Aubergine lasagne

Aubergine Lasagne

Serves 6

  • 3 aubergines

  • 3 cloves garlic, peeled and sliced

  • a few sprigs fresh thyme, leaves picked

  • 1 dried red chilli, crumbled

  • 6 tablespoons extra virgin olive oil

  • 2x400 g organic tinned plum tomatoes

  • 1 splash balsamic vinegar

  • 1 bunch fresh basil, leaves picked and stalks chopped

  • 150 g Cheddar cheese, grated

  • 2 handfuls Parmesan cheese, grated

  • 6-8 fresh lasagne sheets

Preheat the oven to 200°C/400ºF/gas 6. Steam the whole aubergines over a pan of simmering water for 30 minutes, then scoop out the flesh and cut it up roughly. Slowly fry the aubergine, garlic, thyme and chilli in the olive oil for around 10 minutes.



Add the tins of tomatoes, chopping them up roughly with a wooden spoon, then add the balsamic vinegar and most of the basil leaves. Bring to the boil and simmer for around 10 minutes until the sauce has reduced and thickened.



Spread a layer of aubergine sauce in a large, shallow dish. Sprinkle over some Cheddar and a handful of Parmesan, then spread over a layer of lasagne sheets. Repeat once or twice more, until your dish is full. Finish with a final sprinkling of Parmesan, a scattering of basil leaves and a drizzle of olive oil.



Place in the oven for 25 to 30 minutes until bubbling and golden.

Nutritional Information

Aubergine lasagne

Served golden and bubbling

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0 foodies cooked this
This wonderful aubergine lasagne bake keeps it simple with a few intensely delicious flavours
Serves 6
1h 35m
Super easy
Method

I recently ate a similar dish at a wedding in Italy, where it was cooked in a large, shallow dish. It has the same vibe as a Greek moussaka, but uses pasta rather than potatoes in the layering, making it more of a lasagne bake. The fresh sheets you can buy in supermarkets are very good and well worth using.

Preheat the oven to 200°C/400ºF/gas 6. Steam the whole aubergines over a pan of simmering water for 30 minutes, then scoop out the flesh and cut it up roughly. Slowly fry the aubergine, garlic, thyme and chilli in the olive oil for around 10 minutes.

Add the tins of tomatoes, chopping them up roughly with a wooden spoon, then add the balsamic vinegar and most of the basil leaves. Bring to the boil and simmer for around 10 minutes until the sauce has reduced and thickened.

Spread a layer of aubergine sauce in a large, shallow dish. Sprinkle over some Cheddar and a handful of Parmesan, then spread over a layer of lasagne sheets. Repeat once or twice more, until your dish is full. Finish with a final sprinkling of Parmesan, a scattering of basil leaves and a drizzle of olive oil.

Place in the oven for 25 to 30 minutes until bubbling and golden.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 385 19%
  • Carbs 20.8g 8%
  • Sugar 1.8g 2%
  • Fat 25.2g 36%
  • Saturates 9.4g 47%
  • Protein 15.5g 34%
Of an adult's reference intake

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

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