Aubergine Lasagna Recipe

Aubergine Lasagne is a delicious twist on the classic Italian dish, incorporating the rich flavours of aubergine, parmesan, tomato sauce, ricotta cheese, and melted mozzarella. Enjoy this flavourful and satisfying meal with a side salad or some crusty bread.

Course Main Course

Cuisine Italian

Diet Vegetarian

Keyword Aubergine Lasagna Recipe, Aubergine Recipe

Prep Time 15

Cook Time 1 30

Servings People

Calories 474

Ingredients

2 Large aubergines, sliced lengthwise
2 tbsp Olive oil
1 Whole onion, finely chopped
2 Garlic cloves, minced
400 g Tin of chopped tomatoes
1 tsp Tomato purée
1 tsp Dried oregano
1 tsp Dried basil
Salt and pepper to taste
250 g Ricotta cheese
50 g grated Parmesan cheese
1 Egg
250 g mozzarella cheese, sliced
9 Lasagne sheets

Instructions

Preheat your oven to 200°C (180°C fan)/Gas Mark 6. Lay the aubergine slices on a baking tray, brush with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes until they are soft and slightly golden. Remove from the oven and set aside.
Make the Tomato Sauce: In a large pan, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Add the chopped tomatoes, tomato purée, oregano, and basil. Season with salt and pepper. Simmer for about 15 minutes until the sauce thickens slightly.
Prepare the Cheese Mixture: In a bowl, combine the ricotta cheese, half of the Parmesan cheese, and the egg. Mix until smooth and well combined. Season with a little salt and pepper.
Assemble the Lasagne: In a baking dish, spread a thin layer of the tomato sauce on the bottom. Place 3 lasagne sheets over the sauce. Layer with half of the aubergine slices, half of the ricotta mixture, a third of the mozzarella slices, and a third of the remaining tomato sauce. Repeat with another layer of lasagne sheets, the rest of the aubergine, remaining ricotta mixture, another third of mozzarella, and a third of tomato sauce. Top with the final layer of lasagne sheets, the rest of the tomato sauce, the remaining mozzarella, and sprinkle with the remaining Parmesan
Bake the Lasagne: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15 minutes, or until the top is bubbly and golden brown.
Allow the lasagne to rest for a few minutes before slicing. Serve warm with a side salad or garlic bread, if desired. Enjoy your homemade aubergine lasagne!

Notes

Serving Ideas

Aubergine Lasagne pairs beautifully with a range of sides. A crisp green salad with a light vinaigrette offers a refreshing contrast to the rich, hearty lasagne. Alternatively, a slice of rustic bread can be perfect for mopping up the savoury tomato sauce. For added freshness, sprinkle chopped fresh basil or parsley on top before serving. Another great side option is roasted vegetables, which can be seasoned with olive oil, garlic, and herbs to create a harmonious meal. These additions not only enhance the visual appeal of your dish but also provide delightful textural and flavour contrasts, making your meal both satisfying and memorable.

Nutrition