Go Back
CeeCee

Fibroid-Friendly Aubergine Lasagne

Quick Vegan Recipe
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Resting Time 10 minutes
Total Time 2 hours
Servings: 6 Servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Aubergine Layers
  • 3/4 Large Aubergines, Sliced Lengthwise into 1/4 - inch thick strips or cut into circles
  • 2 Tbsp Olive Oil
  • Salt & Pepper to taste
Tomato Sauce
  • 1 Large Onion (finely chopped)
  • 3 Cloves Garlic (minced)
  • 2 Carrots (grated or finely chopped)
  • 2 Celery Sticks (finely chopped)
  • 2 Can Chopped Tomatoes 400g (can use freshly chopped)
  • ½ Cup Vegetable Broth
  • 1 Tsp Dried Oregano
  • 1 Tsp Dried Basil
  • 1 Tsp Bay Leaf
  • 1 Tsp Cumin
  • 1 Tsp Paprika
  • 1 Tsp Red Pepper Flakes (Optional for extra spice)
  • Salt & Pepper to taste
  • 1 Tbsp Sugar Free Maple Syrup (optional, to balance acidity)
Creamy “Ricotta” & “Bechamel” Sauce
  • (Choose ONE of the following options based on dietary needs)
Option 1: Cashew-Based
  • 1 ½ Cups Raw Cashews Soak in hot water for 30 minutes
  • 1 ½ Cup Nutritional Yeast
  • ¼ Cup Lemon Juice
  • ½ Tsp Garlic Powder
  • ½ Tsp Onion Powder
  • ½ Cup Plant-Based Milk (Almond or Oat Milk)
  • 1 Tbsp Olive Oil
  • Salt & Pepper to Taste
Option 2: Nut-Free
  • 1 ½ Cups Raw Sunflower Seeds Soak in hot water for 30 minutes
  • 340g Or 1 Block Silken Tofu Drained
  • ½ Cup Nutritional Yeast
  • ¼ Cup Lemon Juice
  • ½ Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Olive Oil
  • 1 Cup Plant-Based Milk
  • Salt & Pepper to Taste
Optional Toppings
  • Fresh Basil
  • Vegan parmesan or toasted pine nuts (if no nut allergy) for a nutty crunch
  • Toasted pumpkin seeds or sunflower seeds (for a nut-free crunch)

Method
 

Prepare the Aubergine
  1. Preheat your oven to 200°C (400°F). Brush both sides of the aubergine slices with olive oil and season with salt and pepper.
  2. Place them on a baking sheet in a single layer and roast for 15-20 minutes, flipping halfway, until they are soft and lightly browned. Set aside.
Prepare the Tomato Sauce
  1. While the aubergine is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 8-10 minutes.
  2. Add the garlic and cook for another minute until fragrant. Stir in the chopped tomatoes, vegetable broth, all the herbs, and spices, and maple syrup (if using).
  3. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavours to meld. Remove the bay leaf before using.
Prepare the Creamy Sauce
    Option 1 Cashews or Sunflower Seeds
    1. Drain the soaked nuts or seeds and rinse well.
    2. In a high-speed blender, combine the cashews or sunflower seeds, nutritional yeast, lemon juice, garlic powder, onion powder, plant-based milk, and a tablespoon of olive oil.
    3. Blend until the mixture is completely smooth and creamy. Season with salt and pepper.
    Option 2 Silken Tofu
    1. In a high-speed blender, combine the drained silken tofu, nutritional yeast, lemon juice, garlic powder, onion powder, and a splash of plant-based milk
    2. Blend until the mixture is completely smooth. Add a tablespoon of olive oil and blend briefly to combine. Season with salt and pepper.
    Assemble the Lasagne
    1. Lightly grease a large baking dish. Start with a thin layer of the tomato sauce on the bottom.
    2. Place a layer of the roasted aubergine slices on top of the sauce.
    3. Spoon a generous amount of the creamy sauce over the aubergine layer and spread evenly.
    4. Add another layer of tomato sauce on top of the creamy sauce.
    5. Repeat the layering process: aubergine, creamy sauce, and tomato sauce, until all ingredients are used, finishing with a final layer of the creamy sauce on top. (optional, add some shredded cheese or parmesan)
    Bake the Lasagne
    1. Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and bubbling.
    Rest & Serve
    1. Let the lasagne rest for at least 10 minutes before serving. This allows it to set and makes it much easier to slice. Garnish with fresh basil or other optional toppings.
    2. You can serve this on the side with a salad or a side of steamed broccoli or spinach.

    Notes

    Ingredient Swaps

    • For the Aubergine: If you're not a fan of aubergine, or want to add more vegetables, you can substitute or add layers of courgette (zucchini), roasted red peppers, or spinach.
    • For the Ricotta: If you don't have ricotta, a great substitute is a mixture of full-fat cottage cheese and a little parmesan. You can also use a thick, Greek-style yogurt (though this will change the flavor slightly). For a vegan option, use a cashew-based ricotta or a firm tofu blend.
    • For the Cheese: Don't have mozzarella? Try using provolone for a sharper flavor and excellent melt, or a mixture of fontina and parmesan for a gooey and nutty twist.
    • For the Meat: To make this a meat-based dish, add browned mince (ground beef) or crumbled Italian sausage to your tomato sauce.
    • Gluten-Free: Simply use gluten-free lasagna sheets. Most brands perform just as well as the traditional kind.