Roast pumpkin and eggplant lasagne | 650 cals per serve

Roast pumpkin and eggplant lasagne | 650 cals per serve

You will need:

  • 700g pumpkin
  • 2 eggplant
  • 4 vine tomatoes, roughly chopped
  • 400g tinned chopped tomatoes
  • 1 tbsp tomato purée
  • 700g passata
  • 8 lasagne sheets
  • 1 white onion, finely diced
  • 1 large carrot, finely diced
  • 2 celery sticks, finely diced
  • 1 garlic clove, crushed
  • ½ cup wholemeal flour
  • 2-3 cups almond milk
  • 1½ tbsp coconut oil
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 heaped tsp Dijon mustard
  • 1 cup breadcrumbs
  • 1 bag of rocket salad
  • Salt and pepper
  • Olive oil 
  • Balsamic vinegar

Simple steps:

  • Preheat the oven to 200°C. Slice the pumpkin and eggplant into 1 cm thick pieces. Lay a piece of baking paper onto a large oven tray then lay the veg on top. Drizzle with olive oil and season with salt, pepper, cumin and coriander powder. Roast in the oven for 20 minutes. 
  • To make the tomato sauce, start by pan frying the onion, garlic, carrot and celery until soft and golden brown.
  • Add the tomato purée and stir for a minute or two. Add the tinned and vine tomatoes and bring to the boil. Once boiled, reduce the heat and simmer for 15-20 minutes. Once cooked use a stick blender and pulse the sauce for 2-3 minutes.
  • To make the white sauce, gently heat the almond milk in a pan. In a separate pan, heat the coconut oil and add the wholemeal flour. Stir with a whisk until you get a sandy texture. Cook this on the stove for about 2-3 minutes, ensuring it doesn’t stick.  
  • Slowly add the warm almond milk to the flour mixture, continuously stirring. Cook the sauce for another 5 minutes. The consistency you are looking for is a thick gravy. If you need to add a little more milk at this point then do so. Finish by seasoning with salt, pepper and Dijon mustard.
  • Once the veg is cooked, start to build your lasagne. To do this lay some pumpkin on the bottom of a large roasting dish then spoon 2-3 tablespoons of tomato sauce over the top.
  • Add a layer of eggplant followed by a layer of lasagne sheets and finally a layer of white sauce. Repeat these layers until you get to the top of the dish or run out of ingredients. Finish the dish with a layer of white sauce and top with breadcrumbs.
  • Roast in the oven for 25 minutes. 5 minutes before the dish is ready switch on the grill to colour the top of the lasange.
  • Serve with a fresh rocket salad with balsamic and olive oil.

For more warming recipes, try my Winter Warmers to fuel you through these colder months.