Melanzane lasagne

Melanzane lasagne

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(35 ratings)

Prep: 20 mins Cook: 50 mins


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


  • 3 aubergines, sliced lengthways



    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



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

  • 1 tsp sugar



    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 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


  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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Huong Nguyen's picture
Huong Nguyen
8th Jan, 2020
Good and simple recipe. I doubled the mozzarella like many other commenters here (mainly because I had some in the fridge) but I found it too cheesy, even though I used less parmesan than recipe stated. The amount of cheese in the recipe is probably fine for me. I microwaved the aubergine slices with a kitchen towel for 4 minutes to make sure they’re cooked through and drained some moisture out before grilling them very briefly to get the smokiness, this is what I always do when I fry or grill aubergines. The aubergines turned out soft but still keeping a bit of chewy texture as I like them
12th Feb, 2019
Made this last night it was really yummy used dried lasagna soaked in boiling hot water as couldn’t find fresh. Will definitely make again.
17th Dec, 2017
Excellent! Completely polished off by 3 people, including one who 'isn't keen on aubergines,' but said they would definitely eat again. I am a huge fan of aubergines and I loved it, I only wish I had made more. I doubled the mozzerella but omitted the breadcrumbs.
11th Nov, 2017
Simply delicious!!
14th Aug, 2017
Gorgeous!! A must for everyone :)
7th Jun, 2016
So good! Grilled aubergine the night before. Lots of layers! Very satisfying.
27th Sep, 2015
Lovely recipe. It's part of my repertoire now. Thanks
16th Mar, 2015
Delicious! I skipped the red wine vinegar and used less breadcrumbs. Lovely recipe!
18th Nov, 2014
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!
3rd Nov, 2014
Very tasty and quick to make. Doubled the mozzarella but otherwise followed the recipe to the letter.


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