Roasted Aubergine Lasagne with Puy Lentils

It was after tinkering with a recipe that I was reminded of  the glass jar full of the king of lentils -  Puy Lentils. 

And wait for it, i haven't eaten aubergine aka eggplant for over a year, or maybe more.  

So it was on our shopping list.  I planned to make Roasted Aubergine Lasagne with Puy Lentils. Then I remembered why, I don't make lasagnes that often and leave it as one of D's speciality's. 

There are so many stages to it, that sometimes i become impatient. And moreso, for one that is a little posh.  

First the puy lentils, carrot, red pepper, celery, tomato mixture.

Then roasting the aubergine, then the assembling, the ladling and layering commences.

Then the final phase, the bechamel sauce, before it goes into the oven to be baked.

Freshly made Lasagne is never great to photograph.  It's always a bit of a flop.  But here it is, soppy, floppy and for your eyes only.  It was much better the following two days when it firmed up and the layers were a bit more visible.  It was very good lasagne though, and I'd definitely make it again.   

The Roasted Aubergine Lasagne with Puy Lentils from Jackie Kearney's cookbook called Vegan Christmas Feasts that I was given for Christmas a couple of years back by D.  

Hey I know Lasagne's are not just for Christmas! But i guess ones that are a bit more luxurious and take a little more effort, then maybe yes. If you are tempted by this, You can find the recipe on The Veganuary website here.