the prepared tray. Slice the top off the garlic bulb to expose the cloves, wrap it in a small piece of foil, and place it on the tray. Drizzle the aubergines with 2 tablespoons of olive oil and season with salt and pepper. Roast for 40 minutes, or until the aubergine is completely soft and tender.

3. 3

   While the aubergines roast, prepare the ragù. In a food processor, pulse the walnuts and fresh oregano leaves until they form a coarse crumb. Set aside. Finely dice the red onion and chop the sundried tomatoes.

4. 4

   Heat the remaining 3 tablespoons of olive oil in a large, deep, ovenproof frying pan or skillet over a medium heat. Add the diced onion with a pinch of salt and sauté for 5-7 minutes until softened and translucent.

5. 5

   Stir in the smoked paprika, tomato purée, and chopped sundried tomatoes. Cook for another 2 minutes until fragrant. Add the balsamic vinegar, tinned plum tomatoes (crushing them with the back of a spoon in the pan), cooked puy lentils, and water. Bring to a simmer and let it bubble gently for 10 minutes for the flavours to meld.

6. 6

   Once the aubergines and garlic are roasted, carefully scoop the soft flesh from the aubergine skins into the simmering ragù. Squeeze the soft, roasted garlic cloves out of their skins into the pan. Stir everything together well, breaking up the aubergine flesh. Season to taste with salt and pepper.

7. 7

   Break the dried lasagna sheets into large, irregular pieces (about 4-5 pieces per sheet) and stir them directly into the ragù, ensuring each piece is submerged in the sauce.

8. 8

   Drizzle the plant-based cream over the surface of the ragù. Sprinkle evenly with the walnut-oregano crumb and the grated plant-based cheese.

9. 9

   Transfer the entire pan to the preheated oven and bake for 25-30 minutes, until the pasta is cooked through, the sauce is bubbling, and the top is golden and melted.

10. 10

    Remove from the oven and let it rest for 10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve.