Aubergine and squash lasagne with almonds

Name: Aubergine and squash lasagne with almonds
Yield: Serves 6
Ingredients: 2 large aubergines (about 500g); 2 tsp ground coriander; ½ medium red chilli, deseeded and chopped; 4 tbsp tomato purée; 50 g flaked almonds; 1 tsp soft brown sugar; salt and pepper to season; 1 tbsp parsley, chopped; 100 g ground almonds; 2 large garlic cloves, chopped; 1 large butternut squash, peeled, halved lengthways and deseeded; 150 ml hot vegetable stock; 4–5 sprigs of thyme, leaves picked; a large handful of basil leaves, chopped, plus extra leaves to garnish; 2 onions, sliced; 7 tbsp olive oil plus extra for greasing; 3 x 400 g tins chopped tomatoes

Preparation info

Serves
6

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

This recipe has everything going for it. Vegan, gluten-free, healthy, delicious, looks good, freezes well, reheats perfectly, and the almonds give a great crisp texture.

Ingredients

2 onions, sliced
7 tbsp olive oil plus extra for greasing
2 large garlic cloves, c

Main course
Lunch
Vegan
Gluten-free

Method

Cook the onions in 3 tablespoons of the oil in a saucepan over a medium heat for 8 minutes until collapsed and golden. Add the garlic, chilli and ground coriander. Cook, stirring, for a couple more minutes, then add the tomato purée, tinned tomatoes, stock and sugar. Simme