Slice the red pepper and lightly roast in a little oil – remove when browning.
To make the “cheese” sauce, put three tablespoons of oil in a pan and heat over a low heat. When starts to bubble add flour and mustard (or nutmeg), mix well to form a paste like consistency. Add a little more oil if needed. Then add soya milk slowly a bit at a time, stirring constantly. Cook over a medium heat for about 5-7 minutes, stirring constantly until the sauce is smooth and creamy. If sauce becomes too thick add a little extra soya milk. It is better sauce is too thick than too thin as more soya milk can always be added when cool.
Thinly slice the leeks and lightly fry them in oil for about 5 minutes. Slice the aubergine. Then in an ovenproof dish layer the aubergine, leeks, a little sauce, the lasagne sheets and finally full layer of sauce. Repeat as desired for the dish but usually twice. Make sure the top sauce layer is nice and thick. For added crunch try a thin layer of golden breadcrumbs on top. Cook in the oven at 190 degrees C for about 30 minutes or until lasagne sheets are cooked.
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 28 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 17.4mg||1 %|
|Potassium 502.1mg||13 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 15.3g|
|Protein 3.1g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 119
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