1st Anniversary and Vegan Grilled Aubergines Lasagne

It’s been exactly 1 year since I started Green Trails&Teapot Tales with my first vegan pledge to find out how it would be to eat more sustainably, so I thought I’d share a really delicious recipe for vegan lasagne – which, being half Italian, I’m aware is a bit of a blasphemy – definitely worth of any sort of celebration. Blog anniversaries, your cat’s birthday…any excuse to eat this! 🙂  I made them a few weeks ago and must make them again soon!

During the past year I have tried a multitude of sustainable dishes that are amazingly tasty and this is yet another one.

I found this recipe on the Peta site – and made it with slight variations – and it uses grilled aubergines which have a really lovely taste and meaty texture, fresh tomatoes and tofu “ricotta” as a very nice cheesy substitute. Try it if you don’t believe me 🙂

The fresh tomatoes give it such a lovely fresh flavour…I love these lasagne. This whole dish is tasty, light and yet filling and satisfying.

 

Vegan Grilled Aubergines Lasagne – serves 6 – 8

Ingredients:

Tofu ricotta:

– About 500g of firm tofu, drained

– 1 Tbsp extra virgin olive oil and 1 tbsp lemon juice

– 1 Tsp of basil and 1tsp of parsley

– 3/4 Tsp salt

– 1 Clove of garlic, chopped finely

Sauce:

– About 900g of fresh tomatoes

– 2 Tbsp extra virgin olive oil

– Salt and pepper

– 2 tsp of sugar

To assemble:

– 9 Vegan lasagne sheets (simply egg-free really)

– 2 Medium aubergines

– 2 Tbsp extra virgin olive oil

– Salt and pepper

Tofu Ricotta Ingredients

Tofu Ricotta Ingredients

To prepare the tofu ricotta:

Mash the tofu in a bowl using a fork and add the rest of the tofu ricotta ingredients and mix together.

Tofu Ricotts

Tofu Ricotta

To prepare the sauce:

Put the tomato sauce ingredients in a mixer and blend until smooth, seasoning to taste.

 

Preheat the oven to 180C / 350F.

If your lasagne sheets need to be pre-cooked, do so now according to packet instructions.

Cut the aubergines vertically into 1/2 inch slices;

Cook them over a hot grill for about 3-4 minutes until they’re lovely and charred;

Grilled Aubergines

Grilled Aubergines

 

In an oven dish, layer some of the sauce, how many lasagne sheets fit in the dish, aubergine slices, more sauce and then ricotta, repeat until all the ingredients are layered.

 

Layer the delicious ingredients

Layer the delicious ingredients

 

Bake for around 25 minutes.

 

Grilled Aubergines and Tofu Ricotta Vegan Lasagne

Grilled Aubergines and Tofu Ricotta Vegan Lasagne

Enjoy! 🙂

 

Have you tried meat-free lasagne before?

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