Kamis, 20 September 2018

Vegan aubergine and red pepper lasagne recipe

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Lasagne is always a family favourite, and this vegan version is sure to be no different. With a hearty aubergine and red pepper filling, plus a creamy white sauce, you won’t miss the meat or dairy in this pasta feast.

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

  Ingredients

  1. 3 tbsp olive oil
  2. 2 aubergines, chopped into small chunks
  3. 1 red onion, finely chopped
  4. 1 red pepper, diced
  5. ....................................................
  6. ..........................................................
full recipe : realfood.tesco.com




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