Do you love lasagna but avoid it because it’s rich in simple carbs, you are celiac or because so much cheese make you sick? Don’t go too far, I’ve got the solution for you! A couple of simple twists to the traditional recipe and you will be able to enjoy the most delicious lasagne ever, gluten-free, grain free and vegan!
Sliced aubergine instead of the lasagna pasta sheets, a vegan ragu made with caviar lentils is the main filling and a delicate and smooth cauliflower sauce will be in place of the classic bechamel, all topped with a crunchy “cheesy” topping.
This vegan lasagna is pure goodness. Aubergines or eggplants as they are known in the States or Australia are very high in fibre, folate, manganese and antioxidants, they are also a great source of magnesium which helps with nerve and muscle contraction. Using them instead of the pasta sheets will allow you to reduce considerably the amount of carbs from your plate. Homemade Tomato sauce brings the flavor of summer to your table, so colourful, fresh, healthy and full of antioxidants. Caviar lentils are tiny black and round lentils, also called beluga lentils. Lentils are an excellent way for vegans to incorporate protein into their diet, they are a good source of iron and are low GI.
I would love to know what you think about today’s recipe, if you can’t wait to give it a try and to see all your creations, so please, tag #healthyforkful on Instagram so I don’t miss any!!!
Delicious gluten free, vegan Aubergine Lentil Lasagne
- 1 big aubergine slice into circles
- 1/2 cup caviar lentils
- bay leaf
- 1 kilo ripe plum tomatoes chopped
- 2 shallots finelly chopped
- 1 tablespoon extra virgin olive oil
- pinch sea salt and black pepper
- freshly garden herbs (basil, thyme, parsley...) chopped
- 300 gr cauliflower cut into florets
- 1 teaspoon extra virgin olive oil
- 1 shallot
- 30-50 ml plant base milk
- sea salt
- 90 gr raw cashews
- 9 gr nutritional yeast
- a pinch sea salt
Start by boiling the caviar lentils. Place the caviar lentil in a pot with water, salt and bay leaf, put over high heat and bring it to boil. Reduce the heat to medium and let it cook until lentils are soft, about 20 minutes.
Drain and reserve.
Meanwhile grill the aubergine. Brush both sides of each slice with olive oil. Place a grill pan over high heat and when hot add the aubergine slices, cook for 3-4 minutes and turn them to the other side. When cook remove and reserve.
Sauté shallots in the olive oil over medium heat.
Add chopped tomatoes, cover with a lid, lower the heat, add herbs, season and let it simmer until tomatoes are soft, about 15 to 20 minutes
Remove the lid and smash tomatoes with the back of a fork. This is the kind of chunky tomato sauce I love folding on pasta, beans and vegetable dishes.
For the lasagne you will only need about a cup (250gr) of the tomato sauce. Keep the rest in a glass container in the fridge up to 3-4 days. If you want a thicker sauce let it reduce 10 minutes longer and if you prefer a smoothier sauce just blend it through a strainer or blend with a hand blender.
Place cauliflower in a saucepan of boiling water and cook for 15 minutes until tender. Drain and set aside.
Sauté shallot in a saucepan with a bit of olive oil until soft, 4 minutes.
Place cauliflower, onion, milk, salt and pepper in a blender and blend until smooth.
Add all ingredients to a food processor and mix until achieve a fine meal texture. You will need about 2 tablespoons for the lasagne. Keep the rest in the fridge for several weeks.
Mix the cooked caviar lentils with a cup of tomato sauce.
Drizzle with oil the bottom of a baking dish and layer with the grilled aubergine.
Spread the tomato lentil sauce and cover with the remained grilled aubergine.
Spread over the bechamel and sprinkle with the vegan parmesan cheese.
Grill in the preheated oven for 15-20 minutes until golden.