Introduction:
This aubergine lasagne is a comforting vegetarian twist on the classic baked pasta dish. Layered with charred aubergine, rich tomato sauce, creamy homemade white sauce, fresh basil, and gooey mozzarella, it’s a meal that’s hearty and satisfying without the need for meat. Perfect for family dinners or as a crowd-pleasing dish for gatherings, this recipe delivers layers of flavor and texture in every bite. If you're looking for a delicious way to enjoy aubergine, this lasagne is a must-try!
Preparation and Cooking Time:
Total Time: 1 hour 20 minutes
Difficulty: Easy
Servings: 4
Ingredients:
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For the Tomato Sauce:
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3 tbsp olive oil
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1 onion, finely chopped
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3 cloves garlic, finely chopped
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2 x 400g tins plum tomatoes
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2 tbsp capers
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For the White Sauce:
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250g ricotta
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200ml whole milk
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50g Parmesan (or vegetarian alternative), finely grated (plus extra for the topping)
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Other Ingredients:
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2 aubergines, cut into 1cm discs
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6 lasagne sheets
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250g ball mozzarella
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A large bunch of basil
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Method:
Step 1: Prepare the Tomato Sauce
Heat 1 tbsp olive oil in a pan over medium heat. Add the chopped onion and a pinch of salt, cooking for 10 minutes until softened. Stir in the garlic and cook for another 2 minutes. Add the tinned plum tomatoes, breaking them up with the back of a spoon. Simmer for 20 minutes, allowing the sauce to thicken. Stir in the capers, season with salt and pepper, and set aside.
Step 2: Cook the Aubergine
Heat a large frying or griddle pan over medium-high heat. Brush both sides of the aubergine slices with the remaining olive oil. Cook in batches for 4-5 minutes per side until golden, charred, and softened. Set aside.
Step 3: Make the White Sauce
In a bowl, whisk together the ricotta and milk. Season with salt and black pepper, then stir in the grated Parmesan.
Step 4: Assemble the Lasagne
Preheat your oven to 200°C (fan 180°C/gas 6). In a deep 20cm x 30cm baking dish, layer half the aubergine slices, followed by half the tomato sauce, half the lasagne sheets, and half the white sauce. Tear over half the mozzarella and scatter some basil leaves on top. Repeat the layers, finishing with mozzarella, basil, and a generous sprinkling of Parmesan.
Step 5: Bake the Lasagne
Place the dish in the oven and bake for 40 minutes, or until the top is bubbling and golden brown.
Serving Suggestion:
Serve hot with a crisp green salad and a slice of crusty bread to mop up the delicious sauce.
Tip:
For extra flavor, sprinkle some chili flakes or a drizzle of olive oil over the top before serving.
Enjoy this rich and indulgent aubergine lasagne that’s bursting with Mediterranean flavors!
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