Tomato and Aubergine “Cheesy” Lasagne

IMG_8478IMG_8482Is there such thing as too many lasagne posts? I hope not, this one is very different and has much more the consistency of a “regular” lasagne due to my discovery of Vegusto products. These appear to be a well kept secret amongst the vegan community, an online based company that offer meat and dairy vegan replacements, the only difference is that their ingredient list is much better than the average, so often these products are filled with confusing ingredients, weird numbers, soy, sugar things you can’t pronounce. Their ingredients include, wheat protein and spices and they are DELICIOUS. Suddenly so many things are on the menu, cheese toasties, pasta carbonara (no-moo melty cheese sauce), pitta with sandwich slices (hotsami sandwich slices are so tasty), and there’s variety for those who want things that taste like meat (Lyon style luncheon roll) or things that don’t (dill sandwich slices). Needless to say I’m working my way through all their products. With the arrival of my latest (no-moo melty cheese and Vegusto mince) I made a tasty lasagne.


[Serves 2 hungry people or 3/4 regular appetised people]

For the tomato sauce:

  • 25g Pure Dairy Free Butter
  • 200g Chopped Onion
  • 3 Cloves Garlic
  • 400g Can of Chopped Tomatoes
  • 190g roughly chopped tomatoes (2 large)
  • 15g Tomato Purée
  • 1 Vegetable Stock Cube (5g Marigold Swiss)
  • 160g Veggie Mince (such as 1 whole pack Vegusto mince)
  • 1/2 tsp Dried oregano
  • Salt and black pepper
  • 9g Cornflour
  • 30ml Water
  • 10g Fresh Basil, chopped

For the Aubergine Slices:

  • 580g Aubergine (regular aubergine is preferred- I only had baby aubergine which made for more easier chopping)
  • 4 Pinches of Salt
  • 4 Pinches of Pepper
  • 20ml Vegetable Oil

For the Cheese:

  • 25g “Cheesy” parmesan-esque powder such as Nutritional Yeast
  • 100g No-Moo Melty Cheese, or other melting “Cheese” alternative

Starting with the tomato sauce, add the butter to a heavy-based saucepan. Add the onion and let it swear for 2-3 minutes, then add the garlic, canned tomatoes, fresh tomatoes and tomato purée and cook for a further 5 minutes.

Crumble in the vegetable stock cube, add the oregano, mince, salt and pepper and stir. Turn up the heat and bring to the boil.

Dilute the cornflour in the water and stir it all into the sauce (this is to thicken). Turn down the heat and leave it to gently simmer for 2-3 minutes. Stir in some of the freshly chopped basil (leaving some to sprinkle on the finished dish). Remove from the heat and set aside.

Slice the aubergines into around 4, lengthways. Season with slat and pepper.

Heat the oil in a heavy based frying pan and fry the aubergines for 5 minutes on each side or until golden brown.


Preheat oven to 160°C. In a small sized casserole dish arrange a layer of aubergines on the bottom, sprinkle some cheesy powder and then pour on some tomato mixture, add the melting cheese on top and then repeat to make another layer of each.

Place in the oven for 25 minutes. Remove your bake from the oven and sprinkle with the reserved basil.


Serve and enjoy -also makes great leftovers 🙂




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