This is the kind of recipe I come up with when I haven’t had a chance to eat anything substantial during the day and the fatty in me is begging to be fed something heavy. That’s not to say that this lasagna isn’t packed full of goodness because it is! It’s high in protein (which us vegetarians need) and fibre and if you use brown lasagna sheets it’s low GI too, keeping you fuller for longer. The reason I say my fatty side created this recipe is because it’s definitely got more to it than it really needs and if I’m being good (and ignoring the fatty) I omit the white sauce.
2 large aubergines, sliced into thin circles
1 large onion, chopped
30g sun dried tomatoes, sliced
1 can lentils
50ml tomato paste
2 tins chopped tomatoes
2 large garlic cloves, crushed
handful fresh basil, chopped (and full leaves to serve)
fresh lasagna sheets
For white sauce:
25g/1oz plain flour
600ml/1 pint milk
salt and white pepper
Heat grill to a medium, high heat while you prepare the aubergine. Cut aubergine into thin circles and lay-out on a baking sheet. Cover with olive oil and season. Grill for 20 minutes or until, moist, soft and delicate, turning half way.
While aubergine grills: Put onions into a large, heavy based pan and douse in a generous helping of olive oil. Turn the heat to medium and saute the onions until they are soft and of a translucent yellow colouring. Add sun-dried tomatoes and cook for a further minute. Add lentils, tomato paste, garlic and Italian seasoning. Cook for a further two minutes allowing the flavours to fuse with the lentils. Add tinned tomatoes, garlic, fresh basil, salt and pepper. Cook on low heat for 5 minutes and set aside while you make the white sauce.
Prepare white sauce: Melt the butter in a saucepan. Stir in the flour and cook for 1-2 minutes.Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.Simmer gently for 8-10 minutes and season with salt and white pepper.
Preheat the oven to 190°C, gas mark 5. Cover the bottom of a medium-sized ovenproof serving dish with olive oil. Begin layering the lasagna with a single layer of lasagna sheets. Spread 1/3 lentil mix onto the lasagna sheets, top with 1/2 of the aubergine circles, cover with 1/3 white sauce and finally 1/3 of the sliced mozzarella. Repeat layering, finishing with final layer of lasagna, covered with lentils, white sauce and mozzarella. Bake in the oven, uncovered, for 20-25 minutes until bubbling and brown.