Serves: 2 | Cook Time: 30mins | Calories: 444 | Type: Vegan + Gluten-Free

Ingredients: all of the good-for-you ingredients you need to make this healthy meal

Serves: 2 people

  • 240g cannellini beans (drained)
  • 1 red onion
  • 160g carrots
  • 2 aubergines
  • 2 garlic cloves
  • 100g tomato passata
  • 2 tbsp balsamic vinegar (sulphites)
  • Handful of basil
  • 30g pine nuts (nuts)

At Mindful Chef we source, pre-portion, and then deliver all these ingredients and a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of healthy dinners.

Method: a guide to cook this delicious recipe in less than 30 minutes

  1. Preheat the oven to 200C.
  2. Finely chop the garlic and onion and finely dice the carrot. To make the aubergine lasagne layers, remove the stalk and thinly slice the aubergines lengthways (6 slices from each).
  3. Heat 1 tsp oil in a medium-sized pan and fry the onion and garlic for 3 mins, then add the carrot for 5 mins.
  4. Meanwhile, place 12 aubergine slices on a baking sheet and drizzle with 2 tsp oil and a pinch of sea salt. Place in the oven for 10-15 mins, turning halfway through.
  5. Drain the cannellini beans and add these to the pan with the onion and carrot, along with the passata and 2 tsp of the balsamic vinegar. Season and simmer for 10 mins.
  6. Meanwhile, make the pesto by finely chopping the basil and half of the pine nuts. Mix in a bowl with 1 tbsp olive oil and season with sea salt & black pepper.
  7. When the aubergine is cooked, construct each individual lasagne by placing two pieces of aubergine parallel on the plate as the base, a generous spoonful of the bean sauce and a thin layer of pesto and repeat. Top each lasagne with another layer of aubergine slices. Serve alongside the rocket, sprinkled with the remaining pine nuts and balsamic vinegar.