Vegetarian aubergine lasagne – Food & Home Magazine
Vegetarian aubergine lasagne with ricotta, spinach, and olives—serves 6-8 in 2 hours. Perfect plant-based meal! 🍝🔗https://www.foodandhome magazine.com/recipes/vegetarian-aubergine-lasagne
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Ingredients
- 3 large aubergines, stems removed
- salt, to sprinkle
- <h3>FILLING</h3>
- 2 tbsp olive oil
- 4 spring onions, trimmed and sliced
- 1 tbsp dried oregano
- 2 x 400g tins diced tomatoes
- 1 x 400g tin lentils, drained
- 3 handfuls baby spinach
- 50g pitted black Mission olives, halved
- handful fresh basil, chopped + extra leaves, to garnish
- salt
- freshly ground black pepper
- 250g ricotta cheese
- 250g mozzarella cheese, grated
- 200g mature Cheddar, grated
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