Aubergine parmigiana lasagna with lentils

Marna Oettle

A cross between a lasagna and an aubergine parmigiana, with lentils instead of mince

5 from 2 votes

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Main Course

Cuisine Italian

Servings 4

Calories 509 kcal

2 medium aubergines sliced thinly lengthwise
1 tbsp olive oil or non-stick spray
2 onions chopped
4 cloves garlic crushed
1 tin tomatoes
2 tbsp dry green herbs like sage, oregano, basil, thyme, rosemary you can use a mix of these depending on what you have at home
1 cup dry red lentils
about 10 dry lasagna sheets
salt and pepper to taste

Preheat the oven to 220 C
Fry the onion in 1 Tbsp oil in a large saucepan on high heat until soft. If you want to make the recipe oil free, use a non-stick spray or bit of water and keep stirring to stop them sticking.
While the onions are on the go, smash, chop and add the garlic, dry herbs, 1 tsp of salt and a generous grind of black pepper.
Once you're happy that the onions are soft and starting to brown, add the canned tomatoes, the lentils and an extra 2 cans worth of water. Cook just until the sauce is looking sexy – about 5 minutes or so. Your lentils will still cook in the oven so don't worry if they are still a bit chewy.
Taste and adjust seasoning if necessary, adding more pepper, salt, and/or herbs.
Line your baking tray with paper or spray/oil to stop the food sticking, then start with a layer of aubergines, then tomato mixture, then dry lasagna sheets, then aubergines, tomato, lasagna, etc. finishing with tomato mixture in the final layer.
Cover and bake for 45 minutes, then remove from the oven and remove the lid. Add your cheese on top and pop back into the oven, uncovered, for a further 10 mins.
Serve with a big fresh salad.

Nutritional information per serving (1/4 of recipe): 509 kcal; 8.9 g fat; 85.4g carbohydrate; 27.4g fiber; 27.7g protein.

Keyword Aubergine, lasagna, melenzane, parmigiana, red lentils