This vegetarian aubergine and textured soy lasagne is a delicious option for those who want to enjoy a healthy and flavourful dish. The combination of aubergines and textured soya creates a texture and taste that delights, making it ideal for both vegetarians and those who want to vary their menus with a meat-free option.
Ingredients (for 6 people):
- 2 large aubergines
- 300 gr courgette
- 200 g texturised soya beans
- 1 large onion
- 1 red pepper
- 2 cloves garlic
- 400 g of crushed tomato
- 1 teaspoon dried oregano
- 1 teaspoon basil, dried
- Extra virgin olive oil
- Salt and pepper to taste
- 150 g grated cheese (Parmesan or mozzarella)
- 200 ml milk or vegetable drink (optional)
Elaboration:
- Wash the aubergines and cut them into slices half a centimetre thick. Sprinkle with salt and leave to stand for 15 minutes to remove the bitterness. Then dry them with kitchen paper and blanch them in boiling water for a few minutes until they lose their rigidity and put them in a large colander to drain the water. Set aside.
- Place the textured soy in a bowl and cover with hot water. Leave to stand for 10 minutes to rehydrate. Then drain well and set aside.
- In a large frying pan, heat a little olive oil and sauté the chopped onion and garlic until golden brown. Add the chopped red pepper and cook for a few more minutes. Stir in the drained textured soy and mix well.
- Add the crushed tomato to the pan along with the oregano and basil. Season to taste with salt and pepper and cook over a medium heat for 15-20 minutes, stirring occasionally, until the mixture has reduced and is well integrated.
- Prepare a courgette béchamel sauce by sautéing 300 g of courgette in olive oil and when it is tender, add 200 ml of milk or vegetable drink in which a level tablespoon of cornflour has been dissolved. Season with salt and pepper, leave to cook for a few minutes and blend.
- Preheat the oven to 180°C. In an ovenproof dish, place a layer of aubergine on the bottom, then add a layer of the textured soya filling and repeat the process until you finish with a layer of aubergine. Cover everything with the courgette béchamel.
- Sprinkle the grated cheese on top of the béchamel sauce.
- Place the dish in the oven and bake for 25-30 minutes, or until the cheese is golden brown and bubbling. Leave to stand for a few minutes before serving.
Suggested presentation:
- Serve the lasagne hot, garnished with a few fresh basil or parsley leaves. Serve with a fresh salad to balance the dish.
Preparation time:
- Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Additional advice:
- You can add sliced mushrooms to the stir-fry for extra flavour.
- If you prefer a more intense flavour, try using a mixture of grated cheeses.
- For a vegan version, use vegan grated cheese and vegetable milk.
Calories and nutritional data (per approximate serving):
- Calories: 250 kcal
- Protein: 12 g
- Fat: 10 g
- Carbohydrates: 28 g
Dare to try this delicious vegetarian lasagne with aubergine and textured soya! A healthy dish full of flavour that is sure to become a favourite in your kitchen. Share your experience in the comments and let us know how it turned out - enjoy!
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