Melanzane lasagne

Melanzane lasagne

4.857145

(7 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

This vegetarian lasagne is freezer-friendly, the ideal standby supper

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
460
protein
24g
carbs
44g
fat
22g
saturates
10g
fibre
6g
sugar
11g
salt
1.99g
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Ingredients

  • 3 aubergines, sliced lengthways
  • 2 tbsp olive oil
  • 3 large garlic cloves, crushed
  • 680ml jar passata
  • ½ tbsp dried oregano
  • 1 tsp sugar
  • 1 tbsp red wine vinegar
  • small bunch basil leaves, torn
  • 100g parmesan, or vegetarian alternative, grated
  • 125g ball mozzarella, torn
  • 200g fresh lasagne sheets
  • 5 tbsp breadcrumbs

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  • Tip

    Cook from frozen

    To cook straight from the freezer, heat oven to 180C/160C fan/ gas 4, and cook, covered, for 1½ hrs. Then, turn up oven to 220C/200C fan/ gas 7 and cook uncovered for another 30 mins. Or defrost overnight at room temp, pop in the fridge until ready to eat, then cook as directed, above, adding an extra 10 mins to the cooking time.

Method

  1. Heat grill to high. Arrange the aubergine slices on a baking sheet, brush with oil and season well. Grill for 2-3 mins each side until golden brown, set aside.
  2. Heat oil in a saucepan. Fry the garlic for 1 min then pour in the passata. Simmer for 10 mins with the oregano, sugar and vinegar, then season and stir in the basil.
  3. Assemble the lasagne in a roughly A4-sized baking dish. Spread a few tbsp of the tomato sauce over the base of the dish, followed by a layer of aubergine. Scatter over some Parmesan and mozzarella, then cover with a layer of lasagne. Repeat, finishing with a topping of Parmesan and mozzarella, and sprinkle on the breadcrumbs.
  4. Allow to cool at this point for freezing, or heat oven to 200C/180C fan/gas 6 and cook the lasagne for 25-30 mins until golden and bubbling.

Recipe from Good Food magazine, April 2011

BBC GoodFood Magazine

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Comments

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mairhoney's picture
mairhoney07:49, 4th Apr, 2013
5

This is genuinely a five star recipe. The pasta makes for a lovely thick sauce. I double the garlic, only needed two aubergines as the ones I had we're huge. Seems a bit of a simple recipe but the sauce really makes it.

agent_lime's picture
agent_lime02:11, 21st Mar, 2013
5

it was just perfect! everybody liked and even those who cannot live with meat normally. I'm gonna do it for the 3d time today.

tania90's picture
tania9005:53, 1st Sep, 2012
5

This is a great recipe! Me and my boyfriend cooked it together with no problems and no stress and it tasted amazing! However we used 2 large aubergines and 2x 125g balls of mozarella, I can't imagine 1 would have been enough.

beclam's picture
beclam05:46, 8th Mar, 2012
5

Wouldnt normally cook with aubergine but had two in my veg box so thought i would give it ago. The whole family loved it which included my aubergine hating hubby!!

obrien984's picture
obrien98401:31, 11th Feb, 2012
5

I fell in love with Melanzane Parmigiana while on holiday in Italy so finding a recipe that turned it from a starter into a main course by making it into lasagne has been fantastic. Delicious!

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