Aubergine and Cauliflower Hash Brown Lasagne

Servings 2
Prep time 30

Our plant-based lasagne swaps traditional lasagne sheets for nutritious baked aubergine slices, a layer of rich cannellini bean ragu, earthy pesto soffritto and of course our amazing Cauliflower Hash Browns for a flavour-packed gluten-free Italian favourite! Bellissimo!


  • 4 STRONG ROOTS Cauliflower Hash Browns
  • 1 large aubergine
  • 1 tbsp of olive oil
  • Salt & pepper
  • Pesto & kale soffritto:
  • 1 celery stalk, diced
  • 1 medium carrot, diced
  • 1 clove of garlic, chopped
  • Handful of kale, ribboned
  • 1/2 a red onion, diced
  • 1 tbsp of vegan pesto
  • Cannellini bean ragù:
  • 1 tin of cannellini beans, drained
  • 1/2 jar of your favourite tomato sauce
  • 1 clove of garlic, minced
  • handful of basil, chopped
  • 1/2 tsp of chili flakes (optional)
  • method (tick as you go)


    Preheat the oven to 200°C.


    Place STRONG ROOTS Cauliflower Hash Browns on a baking tray and cook as per instructions on the bag.


    In a pan over a medium heat soften the carrot, onion, celery and garlic for the soffritto. When softened add the pesto and kale until wilted.Place ingredients in a bowl and leave to one side.


    Slice aubergine into long strips. Place these on a separate baking tray with olive oil, salt and pepper. Roast in the oven for 7 minutes, flip and roast for additional 7 minutes. Remove from oven.


    In a pan soften garlic and chili flakes for ragu, add the tomato sauce and beans, reduce for a few minutes.


    Remove Cauliflower Hash Browns from the oven.


    Assemble lasagne on a plate (aubergine slice, bean ragu, Cauliflower Hash Brown, aubergine slice, soffritto, aubergine slice), return to the oven for 2-3 minutes to full warm through.

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