Roasted Aubergine and Seitan Lasagna with Fresh Tomato Sauce

Preparation Steps

1. Roast the tomato sauce base

   Heat the oven to 210°C. Spread the tomatoes, onion, and garlic on a large baking tray, then coat with olive oil, dried oregano, dried basil, salt, and black pepper. Roast for 40–45 minutes, until the tomatoes have collapsed and the onions are soft with browned edges; keep every bit of juice from the tray.

2. Roast the aubergine

   Spread the eggplant over one or two large trays. Coat with olive oil and black pepper, then roast at 210°C for 25–30 minutes, turning halfway through, until the cubes are tender and browned at the edges without falling apart.

3. Blend and reduce the sauce

   Transfer the roasted tomatoes, onion, garlic, and tray juices to a blender with tomato paste and water. Blend until velvety; the sauce should be thick and spoonable, leaving a clear track when stirred. Simmer uncovered over medium heat for 5–10 minutes if it runs off a spoon too quickly, then set aside.

4. Make the aubergine and seitan filling

   Crumble the seitan into small, uneven pieces. Heat a large frying pan over medium-high heat and cook the seitan for 5–7 minutes, stirring occasionally, until it has browned in places. Add soy sauce and smoked paprika, cook for 1 minute, then fold in the roasted eggplant and most of the tomato sauce; cook for 3–5 minutes until the filling is moist and cohesive. Reserve the remaining sauce for the dish.

5. Cook the béchamel

   Melt the unsalted butter in a saucepan over medium heat. Whisk in the wheat flour and cook for 1minutes without letting it colour. Gradually whisk in the whole milk, then cook for 5–8 minutes, stirring often, until the béchamel coats the back of a spoon but still pours easily. Stir in ground nutmeg, salt, and black pepper; if it becomes too thick, continue whisking over low heat until it is fluid enough to spread.

6. Assemble the lasagna

   Lower the oven to 190°C. Spread some reserved tomato sauce in the base of a deep baking dish. Layer lasagna sheets, aubergine and seitan filling, béchamel, and mozzarella. Repeat until the filling is used, then finish with lasagna sheets, the remaining béchamel and tomato sauce, followed by mozzarella and hard parmesan cheese.

7. Bake and rest

   Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for a further 20–25 minutes, until the pasta is tender when pierced with a knife and the top is browned and bubbling. Leave the lasagna to rest for 15 minutes before cutting, so the layers set cleanly.