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Melanzane lasagne

Melanzane lasagne

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(16 ratings)

Prep: 20 mins Cook: 50 mins

Easy

Serves 4
This vegetarian lasagne is freezer-friendly, the ideal standby supper

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal460
  • fat22g
  • saturates10g
  • carbs44g
  • sugars11g
  • fibre6g
  • protein24g
  • salt1.99g
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Ingredients

  • 3 aubergine, sliced lengthways

    Aubergine

    oh-ber-geen

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

  • 2 tbsp 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 garlic clove, crushed
  • 680ml jar passata
  • ½ tbsp dried oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tsp sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp red wine vinegar
  • small bunch basil leaves, torn
  • 100g Parmesan, or vegetarian alternative, grated

    Parmesan

    parm-ee-zan

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

  • 125g ball mozzarella, torn
  • 200g fresh lasagne sheets
  • 5 tbsp breadcrumb

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.

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Comments, questions and tips

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Comments (18)

MargotLescargot's picture
5

Lovely recipe. It's part of my repertoire now. Thanks

falafellover's picture
5

Delicious! I skipped the red wine vinegar and used less breadcrumbs. Lovely recipe!

lingpea's picture
5

Beautiful! I made today but put in mince beef and swapped the red wine vinegar for red wine. The sauce was divine, full of flavour and apart from grilling the aubergine which took a bit of time, it was a very easy recipe to follow. Will definitely make this again!

rock_orphan's picture
5

Very tasty and quick to make. Doubled the mozzarella but otherwise followed the recipe to the letter.

laura02031988's picture
5

I loved the taste of this, but did find it rather time consuming grilling all of the aubergine slices! I had a bit of trouble with the thinner ones as they went burnt and crispy especially on the edges, so I know to cut them a little thicker next time. The sauce was really nice. I didn't bother with breadcrumbs, but used an extra ball of mozzarella on the top instead, lovely!

peach19's picture
3.75

Made this last night and it turned out to be very successful. My boyfriend and I polished off most of the dish in one sitting and I just now had the leftovers for dinner. I prepared the aubergine on a griddle instead of in the oven, which did make it more time-consuming to prepare, but the result was very scrummy. I will definitely be making this dish many more times. Next time I might replace one of the lasagne layers with an extra layer of aubergine as I love its flavour.

Tilly_screams's picture

This was so delisious....went to a party and what i gone done. came home and hoovered up the leftovers of this. cold. SO good! would recommend using sardines too for somethign different

skladna's picture

Really delicious. Great easy to make!
I split the recipe between 2 dishes, one for dinner for 2 tonight and 1 for 4 to go in the freezer. I feel this can feed 6 easily maybe more if you make a salad to go with it.

kath998's picture

Really enjoyed this, very tasty!!
Definitely I will make again, so easy

mairhoney's picture
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
5

*without meat I ment

agent_lime's picture
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
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
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!!

kandi1's picture
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!

philipparoz's picture

Really delicious dish and very easy to make.

lindarademaker's picture
4

Superquick & easy and very tasty!

melg95's picture
5

I really loved thid dish - even though I HATE Aubergines! Really flavourful...

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