Vegan aubergine and red pepper lasagne recipe
Lasagne is always a family favourite, and this vegan version is sure to be no different. With a hearty aubergine and red pepper filling, plus a creamy white sauce, you won’t miss the meat or dairy in this pasta feast.
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
Ingredients
- 3 tbsp olive oil
- 2 aubergines, chopped into small chunks
- 1 red onion, finely chopped
- 1 red pepper, diced
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full recipe : realfood.tesco.com
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