Nutrient Rich Food for a Healthy and Happy Lifestyle

The Conscientious Cook

Adzuki Bean Lasagne, layered with White Aubergines and a Coconut & Smoked Paprika Sauce

I had a huge craving for lasagne but being gluten and dairy free a true lasagne wasn't going to work for me so I decided that I'd try and make a vegan one instead!  I have to say I was chuffed with the way this turned out, even the boys had some nd really enjoyed it!  It was super tasty and pretty quick to make in the end.  I hope you have a moment to make and try it because it really is a winner.

Serves 4-6 (depending if you are feeding children or adults)


Lasagne base

2 tins of adzuki beans

1 red onion, diced

1 clove garlic, chopped

2 carrots, grated

2 tins of cherry tomatoes

2 tbsp capers (I used the ones in vinegar) 

1/2 tsp celery salt (I didn't have any celery in the fridge so luzzed this in instead)

1 tbsp Fresh Thyme 

2 sundried tomatoes chopped

200mls Red wine

1 tbsp coconut oil

Sea salt and pepper to season

2 white aubergines (can use any type), sliced and pan fried in coconut oil

Coconut Sauce

1 1/2 pots (large) natural coconut yoghurt

Enough Almond milk to make into a thick sauce consistency (about 100mls)

2 tbsp Djon mustard

1/2 juice lemon

1 tsp smoked paprika

Sea salt and pepper

Fresh Thyme to garnish


Heat oven 200C.

Make the aduki bean mix first. Fry the onions and garlic in the coconut oil until soft.

Add grated carrot and fry for 3 mins, pour in the red wine.

Add the tinned tomatoes, thyme, capers, sun dried tomatoes, salt and pepper and simmer for 20mins.

Add the adzuki beans and cook for a further 15min - keep bubbling until you need it - can always make this the day before.

While this is cooking fry the sliced aubergines in coconut oil and set aside

To make the sauce, add all the ingredients into a bowl and whisk until thoroughly mixed together.  Should be a thick sauce consistency.  Taste - should be deliciously smokey in flavour, if not add more smoked paprika!

Layer in a heat proof dish the aduki bean mix then aubergine and sauce. Add another layer of beans, aubergine and sauce. Sprinkle with thyme and pop in an oven  for 30-40mins or until bubbling and browned on top.

Serve with greens or salad.

You can always make and cook this the day before, flavours will become more intense and delicious!