Wednesday, 29 September 2010

Aubergine and lentil lasagna

Serves 4-5

For the ragù

50g soy mince
100g red lentils
One medium to large onion
3 fat cloves garlic
One tin chopped tomatoes
5 tablespoons tomato purée
½ teaspoon cocoa powder
1 teaspoon sugar
A glug of tomato ketchup
12 tea spoons Bisto favourite gravy granules (veggie friendly)
One tablespoon dried basil
One tablespoon fresh basil
Pinch cayenne pepper
Pinch paprika

For the white sauce

75g butter
70g flour
500ml milk

Glug of olive oil
One medium to large aubergine
125g packet of mozzarella
Salt and pepper for seasoning

4-5 plain lasagna sheets
4-5 spinach lasagna sheets

Slice the aubergine lengthways and salt by placing in a large baking tray, covering with salt and leaving for 30-40 minutes.

Heat the oil in a large pan and add the onion, chopped. Stir for five minutes then add the garlic, chopped, cook for another five minutes. Add the soy mince and lentils and stir well to ensure they are coated with oil. Add the tin of chopped tomatoes and 200ml water. Turn the heat right down and keep stirring for another fifteen to twenty minutes, adding the tomato purée, ketchup, cocoa powder, sugar, gravy granules, basil (in whichever order you like) and enough water to ensure the mixture doesn’t stick to the pan. Season with nutmeg, paprika, cayenne pepper, salt and ground black pepper to taste.

Meanwhile, heat the butter in a smaller pan on a low heat and add the flour when the butter is bubbling. It should form a paste. Stir. Then, gradually add the milk and stir until absorbed. Repeat the process until you have the desired consistency. Keep cooking on a low heat, stirring all the time and adding more milk or water if required. Season well with salt and ground black pepper. Generously grate nutmeg into the sauce and stir.

Turn off the heat for the ragù and white sauce. Preheat the oven to 190 degrees.

Rinse the aubergine and pat dry with kitchen roll. Fry in olive oil for five minutes on both sides until golden.

Spread half the ragù evenly on the bottom of a large, rectangular baking dish. Add a layer of half the aubergines. Pour a third of the white sauce on top and spread out evenly. Place the spinach lasagna sheets on top, breaking off pieces from the corners if necessary to make the sheets fit the dish. Add the remaining ragù and spread out evenly on top of the lasagna. Add the rest of the aubergines in a layer. Cover with white sauce and spread out evenly. Add the plain lasagna sheets. Top with the remaining white sauce and spread the mozzarella evenly on top.

Bake for 35 minutes until golden and bubbling.

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