Lentil ragu and eggplant lasagne
If you love lasagne and you love eggplant parmigiana, you’ll love this hearty vegetarian meal that’s a mix of the two. Slices of baked eggplant are used as the layers in between a rich tomato and lentil sauce, topped with melted mozzarella.
Prep time: 15 minutes Cook time: 80 minutes Lentil ragu Olive oil 1 tablespoon Onion 1, diced Carrot 1 medium-sized, peeled, diced Celery 1 stalk, diced Garlic 2 cloves, chopped Thyme leaves 2 teaspoons chopped Bay leaf 1 Puy or French green lentils 1 cup Tomato paste 1 tablespoon Crushed tomatoes 3 x 400g cans Vegetable or chicken stock 1 ½ cups Spinach leaves 3 cups, roughly chopped Salt Freshly ground black pepper
Eggplants 2 large or 3 medium-sized,
sliced into 1cm-thick rounds Olive oil 2 tablespoons Lentil ragu 3 cups (see above) Mozzarella 1½ cups grated Parmesan ¼ cup grated
Leafy green salad
Heat olive oil in a large saucepan over medium heat. Cook onion, carrot, celery and garlic for six to seven minutes until soft. Add all remaining ragu ingredients, except spinach leaves and bring to a boil. Reduce heat and gently simmer, stirring often, until lentils are tender but still hold their shape and liquid has almost completely evaporated, 35–40 minutes. Add spinach leaves with five minutes of cooking time to go and stir through until wilted. Season to taste with salt and pepper. The finished ragu should be very thick. While the ragu is cooking, prepare the eggplant. Preheat oven to 200ºC. Line two large oven trays with baking paper. Arrange sliced eggplant on prepared oven trays, brush with olive oil and season with salt and pepper. Bake for 20 minutes or until soft and lightly browned. To assemble lasagne, arrange half of the eggplant slices, slightly overlapping, in a single layer on the bottom of a large baking or casserole dish. Spread over 1 ½ cups lentil ragu to cover the eggplant. Sprinkle over half of the mozzarella. Cover with another layer of remaining eggplant and remaining ragu. Sprinkle over remaining mozzarella and then parmesan. Bake for about 20 minutes until cheese is melted and golden. Allow to stand for 10 minutes before cutting and serving. Serve with a big leafy green salad on the side.
TIP: This recipe can be frozen whole or in individual portions for a quick ‘heat and eat’ lunch or dinner.
Wheat free Gluten free Vegetarian Freezes well