Roasted aubergine and quinoa lasagne

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.

Roasted aubergine and quinoa lasagne - Ingredients

Ingredients

• 1 big eggplant
• 1 red onion
• 1 yellow bell pepper
• 1 red bell pepper
• 1 tbsp olive oi
• 1 tsp paprika
• 1 tsp salt
• 150 g quinoa tricolour, cooked
• 10 lasagne sheets
• 2 slices of cheddar cheese
• 30 g cheddar cheese, grated

Bechamel sauce

• 2 tbsp butter
• 5 tbsp flour
• 800 ml milk
• 1 tsp black pepper
• 1 tsp cumin powder
• 1 bay leaf
• 2 cardamom seeds
• 1 egg

Roasted aubergine and quinoa lasagne - Method

1. Prepare all the vegetables: wash, and cut the eggplant and peppers into small cubes. Peel and slice the red onion. 
   
2. Mix the egg plant and onion in a bowl with olive oil and paprika. And spread it on an oven tray, on top of a sheet of baking paper. Bake it for 20 min at 200 C. Add the peppers on top, at the middle of the baking process.
   
3. In a pan, start preparing the bechamel sauce: add the butter, let it melt and add the flour. Mix it well. Add the milk and the spices. Mix it all the time until it starts to boil. Add a beaten egg, mix it and turn off the cooker.
   
4. In a pyrex, lay at the bottom some bechamel sauce (just to cover the bottom) and add the lasagna sheets. On top add the vegetables, and some cooked quinoa, and then a layer of bechamel sauce. Repeat this process again, and add slices of cheese in the middle. Finish off with bechamel sauce and grated cheese on top.
   
5. Bake it in the oven for 20 min at 180C.

Roasted aubergine and quinoa lasagne - Nutritional Information

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.

Joana Jardim
Registed Dietitian, MSc
Founder of Your Diet Advice