This low-carb lasagne uses roasted aubergine instead of pasta to create deliciously savoury layers that is keto and paleo friendly. The version we’ve made is vegan with the mushroom tofu mince and the use of vegan cheese, but it’s entirely customisable! A wonderful addition to your weekly dinner roundup.
Equipment
- Large mixing bowl
- Baking tray
- Ovenproof dish
- Baking paper
- A large pan
Ingredients
- 3 aubergine, sliced lengthwise ½ inch thick
- 400g mushrooms, finely diced
- 1 packet (300g) firm tofu, drained and crumbled
- 200g vegan cheese, shredded
- 1 can diced tomatoes
- 1 yellow pepper, sliced into strips
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tsp dried basil
- 6 cherry tomatoes, halved (optional)
Method
- Preheat oven to 220C with fan. Line a baking tray with baking paper and set aside. Add sliced aubergine to mixing bowl, sprinkle with 1 tsp salt and massage in. Set aside for 30 minutes to sweat.
- In the meantime, put pan over high heat and add 1 tbsp olive oil, add onions and cook until fragrant and starting to brown. Add mushrooms, mix well and allow mushrooms to sweat and eventually brown.
- Once browned, turn heat down to medium-high, add garlic, oregano and basil. Stir well and cook for a minute or two.
- Next, add crumbled tofu, diced tomatoes, tomato paste, remaining salt and black pepper, mix well and simmer for another 10 minutes.
- Once sauce is done, it’s time to assemble the lasagne. Start by ladling a few spoonfuls of sauce onto the bottom of your baking dish, top with a layer of roasted aubergine, cover with shredded cheese, then layer roasted pepper and repeat until all ingredients are finished. Top with a final layer of cheese. We also added a few halved cherry tomatoes for some colour.
- Bake for 15 minutes or until cheese is browned on top. Allow to rest for 5 minutes before serving.
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