Aubergine and Mushroom Lasagna


Vegan Vegetarian Lasagna

Ingredients:
9 lasagna sheets

Filling:
1 big aubergine sliced
Hoi Sin sauce (vegan)
250g fresh sliced mushrooms (of your choice, I used a mixed of oyster mushrooms and the normal white ones)
100g fresh spinach leaves
2 tablespoon vegetable oil
Salt

Sauce:
2 tins (800g) of tomato puree
1 medium sized chopped onion
1 teaspoon olive oil
Dried basil or thyme
Salt to taste

or
1 big jar (500g) pasta sauce of your choice

Garnish:
Halved black olives
Chopped spinach leaves
Pepper

Prepare the aubergine:

  • Lightly coat each sliced aubergine in the Hoi Sin sauce and sprinkle some salt
  • In a non-stick pan, shallow fry the aubergine slices in the vegetable oil for about 5-7min turning occasionally.
  • Remove from heat, set aside.

Make the sauce:
(You can omit this step to save time if you are using pasta sauce)

  • In the same pan, add 1 teaspoon of olive oil.
  • Add the onions, allow to brown a little.
  • Pour in the tomato puree
  • Add salt and basil or thyme
  • Simmer on low heat for about 3-5min.
  • Preheat oven at 180 degrees Celsius

    We are going to use the sauce in 6 parts so you have an idea how much to use for each layer that requires it.

    • Pour a bit of sauce in the bottom of a lasagna dish approximately 23cm x 30cm (9×12 inch).
  • Place a layer of lasagna sheet over the sauce, using three dry sheets and leaving a little space in between them.
  • Pour some sauce over them. Place the aubergine to fill this layer completely. And again pour a little sauce over the aubergine.
  • Add another layer of lasagna sheets and a little sauce.
  • Add the sliced mushrooms and the spinach leaves.
  • Pour some sauce.
  • Place the final layer of lasagna sheets and pour the remaining sauce.
  • Cover with foil and bake for 30min.
  • Then remove the foil and bake for another 20min.
  • Remove from the oven and sprinkle with black olives, the chopped spinach leaves, and a little pepper.
  • Switch off the heat and place in oven for another 10min before removing. This is to allow the spinach to cook a little but not burn.
  • Remove from the oven and allow 15min before cutting and serving.
  • Vegan Vegetarian Lasagna

    Tags:

    You may also like

    Comments are closed here.

    Visit our Shop on Etsy

    Catch us Elsewhere

    Join the Veganlovlie Cocoon!

    Never miss out. Sign up for updates and receive vegan recipes, fusion Mauritian recipes, cooking tips & other resources.
       

    Or Subscribe via Bloglovin/RSS/Reader

    How-To’s and Cooking Tips

    Vegan Cookbook Shelf

    Join over 30K Fans on Facebook

    Follow us on Google+