{"id":2565,"date":"2008-03-28T18:03:00","date_gmt":"2008-03-28T22:03:00","guid":{"rendered":"https:\/\/veganlovlie.com\/2008\/03\/aubergine-and-mushroom-lasagna\/"},"modified":"2022-08-31T20:03:34","modified_gmt":"2022-09-01T03:03:34","slug":"aubergine-and-mushroom-lasagna","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/aubergine-and-mushroom-lasagna\/","title":{"rendered":"Aubergine and Mushroom Lasagna"},"content":{"rendered":"<p><picture><source srcset=\"https:\/\/veganlovlie.com\/wp-content\/uploads\/DSCN0744_piecesm.webp \"  type=\"image\/webp\"><img src=\"https:\/\/veganlovlie.com\/wp-content\/uploads\/DSCN0744_piecesm.jpg\" class=\" sp-no-webp\" alt=\"Vegan Vegetarian Lasagna\" decoding=\"async\" border=\"0\"  > <\/picture><\/p>\n<p>Ingredients:<br \/>\n9 lasagna sheets<\/p>\n<p>Filling:<br \/>\n1 big aubergine sliced<br \/>\nHoi Sin sauce (vegan)<br \/>\n250g fresh sliced mushrooms (of your choice, I used a mixed of oyster mushrooms and the normal white ones)<br \/>\n100g fresh spinach leaves<br \/>\n2 tablespoon vegetable oil<br \/>\nSalt<\/p>\n<p>Sauce:<br \/>\n2 tins (800g) of tomato puree<br \/>\n1 medium sized chopped onion<br \/>\n1 teaspoon olive oil<br \/>\nDried basil or thyme<br \/>\nSalt to taste<\/p>\n<p>or<br \/>\n1 big jar (500g) pasta sauce of your choice<\/p>\n<p>Garnish:<br \/>\nHalved black olives<br \/>\nChopped spinach leaves<br \/>\nPepper<\/p>\n<p>Prepare the aubergine:<\/p>\n<ul>\n<li>Lightly coat each sliced aubergine in the Hoi Sin sauce and sprinkle some salt<\/li>\n<li>In a non-stick pan, shallow fry the aubergine slices in the vegetable oil for about 5-7min turning occasionally.<\/li>\n<li>Remove from heat, set aside.<\/li>\n<\/ul>\n<p>Make the sauce:<br \/>\n(You can omit this step to save time if you are using pasta sauce)<\/p>\n<ul>\n<li>In the same pan, add 1 teaspoon of olive oil.<\/li>\n<li>Add the onions, allow to brown a little.<\/li>\n<li>Pour in the tomato puree<\/li>\n<li>Add salt and basil or thyme<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>Simmer on low heat for about 3-5min.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Preheat oven at 180 degrees Celsius<\/p>\n<p>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.<\/p>\n<ul>\n<li>Pour a bit of sauce in the bottom of a <a href=\"http:\/\/www.amazon.co.uk\/gp\/product\/B0014DI478?ie=UTF8&amp;tag=veganlovlie-21&amp;linkCode=as2&amp;camp=1634&amp;creative=6738&amp;creativeASIN=B0014DI478\">lasagna dish<\/a><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.assoc-amazon.co.uk\/e\/ir?t=veganlovlie-21&amp;l=as2&amp;o=2&amp;a=B0014DI478\" alt=\"\" width=\"1\" height=\"1\" border=\"0\"> approximately 23cm x 30cm (9&#215;12 inch).<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>Place a layer of lasagna sheet over the sauce, using three dry sheets and leaving a little space in between them.<\/li>\n<li>Pour some sauce over them. Place the aubergine to fill this layer completely. And again pour a little sauce over the aubergine.<\/li>\n<li>Add another layer of lasagna sheets and a little sauce.<\/li>\n<li>Add the sliced mushrooms and the spinach leaves.<\/li>\n<li>Pour some sauce.<\/li>\n<li>Place the final layer of lasagna sheets and pour the remaining sauce.<\/li>\n<li>Cover with foil and bake for 30min.<\/li>\n<li>Then remove the foil and bake for another 20min.<\/li>\n<li>Remove from the oven and sprinkle with black olives, the chopped spinach leaves, and a little pepper.<\/li>\n<li>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.<\/li>\n<li>Remove from the oven and allow 15min before cutting and serving.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><picture><source srcset=\"https:\/\/veganlovlie.com\/wp-content\/uploads\/DSCN0741_dishsm.webp \"  type=\"image\/webp\"><img src=\"https:\/\/veganlovlie.com\/wp-content\/uploads\/DSCN0741_dishsm.jpg\" class=\" sp-no-webp\" alt=\"Vegan Vegetarian Lasagna\" decoding=\"async\" border=\"0\"  > <\/picture><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/veganlovlie.com\/aubergine-and-mushroom-lasagna\/\">Read More<\/a><\/p>","protected":false},"author":1,"featured_media":4979,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[5,114],"tags":[3362,220,594,139],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - 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