Hey guys, ~2 months into my new found vegetarian lifestyle and all is going strong. Right now, I’m looking ahead to my return to college and trying to stack up some veggie recipes that will do me in the weeks ahead; also keeping in mind that no meat will mean less protein, so I have to tackle that if I’m going to remain full during the strenuous study/lecture hours of final year!
Ah well, here goes the first one – this DELISH aubergine lasagna which isn’t only a handy one for college students to make, but for anybody really! 😀
- 1/4th of the 375 g dried soya mince from Tesco Irl
- x1 500g gram tub of Italian tomato passatta
- 1/2 tin of chopped tomatoes in their original sauce
- x3 fresh diced mixed bell peppers (I used 1/3rd a bag of fresh frozen mixed peppers from Tesco)
- x2 aubergines
- 1/2 punnet of mushrooms
- Handful of fresh parsley
- x1 standard sized mozzarella ball, served widely in supermarkets (I used half-fat)
- Low-fat grated red cheddar
- Sea salt
- Garlic salt
- If you would like a little crunch in your lasagna, the trick here is to leave on the skins of the aubergines. If you’d rather it without a crunch, simply cut off the stem from both aubergines and peel the skins from them using a potato peeler. Then proceed to cut long, super thin strips of aubergine using a sharp knife.
- Lay the skinned aubergine layers out on a clean, dry tea towel, spritz a little sea salt over the aubergine strips and leave alone for ~30 mins in order for the moisture to be extracted from the veggies.
- Preheat the oven to 180 degrees Celsius.
- Add the tomato passata to a large mixing bowl, followed by your fresh (I used frozen fresh), diced mix peppers, 1/2 punnet of chopped mushrooms, 1 tblspn of honey & 1/2 tblspn of sea salt, a spritz of pepper (to taste), a dash of garlic powder (to taste), some fresh chopped parsley (optional as I’m obsessed with the garlic and parsley combo, plus it was in my garden), and 1/4 a bag of the 375 g dried soya mince available from the wholefoods section of Tesco.
- Mix the above very well and add a drop of water to it if you feel it’s not moist enough. My mum and I had a debate over whether I needed more water in my mixture which goes to show that it’s a personal preference!
- Next, oil the bottom of a casserole or lasagna dish with some olive oil, pat down your aubergine strips and slide the first along the base of the dish to disperse the oil.
- Begin to ’tile’ the dish with your aubergine strips (more sturdy strips to the side, the ones you messed up to the middle ha ha). Layer your sauce on top of the base of aubergines and then add on the second layer of aubergine strips to the sauce.
- After adding more sauce, you’re going to drain your bag of mozzarella (I used half-fat) and chopped it up finely before placing it over the layer of sauce you just added.
- Add your final layer of aubergine strips and whatever sauce is left, onto that again. Add half a tin of chopped tomatoes onto the top of your lasagna and spread it out evenly.
- Place the lid onto the dish and pop it into the oven for 50 minutes.
- After the 50 minutes, remove the dish for the oven, and add low-fat cheddar and a few stalks of fresh parsley to the top of the lasagna. Place the dish back into the oven – without the lid – for a further 10 minutes.
- Voila my fellow students and workers. Tub it up and enjoy it later as much as immediately. 🙂