Vegetarian lasagne with aubergine, tomato sauce and a nutty cheese topping

Scruffy aubergine lasagne

Name: Scruffy aubergine lasagne
Cook time: 95 min
Total time: 95 min
Yield: 6
Cuisine: Italian
Ingredients: 3 x 400g aubergines; 3 onions; 6 cloves of garlic; 1 bunch of fresh sage (30g); olive oil; 1 teaspoon dried chilli flakes; 1 lemon; 2 x 400g tins of quality plum tomatoes; 80g mature Cheddar cheese; 80g Parmesan cheese; 300g fresh lasagne sheets; 50g blanched almonds

Sweet tomato sauce with garlic, sage & lemon, cheese & almond crunch

Vegetarian

1 hr 35 mins

Not Too Tricky

serves 6

About the recipe

Bringing together two big hitters – aubergine and lasagne – this recipe is guaranteed to make you smile. It’s cheesy, oozy and mega delicious, plus it’s really fun to make. First I steam the aubergine, to make it soft, silky and a total pleasure to eat, then I crisp it up with garlic, chilli, sage and lemon for added flavour, before turning it into the most scrumptious sauce. Enjoy!

nutrition per serving

Calories

23%

Fat

33%

Saturates

38%

Sugars

18%

Salt

10%

Protein

40%

Carbs

19%

Fibre

of an adult’s reference intake

Recipe From

Jamie: Keep Cooking and Carry On

By Jamie Oliver

Watch the show Get the recipes

Ingredients

3 x 400g aubergines

3 onions

6 cloves of garlic

1 bunch of fresh sage (30g)

olive oil

1 teaspoon dried chilli flakes

1 lemon

2 x 400g tins of quality plum tomatoes

80g mature Cheddar cheese

80g Parmesan cheese

300g fresh lasagne sheets

50g blanched almonds

Top Tip

Two of my girls are gluten-intolerant, so I often turn this into a pasta bake and use gluten-free pasta. Feel free to use any pasta shape. Simply parboil before adding.

Method

Place a large shallow casserole pan on a medium heat with 250ml of water.
Prick the whole aubergines all over with a fork, halve lengthways and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes.
Meanwhile, peel and finely slice the garlic, and pick the sage leaves.
Preheat the oven to 200ºC/400ºF/gas 6.
Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chilli flakes and most of the sage leaves, then finely grate in the lemon zest. Once golden, scrunch in the tomatoes, pour in 2 tins' worth of water, and simmer for 20 minutes, stirring occasionally.
Remove the pan from the heat, grate in the cheeses, then season to absolute perfection with sea salt and black pepper.
Tear in the pasta sheets and mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer.
Bash the almonds until fine and rub the remaining sage leaves with oil, then sprinkle on top.
Use the back of a spoon to create some dips and wells, and bake for 25 minutes, or until golden and bubbling. I love this served with a big crunchy green salad dressed with balsamic vinegar.

Not an aubergine lover? Try courgettes, peppers, portobello mushrooms, or even squash in its place.
If you don’t have fresh lasagne sheets, you can use dried. Simply cook them according to the packet instructions, then drain and refresh under cold water, so they’re cool when you come to use them.
I’m using sage, but rosemary or thyme would work a treat, too.
No almonds? Try peanuts or cashew nuts instead.

Tags

Pasta Italian-style Aubergine Vegetable Vegetarian Keep Cooking and Carry On Dinner Family favourites One-pan

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