Vegan Lasagna Pasta Bake with Vegetables
Ingredients
- 200g (7oz) penne
- 2 tablespoons olive oil
- 1 onion
- 200g eggplant
- 100g (3.5oz) mushrooms
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt and pepper to taste
- 1/2 cup water
- vegan cheese
- fresh basil leaves
Preparation
Preheat oven to 200C/400F.
Cook 200g (7oz) penne in salted water for 7-8 minutes.
Heat 2 tablespoons olive oil in a pan over medium heat.
Add chopped onion.
Chop 200g eggplant and 100g (3.5oz) mushrooms and add to the pan.
Season with 1 teaspoon cumin and 1 teaspoon paprika, salt and pepper to taste.
Add 1/2 cup water slowly while simmering for 5 minutes.
Transfer pasta to an oven-safe baking dish or tray.
Spread vegetable sauce on top and mix well.
Add handfuls of vegan cheese on top.
Bake in oven for 15 minutes.
Cool down before serving and garnish with fresh basil leaves.
