Aubergine, Lentil and Pepper Lasagne

Gather garlic cloves, sea salt, aubergines, vegan cheese and black pepper.

Gather red pepper, onions, chopped tomatoes, vegan milk and olive oil.

Gather water, green lentils, dried mint, dried lasagne sheets and plain flour.

Thinly slice the aubergines into 1 cm half moons.

Place the sliced aubergines on a baking sheet and sprinkle with sea salt and leave for 10 minutes.

Gently squeeze out the excess moisture from the aubergines slices using paper towels.

Wipe out any excess sea salt and moisture on the baking sheet and place the aubergines back on the baking sheet and drizzle with 3 tablespoons of the olive oil.

Toss the aubergines with your hands until well coated, then arrange in one layer.

Bake in the oven (200°C) for 20-25 minutes, or until softened and lightly browned. Remove from the oven and set aside.

Place the green lentils in a medium saucepan and cover with plenty of hot water.

Add a pinch of sea salt, partially cover and cook for 25 minutes, stirring occasionally, over a medium low heat.

Drain the green lentils and set aside.

Thinly slice the onions.

Finely chop the red pepper.

Heat the remaining 2 tablespoons of olive oil in a large pan over a medium heat, add the onions and sauté for 8 minutes, stirring regularly.

Add the red pepper and sauté for 4 minutes, then stir in the garlic cloves, aubergines, and green lentils.

Add the chopped tomatoes and measured water, add the dried mint and season with sea salt and black pepper.

Bring to a gentle simmer and cook for 10 minutes, stirring occasionally. Remove from the heat and set aside.

Melt the cubed butter in a large pan over a medium heat, add the plain flour and whisk to combine, then pour in the warm vegan milk and whisk constantly until the sauce is thickened, about 6-7 minutes.

Add two-thirds of the grated vegan cheese and mix well. Season with black pepper and sea salt if needed. Remove from the heat.

Spread about a third of the filling over the base of a baking dish.

Cover with a single layer of dried dried lasagne sheets.

Spoon over another third of the filling and add a second layer of dried lasagne sheets.

Pour over half of the cheese sauce and spread roughly, then top with the remaining filling, spreading gently.

Add the last layer of dried lasagne sheets and spread the rest of the cheese sauce over.

Sprinkle the remaining grated vegan cheese over the top.

Bake at 180°C for 35-40 minutes until the topping is golden brown and bubbling.

Set aside for 10 minutes for the lasagne to settle, then slice to serve.