Roasted Aubergine Lasagne | Italian Vegan Recipes | Veganuary ZA

Ingredients

• 250g puy lentils (or substitute vegan mince)
• 12 large tomatoes, or use 2 tins of chopped tomatoes
• 2 tbsp tomato puree
• 2 aubergines
• 1 carrot, diced
• 4 cloves of garlic
• 1 stick of celery, diced
• 1 large onion, diced
• 1 red pepper
• Dark soy sauce, 2 tbsp
• Vegetable stock, 1 pt good quality vegetable bouillion works best
• Small sprig of fresh thyme
• 400ml almond or soy milk
• 2 tbsp plain flour
• 40g vegan margarine
• 120g grated hard vegan cheese such as vegan parmesan
• 1 packet of egg free lasagne pasta
• Black pepper, white pepper and sea salt
• 2 bay leaves
• Handful of fresh marjoram