Roasted Aubergine Lasagne | Italian Vegan Recipes | Veganuary

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 garlic cloves
• 1 stick of celery, diced
• 1 large onion, diced
• 1 red pepper
• 2 tbsp dark soy sauce
• 570 ml vegetable stock (good-quality bouillon)
• 1 fresh thyme sprig (small)
• 400ml almond or soy milk
• 2 tbsp plain flour
• 40g vegan margarine
• 120g grated hard vegan cheese such as vegan parmesan
• 250 g egg-free lasagne sheets
• 1/4 tsp black pepper (plus white pepper and sea salt)
• 2 bay leaves
• 30 g fresh marjoram