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🍆 BROKEN AUBERGINE LASAGNE 🍅 If you can’t be bothered to layer a lasagne, make this. Roasted aubergine, puy lentils and walnuts cooked down into a rich, garlicky ragù - then broken lasagne sheets baked straight in until everything is soft, saucy and deeply savoury. One dish, barely any washing up. Save this one x Serves 6 For the aubergines 2 aubergines 1 bulb garlic 4 tbsp olive oil Salt and pepper For the ragù 1 red onion 1 tsp smoked paprika 100g sun-dried tomatoes 2 tbsp tomato purée 1 tbsp balsamic vinegar 2 × 400g tins plum tomatoes 250g cooked puy lentils 200ml water 100g walnuts 10g fresh oregano 150ml plant-based cream 8 dried lasagne sheets 100g plant-based cheese Salt and pepper Preheat oven to 200°C. How to make it 1️⃣ Halve the aubergines and place cut-side down on a lined tray. Trim the garlic bulb, drizzle everything with olive oil and roast for 40 minutes until soft. 2️⃣ Dice the onion, chop the sun-dried tomatoes and blitz the walnuts and oregano to a crumb. 3️⃣ Sauté the onion with a pinch of salt in olive oil. Add the garlic, paprika, tomato purée, oregano and sun-dried tomatoes. Stir in the lentils, balsamic and tinned tomatoes, crushing with a spoon. Pour in the water and simmer for 10 minutes. 4️⃣ Scoop the aubergine flesh and roasted garlic into the ragù. Stir well and season. 5️⃣ Break the lasagne sheets into pieces and stir into the sauce. Drizzle with cream, scatter over the walnut crumb and cheese and bake for 30 minutes. Rest for 10 minutes before serving. ⏳ Short on time? BOSH! fresh and frozen meals are available in Tesco now. 📘 Want more recipes? Pre-order our new cookbook More Plants (link in bio). 👨🏻‍🍳 Enjoyed this? Follow @bosh.tv