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Creamy Spinach and Aubergine Veggie Lasagne
Creamy Spinach and Aubergine Veggie Lasagne

Creamy Spinach and Aubergine Veggie Lasagne

with Pesto, Cheese, Onion and Wild Rocket

Get 50% off 1st box + free dessert for life!

Thought to have originated in Italy during the Middle Ages, lasagne is not only used to refer to the popular baked pasta dish but also the individual sheets of thin, flat pasta used to make it. Typically made with layers of pasta, ragù and béchamel sauce, it's a rich, creamy and comforting meal that can be made with many different ingredients or made vegetarian - just like this recipe!

Tags:
Veggie
•New
Allergens:
Milk
•Egg
•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total1 hour 10 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Aubergine

(May contain traces of: Celery)

1 unit(s)

Onion

40 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Garlic Clove

150 grams

Baby Spinach

10 grams

Vegetable Stock Paste

32 grams

Pesto

(Contains: Milk)

150 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 pack(s)

Lasagne Sheets

(Contains: Cereals containing gluten)

20 grams

Wild Rocket

Not included in your delivery

20 grams

Butter

1.5 tbsp

Plain Flour

250 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3266 kJ
Energy (kcal)780 kcal
Fat50.9 g
of which saturates27.7 g
Carbohydrate60.6 g
of which sugars13.1 g
Dietary Fibre8.4 g
Protein23.3 g
Salt2.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Large Saucepan
•Grater
•Oven dish

Instructions

Roast the Aubergine
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then slice into rounds approximately ½ cm thick.

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine on the top shelf until slightly softened, 10-12 mins. Turn halfway through.

Get Frying
2

Meanwhile, halve, peel and chop the onion into small pieces.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion to the pan and stir-fry until softened, 5-6 mins.

Finish Prepping
3

While the onion fries, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press). Roughly chop the spinach.

Add the butter (see pantry for amount) and garlic to the onion and fry, 1 min.

Stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!

Sauce Things Up
4

Gradually stir the water for the sauce (see pantry for amount) into the roux along with the vegetable stock paste. Bring to the boil, then stir and simmer until thickened, 2-3 mins.

Stir in the pesto, creme fraiche, hard Italian style cheese and a quarter of the Cheddar cheese.

Add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Season with salt and pepper, then remove from the heat.

Time to Bake
5

In an appropriately sized ovenproof dish, spread a third of the spinach sauce in an even layer. Cover with a layer of lasagna sheets, then a layer of half the roasted aubergine.

Repeat with another third of the sauce, lasagna sheets and remaining aubergine.

Top with the remaining lasagna sheets and drizzle over the remaining sauce. You should have 3 layers of lasagna sheets and two layers of aubergine. Sprinkle with the remaining Cheddar cheese.

Bake on the middle shelf of your oven until golden and bubbling, 35-40 mins.

Serve Up
6

Halve the aubergine lasagna and share between your serving bowls.

Serve the rocket alongside with a drizzle of oil over the leaves.

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