Vegan lasagne with aubergines and hummous

In a comment on my recent hummous post, Lisa of I'll Be There With a Fork mentioned using layers of hummous in lasagna type dishes. I was completely smitten with the idea and have been harbouring vegan lasagna dreams since.

Due to my general dislike of cheese, I've never really veganised savoury cheese dishes or sought them out in restaurants. As such, I haven't eaten lasagna for years. It was a novelty to try this version with pasta sheets, vegetables and hummous. I found it utterly delicious and it met Mr Bite's standards too. Given he likes cheesey pasta, I think that's a good sign.

A bonus of this dish is its simple ingredient list and low cost. I don't talk much about meal prices, but I'm sure all of us appreciate a good meal that is also cheap. I used homebrand lasagna sheets and local market vegetables, and worked out this cost about 75p ($1.50) per serve. That was using store bought hummus, so it would be even cheaper if using homemade.

Mr Bite's fork sculpture...he wanted it featured!

As with most lasagna dishes, there is scope for variation in the vegetables and seasonings you use. I am listing my version below, but next time would probably use less aubergine (eggplant) and add in courgette (zucchini) if available. One thing is certain - there will definitely be a next time. I highly recommend you join me!

Vegan lasagna with aubergines and hummous

A simple, delicious meal for four

Vegan

Author: Inspiration from a comment from Lisa of I'll Be There With a Fork

Print recipe

Ingredients

150g lasagna sheets

1 tin (425g) crushed tomatoes

2 medium carrots, chopped

1 red pepper, chopped

1/2 cup spinach leaves

1 brown onion, diced

2 cloves garlic, crushed

Handful fresh basil leaves (or substitute dried)

2 tsp dried oregano

2 large aubergine, thinly sliced (or 1 aubergine and 1 courgette)

2/3 cup hummous

1 tbsp nutritional yeast

Method

Preheat your oven to 175'C (350'F).

Mentally (or actually) divide all ingredients except the nutritional yeast into thirds, as you will create three layers of ingredients.

Take a medium round or square casserole dish and line the bottom with approximately one-third of your lasagna sheets (break them to fit if needed). Spoon over approximately one-third of the crushed tomato mixture then layer over one-third of the carrots, pepper, spinach, onion, garlic, basil and oregano. Top these ingredients with one-third of the aubergine slices and use one-third of the hummous to coat the top of the aubergine evenly.

Repeat with another layer of lasagna, tomato, vegetables, spices, aubergine and hummous, again using one-third of the ingredients.

For the final layer, add the chopped tomatoes, carrot, pepper, onion, garlic, basil and oregano first, before finishing with a top layer of lasagna sheets, aubergine and hummous.

Sprinkle nutritional yeast over the top of the dish and then bake, covered, for 50 minutes. Reduce heat slightly and allow to cook for a further 10 minutes uncovered.

Submitted to Healthy Vegan Fridays.

Have you tried hummous in lasagna? Or do you have any other lasagna twists you like?

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