Creamy Vegan Aubergine Lasagne
This is a delicious, creamy aubergine lasagne, with a vegan béchamel that's made of oat drink rather than milk. It's so tasty and even better, packed with goodness from the aubergine and beans.
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes
Servings: 4
Ingredients:
For the aubergine filling:
2 aubergines (cut lengthways into 1 cm thick slices)
2 tbsp olive oil
1 can cannellini beans (drained)
salt & pepper
For the vegan béchamel:
1 onion (finely chopped)
2 garlic cloves (finely chopped)
100 g vegan butter
70 g plain flour
400 ml minor figures oat drink (or any oat drink)
1 tbsp miso paste
1 tsp oregano (dried)
For topping:
35 g vegan parmesan (grated)
3 tbsp breadcrumbs
Recipe:
Start by roasting the aubergines. Heat the oven to 200C/180C fan/gas mark 6. Brush the aubergine slices with olive oil and season with salt and pepper. Arrange on a large baking tray and roast for 20-25 minutes, until golden and softened. Set aside.
Next, make the vegan béchamel. Melt the vegan butter in a saucepan over medium heat. Add the onion and garlic. Cook over a low heat, until fragrant, for 3-4 minutes.
Whisk in the flour and cook for 1 minute. Gradually add the oat drink, whisking continuously to avoid lumps. Simmer for 3-4 minutes, until just thickened. Stir in miso paste, oregano, and season well with salt and pepper.
To assemble the lasagne, spread a thin layer of béchamel over the bottom of a medium sized baking dish. Add a layer of aubergine, then top with a handful of cannellini beans and a ladle of béchamel.
Repeat the layers until all ingredients are used. Finish with a generous layer of béchamel on top. Sprinkle with vegan cheese (if using) and breadcrumbs.
Cover loosely with foil. Bake for 30 minutes, then remove the foil and bake for a further 15 minutes, or until bubbling and golden. Rest for 15 minutes before slicing.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
