If you’re under the impression that a plant-based lifestyle excludes lasagne, Think again! This butternut squash & aubergine vegetable lasagne recipe is just as delicious (if not more delicious!) than its meaty counterpart, and it certainly brings an army of useful nutrients to the table. 

Aubergine Lasagne

Healthy Aubergine Lasagne

The best part about making a homemade butternut squash & aubergine lasagne is that most of the process is hands-off. Let your sauce simmer, let your veggies roast, and let your lasagne bake while you sit back and relax!
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr 45 mins
Course Main Course
Cuisine Italian
Servings 6
Calories 405 kcal

Equipment

  • Chopping Board
  • Knife
  • Vegetable peeler
  • Can opener
  • Small saucepan
  • Spatula
  • Blender or food processor
  • Lasagne dish (approx. 6×10 inch)
  • Baking Tray
  • Baking parchment or silicone sheet

Ingredients
  

  • 6-8 lasagne sheets
  • 1 aubergine thinly sliced
  • ½ small butternut squash peeled, seeds removed, thinly sliced
  • 180 g firm tofu
  • Juice of ½ lemon
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 tbsp nutritional yeast
  • 100 ml vegetable stock
  • ½ tsp salt or to taste

For the tomato sauce

  • 1 tbsp olive oil
  • ½ brown onion peeled, diced
  • 2 cloves garlic peeled, minced
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp salt or to taste
  • ½ tsp white pepper
  • ½ tsp smoked paprika
  • 1 can chopped tomatoes
  • 1 tbsp tomato paste
  • 100 ml boiling water

Instructions
 

  • Line a baking tray with parchment and lay out the butternut squash slices. Bake at 230 C for 20-25 mins.
  • Add aubergine slices to a bowl and sprinkle them generously with salt. Make sure evry piece is coated. Leave it to sit for about 10 minutes. Aubergine will release juice, which will rid it of bitterness. Wash off the salt and pat the slices dry with a tea towel or paper towel.
  • In the meantime, make tomato sauce. In a small saucepan, sauté onion and garlic in olive oil for about 5 minutes. Add herbs, salt, pepper, paprika, canned tomatoes, tomato paste, and hot water. Mix everything together and bring to a simmer. Simmer for about 15 minutes on low heat.
  • To make the vegan “ricotta” layer, add tofu, lemon juice, vegetable stock, nutritional yeast, garlic powder, onion powder, and salt to a blender. Blitz everything together until smooth.
  • When the sauce is ready, and the butternut squash slices have been lightly roasted, let’s assemble the lasagne. Place a couple of dry lasagne sheets into the bottom of your dish. They do not have to overlap, as the pasta will expand when cooked. Add a layer of tomato sauce, followed by aubergine slices and butternut squash slices. Drizzle some “ricotta” and repeat from the start. You’re aiming for 3-4 layers, so ration your ingredients.
  • Cover the dish with aluminium foil (or a lid, if it has one). Bake in a pre-heated oven at 220C for 60 minutes. Uncover the dish and cook for further 15 minutes.

Notes

If you can find gluten-free lasagne sheets, this recipe will work just as well.
Feel free to sprinkle some store-bought vegan cheese on top when you uncover the dish for the last 15 minutes.
You can use store-bought vegetable stock or make your own at home. Depending on its salt content, you might not even need to add any extra salt at the end.
For a soy-free ricotta, replace tofu with the same volume of cashews. It’s best to pre-soaked them the night before.

Nutrition

Calories: 405kcal
Keyword Aubergine, Butternut Squash, Lasagne, Recipe, Vegan, Vegetarian
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