Aubergine and squash lasagne with almonds

Preparation info
  • Serves


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

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.


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


  1. 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