Melanzane lasagne

Melanzane lasagne

By Good Food
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(18 ratings)
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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 aubergines, sliced lengthways
    Aubergine

    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

    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 cloves, crushed
  • 680ml jar passata
  • ½ tbsp dried oregano
    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

    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

    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.

  • Recipe 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.

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Comments, questions and tips

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orbvalley
14th Aug, 2017
5.05
Gorgeous!! A must for everyone :)
abbyhorand
7th Jun, 2016
5.05
So good! Grilled aubergine the night before. Lots of layers! Very satisfying.
MargotLescargot
27th Sep, 2015
5.05
Lovely recipe. It's part of my repertoire now. Thanks
falafellover
16th Mar, 2015
5.05
Delicious! I skipped the red wine vinegar and used less breadcrumbs. Lovely recipe!
lingpea
18th Nov, 2014
5.05
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
3rd Nov, 2014
5.05
Very tasty and quick to make. Doubled the mozzarella but otherwise followed the recipe to the letter.
laura02031988
27th Jul, 2014
5.05
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
6th Jul, 2014
3.8
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
11th Mar, 2014
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
7th Jan, 2014
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.

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