Medium

Aubergine and lentil lasagne

Name: Aubergine and lentil lasagne
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 6 servings
Cuisine: Mediterranean, Home-style
Ingredients: 900 g Aubergine; 500 g Lentils (cooked and drained); 500 g Tomato sauce; 150 g Onion; 6 g Garlic; 180 g Mozzarella; 3 g Oregano; 35 ml Extra virgin olive oil; 5 g Salt; 1 g Black pepper

Total time1 h 25 min Preparation and possible waiting 35 min · Cooking 50 min

Preparation and possible waiting: 35 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Milk: Ingredient to check: Mozzarella. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce.

Rating Not yet rated

Layers of roasted aubergine, lentils and tomato with a light golden topping.

Jump to steps

35 minpreparation and possible waiting

50 mincooking

6servings

1.895 kcalwhole recipe

316 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 25 min Preparation and possible waiting 35 min · Cooking 50 min

Preparation and possible waiting: 35 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Main course 1 to 2 hours Mediterranean

Allergens

View full classification 27 tags

Diet

Vegetarian

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main courseVegetables

Meal

LunchDinner

Preparation

BakingStewingSautéing

Appliances

OvenFrying pan

Cuisine

MediterraneanHome-style

Season

All year round

Occasion

Make ahead

Nutrition

High in proteinHigh in fibreAnti-inflammatory

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course · Vegetables

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Preheat the oven to 210°C. Cut the aubergine into 5 mm slices, brush with 20 ml oil and season with some of the salt and pepper. Roast for about 18 minutes, until tender.
While the aubergine roasts, chop the onion and garlic and soften for 8 minutes in the remaining 15 ml oil. Add the lentils, tomato sauce, oregano and remaining salt and pepper. Simmer for 10 minutes.
Layer aubergine and filling. Top with mozzarella and bake for 20 minutes at 190°C. Rest for 10 minutes.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.