Triple cheese & aubergine lasagne

Triple cheese & aubergine lasagne

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(1 ratings)

Prep: 45 mins Cook: 2 hrs

More effort

Serves 8
Fill sheets of pasta with tomato, aubergine and ricotta for a delicious vegetarian main - perfect for feeding a crowd

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal497
  • fat28g
  • saturates14g
  • carbs34g
  • sugars15g
  • fibre8g
  • protein23g
  • salt1g
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Ingredients

  • 12-16 fresh lasagne sheets

For the tomato & aubergine sauce

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 large aubergines, cut into small chunks
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 large onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, finely chopped
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp tomato purée
  • 1 tsp golden caster sugar
  • pinch of chilli flakes
  • small handful basil leaves, finely chopped
  • dash of soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

For the ricotta filling

  • 500g ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 50g Parmesan (or vegetarian alternative) finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 medium eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ¼ tsp grated nutmeg

For the cheese sauce

  • 500g milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g plain flour
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g mature cheddar, grated
  • 1 tsp English mustard

Method

  1. First, make the tomato & aubergine sauce. Heat 1 tbsp of the oil in a large non-stick frying pan and cook the aubergine in 3 batches, adding 1 tbsp oil for each batch. They should be softened and lightly golden.

  2. Add the remaining oil to the pan and cook the onions for 5 mins until softened. Stir in the garlic, cook for 1 min more, then return the aubergine to the pan with the tomatoes, tomato purée, sugar and chilli flakes. Bring just to the boil, then turn down to a simmer and cook for 10 mins. Take off the heat, stir in the basil and soy sauce, and season to taste.

  3. Mix together all the ingredients for the ricotta filling, season and set aside – or cover and leave in the fridge if making in advance. Both the aubergine and the ricotta sauce can be chilled for up to 2 days.

  4. For the cheese sauce, add all the ingredients to a pan and cook over a medium heat, stirring all the time, until it thickens and the cheese has melted, then turn down the heat to low and cook for another 5 mins. Season to taste.

  5. Heat oven to 180C/160C fan/gas 4. To assemble the lasagne, spoon half the aubergine mixture into the bottom of a large baking dish. Top with a layer of lasagne sheets, then spread over a ricotta layer. Add another layer of lasagne sheets, followed by the remaining aubergine mixture and another layer of lasagne sheets. Pour over the cheese sauce (it can now be frozen for 1 month – defrost before cooking). Bake in the oven for 50 mins-1 hr until golden and heated through.

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Comments (2)

catie74's picture

Made this for 3 adults and 3 kids intending to take a portion in to work the next day... Ha fat chance. None of us are vegetarian but do eat meals that don't happen to contain meat regularly. I don't think we even realise it is veggie half the time until we think about it

carlyejc's picture
5

Really tasty and substantial, even the non-veggies loved it

Questions (2)

weedaftie's picture

Can you make in advance and freeze?

goodfoodteam's picture

Yes, you can freeze up to the stage of pouring over the cheese sauce. Thaw completely before baking.

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