2-4 servings
Ingredients
- 2 onions sliced
- 1 tbsp olive oil
- 4 cloves garlic sliced
- 1 small aubergine sliced into small cubes
- 1 tbsp smoked paprika
- 2 tbsp tomato purée
- 1 tbsp tomato ketchup
- 1 tbsp rose Harissa paste or 1 tsp Harissa paste
- 400 g cherry tomatoes sliced
- 400 g can tomatoes
- 1/2 jar sun dried tomatoes drained and sliced
- 1 tsp sea salt
- Pinch chilli flakes
- 2 tbsp plant based milk
- 6 Lasagne sheets – dried not egg
For the pesto
- 30 g basil
- 50 g pine nuts
- 3 tbsp extra virgin olive
- Juice 1/2 lemon
- Pinch sea salt
- 3 tbsp nutritional yeast
- 50 g water
For the toppings
- Fresh dill
- A drizzle of olive oil
- Chilli flakes
Instructions
- In a large pan, add the olive oil and onion and then fry the onion on medium for 8-10 minutes until soft.
- Add the garlic and stir to combine.
- Now add the aubergine and fry for 2-3 minutes to soften a little.
- Add the smoked paprika, harissa, ketchup and tomato purée and stir to combine, simmer for a minute then add cherry tomatoes, sun dried and tin tomatoes. Simmer for 15 minutes.
- Season with salt, pepper and chilli flakes and stir in the plant based milk
To cook the lasagne sheets
- In a large flat frying pan, add 3 lasagne sheets to boiling salted water.
- Boil for 12 minutes or until soft and just cooked in the middle.
- Refresh in cold water, set aside.
To make the pesto
- Add all the ingredients to a food processor and blitz to combine.
To serve
- Fold the lasagne sheets into the sauce.
- Top with fresh dill, extra virgin olive oil and chilli flakes.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.