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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27th Jul, 2014
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!
6th Jul, 2014
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.
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
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.
kath998's picture
29th Dec, 2013
Really enjoyed this, very tasty!! Definitely I will make again, so easy
4th Apr, 2013
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.
21st Mar, 2013
*without meat I ment
21st Mar, 2013
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.
1st Sep, 2012
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.
8th Mar, 2012
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!!


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