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Veggie Aubergine/Eggplant Lasagne with Tofu Mince Bolognese

Processed with VSCOI’m Martha, I’m a pasta-addict and it’s been almost three months since my last bite. (“Hi Martha”) I haven’t craved it at all – the taste, maybe – but not the glaggy sick feeling or uncomfortable bloating that follows. There are so many tasty light alternatives and these eggplant/aubergine sheets are no exception, especially when you can still drench them in gooey, melty cheese – guilt free!

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The cheese I used is so full of protein and light in calories that it actually turns this monster into a freakishly healthy dinner, but tricks your mind with the taste of indulgence. There are a few elements to this that require a little multi-tasking, but they’re all so simple and easy that you can knock one out in no time… (sound’s familiar wha)

I actually had a bit of the tofu bolognese mixture leftover after – so I made this unbelievable looking/tasting/feeling stuffed mushroom with the leftovers, two days later.

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Oh, and with the leftover spinach and cream cheese mixture, I made these savoury hemp protein pancakes with smoked salmon. Three dishes from one ain’t bad, is it?

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But anyway, if you like cheesy, tomatoey, creamy, gooey love that’s high in protein, medium fat, very low carb and feck-all calories while transforming into three whole dishes, then read on for the recipe below.


Ingredients

Tofu Bolognese Mince*

  • 250g firm tofu
  • 1/2 large white onion
  • 1 clove garlic
  • 1/3 red pepper
  • 1/3 yellow pepper
  • 50g chestnut mushrooms
  • 1/3 seed grated nutmeg
  • 1 tbs garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp oregano

*Do your spices whatever the feck way ya like; I just lob everything in and hope I don’t die

Tomato Sauce

  • 1 tsp coconut oil
  • 1\2 a large white onion
  • 3 cloves garlic
  • 300g can of chopped tomatoes
  • 250g baby plum tomatoes, chopped
  • 1 tbs double concentrated tomato paste
  • 40g sundried tomatoes
  • Handful of fresh basil leaves
  • 1 tbs dried oregano
  • 1 tbs fresh parsley

Cheese Sauce

  • 125g light cottage cheese
  • 100ml unsweetened almond milk
  • 1/3 seed grated nutmeg
  • 10g feta cheese
  • 250g frozen spinach, defrosted in the microwave and drained

Pasta Layers

  • 1 aubergine/eggplant
  • 125g light mozzarella cheese
  • 10g feta cheese
  • 2/3 red pepper, roasted

Serves: 2 -4 (depending how greedy you are)

Directions

  • Preheat the oven to 180’C.
  • Slice up 2/3 red pepper and leave in the oven roasting for 20-40 minutes.
  • Slice up your aubergine/eggplant lengthways into about 1/4 inch pieces. The thicker they are, the more bite they’ll have.
  • Lay the sliced aubergine on double sided kitchen roll/paper towels. Sprinkle with sea salt to release excess water. Leave for 10 – 15 minutes.
  • Chop the onion and set half aside for tofu mince while using other half for sauce.
  • Add half the chopped onion to a pot on a medium heat with coconut oil and 3 cloves chopped garlic. Once the aromas start to release, add fresh chopped tomatoes and tomato paste with half a glass of water and stir.
  • Bring to a boil then reduce to simmer.
  • Add fresh basil leaves, torn, followed by dried oregano, to taste.
  • Keep adding 1/2 glasses of water as the sauce reduces/thickens.
  • Add sea salt & black pepper, to taste.
  • Turn heat low and allow to reduce gradually.
  • With the kitchen roll, blot the excess salt from the aubergine/eggplant and place onto a baking sheet. Bake in the oven for 10-15 minutes.
  • On a pan with medium heat, add coconut oil and the other half of the onion, followed 2 minutes later by the garlic. Chop up the peppers and mushrooms and add them in after 3 minutes.
  • While that’s cooking, mash up tofu with the back of a fork in a mixing bowl until a mince-like consistency forms.
  • Add garlic powder, grated nutmeg, smoked paprika, cumin, oregano, sea salt & black pepper and mix around until the tofu is coated.
  • Add tofu mixture to the pan and let flavours infuse as the tofu browns off.
  • Defrost the spinach in the microwave. While that’s defrosting, in a mixing bowl, load in your cottage cheese, almond milk, feta cheese and whisk around until a smooth consistency. You can do this in a food processor if you’re a lazy arsehole.
  • Grate your nutmeg into the mixture, followed by a pinch of sea salt and black pepper.
  • Chop up the spinach and add into the mixture. Fold together until smooth.
  • Set aside in fridge.
  • Remove aubergine/eggplant slices from the oven and set aside for layering.
  • Once the sauce is reduced, thick and flavoursome, add to the pan, completely covering (ahem, drenching) the mince mixture.
  • Begin by layering a baking dish with a thick layer of the tofu bolognese, followed by the aubergine/eggplant slices, then the cheese and spinach mixture, etc.
  • Remove roasted red pepper from the oven and add slices to the top layer with your sliced mozzarella and crumbled feta.
  • Roast in the oven for 20-25 minutes. Finish off under the grill for toasted cheese.
  • Garnish with fresh parsley and basil leaves.

Enjoy!


Macros*

*Each 1/4 serving:

  • Calories 197
  • Protein 18.6g
  • Fat 12g
  • Carbs 3.4

Psst.. Don’t forget to check out the super quick recipes for the leftover bolognese stuffed mushrooms & hemp protein pancakes with smoked salmon. You’ll thank me later, in almond butter please.

3 thoughts on “Veggie Aubergine/Eggplant Lasagne with Tofu Mince Bolognese

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