Tuesday, 23 April 2013

Vegan Lasagna with Eggplant, Carrot, Tomato and Pine Nuts

There are no good pictures of the lasagna. I'm sorry.

Serves 2-3 hungry people

You need to have:

6-8 lasagna sheets
1 carrot
1 eggplant
1 onion
1-2 garlic cloves
1 good dash soy sauce

1 can chopped tomatoes
1/4-1/3 cup soy milk
1-2 tbsp flour 
1-2 tbsp pine nuts (careful, they have a very strong taste)
1 tsp paprika, mild
1 tsp paprika, spicy
1-2 tsp french herbs (thyme!)
salt and pepper to taste
some fresh basil leaves, chopped
1/4-1/3 recipe of "cheese" (optional)
1 slice of toasted bread or some breadcrumbs
oil for frying

You need to do:

Preheat the oven to about 200°C

Wash carrot and eggplant. Thinly slice the carrot, slice the eggplant into 1cm thick slices.
Finely chop onion and garlic (or crush).

Heat some oil in a pot and fry the carrot for a 1-2 minutes, then add onion and garlic and fry until soft. In the meantime, fry the eggplant slices in a non stick pan on medium heat. Don't use oil, they will just soak and be disgusting.

Deglaze the carrot/onion/garlic with a good dash of soy sauce, then add the can of tomatoes. Add soy milk and some flour to thicken the sauce. Add nuts, herbs and spices, then add salt and pepper to taste.

Start "building" your lasagna in a thin and long oven dish (I used one the size of a "rectangular" cake, no idea what the correct term would be). Start with a thin layer of sauce, then lasagna sheets. Sauce, eggplant, some fresh basil, lasagna sheets... repeat and finish with either a layer of sauce or a layer of "cheese" over a lasagna sheet. Put on top the bread(crumbs). 

Bake for 20 minutes or until the lasagna sheets are soft. 

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