Aubergine Lasagne Recipe Below ? ⬇️⬇️⬇️⬇️

aubergine lasagne recipe below display image  04564475
aubergine lasagne recipe below display image 04564475

Aubergine lasagne recipe below ? ⬇️⬇️⬇️⬇️⬇️⬇️⬇️
*requires one patient human*


For the Mushroom Sugo
•2 Tbsp of Olive Oil 
•1 Onion 
•2 Cloves of garlic
•250g Chestnut mushrooms
•Vegetable stock
•1 Bay leaf
•A few sprigs of fresh thyme
•1Can of chopped tomatoes 

For the White Sauce 
•2 Tbsp of vegan butter
•2 Tbsp of Plain Flour
•300ml milk alternative
•2tsp Dijon mustard
•2tsbp nutritional yeast 

For the lasagne
•2 aubergines
•Vegan cheese (however much your heart desires – in our case a whole bag ?)

1. Remove the end of the aubergines and slice into 5mm rings lay on a baking tray and season with salt leave for 20 minutes then flip and repeat

2. For the sugo, In a large frying pan heat oil add minced garlic Sauté for a minute or two then add the diced onion when translucent add the finely chopped onions season with salt and pepper and cook until browned. Add the canned tomatoes and puree vegetable stock and herbs stir then simmer for 30 minutes 

3. For the white sauce, melt the vegan butter in a pan, add the flour and cook for a minute, whisk in the milk gradually. when thicken add the Dijon mustard and nutritional yeast 

4. For the Lasagne put 1/3 of the sugo in an ovenproof dish add a layer of white sauce on top. use half the aubergine to layer on top. Repeat with half of the sauce that is left and the remaining aubergine. Top with the remaining sugo and white sauce. sprinkle over the vegan cheese.
5. Preheat the oven to 200°C/400ºF/Gas 6  

6. Cook in the middle of the oven for about 45 minutes ☺️

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