HUMMUS LASAGNE 🔥

HUMMUS LASAGNE 🔥 Like hummus pasta, but way better. Made with an aubergine tomato sauce and hummus béchamel. Healthy, tasty, divine 💚🤩 INGREDIENTS ➡️For the aubergine tomato sauce: 7 aubergines 1 large white onion 5-7 cloves garlic 2 tins of tomatoes, fill up again with water half way, swill round and pour in 100ml passata Good squeeze of tomato purée At least 1 tsp salt, more to taste 4 sprigs fresh thyme leaves Black pepper Pinch of sugar ➡️For the hummus Béchamel 2 tins chickpeas and their juice 500g silken tofu 150ml tahini 1tsp nutmeg 1tsp cumin 1tsp paprika 4 garlic cloves 1 tsp salt, more to taste Juice of one lemon ➡️Other ingredients: 1 pack lasagne sheets 800g wilted spinach ➡️To serve: Crème fresh, yoghurt, Toasted pine nuts with a little paprika and olive oil Fresh coriander Chilli flakes METHOD 💚 stab, oil and roast the aubergines at 220c fan for 30-40 mins until very soft. Allow to cool and peel the skin off, break apart the flesh with your hands 💚 sauté diced white onion for 10 mins with a pinch of salt until translucent, then add the minced garlic and fresh thyme leaves. Sauté until fragrant, about 3-5 mins, then add the tomato purée and aubergine. Coat the aubergine in the herby onion mixture. Stir through and add the tomatoes, water from the cans, passata and a good pinch of salt. Bring to the boil and then reduce to a simmer. Leave whilst you get on with the hummus béchamel. Season to taste. 💚 to a large bowl or saucepan, add all the ingredients listed above and purée to a pourable consistency with a stick blender (or you can use a food processor) adjust seasoning to taste. 💚assemble the lasagne sauce first, then pasta sheets, béchamel, wilted spinach, more sauce, pasta, béchamel etc until you run out. Add some hummus béchamel on top of the last saucy layer 💚bake at 200c until golden and bubbly, about 30-40 mins

Great

% Daily Values based on a 2,000 calorie diet