A rich lentil and porcini ragu, infused with red wine and notes of cinnamon, sandwiched between layers of melt-in-your-mouth aubergine and potato, topped with an intensely creamy oat-based bechamel. Our take on a classic dish, packed with oodles of flavour and nourishing plant power. Delivering comfort in every bite, this hearty dish will quickly become a family favourite. We’ve typed up the full ingredients list and method below, so why not give it a go?
Soak the porcini mushrooms in boiling water for 10 minutes, then drain and finely chop. Soak the oats in cold water for 10 minutes and then drain.
To make the sauce, dice an onion and add to a large pan with a splash of oil, cook over a medium heat for a few minutes, until translucent, add the garlic and chopped mushrooms and cook for a further 5 minutes. Add the wine and cook until it’s reduced and the alcohol has cooked off, then add the tomato puree, tomato chunks, oregano, cinnamon, bay leaves, tamari and vinegar, stir and cook for a few minutes. Then add the passata, soaked oats and lentils and simmer for 25-30 minutes, finally season to taste.
Meanwhile, pre-heat the oven to 220°C. Wash the potatoes and slice into 1/2cm slices, toss in a tsp of oil and tbsp of oregano, spread a single layer on a baking tray and cook for 15-20 minutes, until golden brown. Repeat the steps above with the aubergine, cooking for 10-15 minutes.
To make the bechamel, add the oat milk and water in a pan and bring to the boil, then add the polenta and whisk continuously for 3 minutes, season with salt and nutritional yeast and allow to cool. Once cool, blend up until smooth and creamy.
In a large, deep baking dish, spoon 1/3 of the sauce and spread out in an even layer, top with the potato slices, 1/3 of the sauce, a layer of the aubergines, the rest of the sauce and the remaining potato and aubergine slices. Top with an even layer of the bechamel, a pinch of nutmeg and bake at 200°C for 25-35 minutes, until bubbling and golden brown. Serve up as is or with a crunchy side salad.