Roasted aubergine and quinoa lasagne
We are trying to eat less meat and more plant based meals at home. However we don’t want to compromise on the flavour and looks of the meals. I came up with this recipe for vegetarian lasagne that was a success. I use the leftovers of quinoa I had in the fridge, but you can use any lentils or beans.
You can easily adapt it for a vegan meal: by replacing all the dairy products for vegetable sources, and by removing the egg.
This recipe is very convenient if you are batch cooking, as you can freeze it or keep it in the fridge for up to 3 days.
I hope you liked it. If you tried the recipe, please share a picture on social media and tag me @your_diet_advice so I can see it.
Registed Dietitian, MSc
Founder of Your Diet Advice
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Hi, I'm Joana, a Portuguese registered dietitian in the UK. I am passionate about helping others achieving their health goals.