Aubergine Lasagne Recipe

Aubergine Lasagne Recipes

Ingredients :


75 ml


2 x 400 g

5 ml

2 - 3



For the cheese sauce :

25 g

25 g

300 ml

2.5 ml

115 g

15 g

medium aubergines, sliced

olive oil

large onions, finely chopped

chopped tomatoes

dried mixed herbs

garlic cloves, crushed

sheets no pre-cook lasagne

salt and black pepper



plain flour



grated mature Cheddar

grated Parmesan cheese

Method :
  1. Layer the sliced aubergine in a colander, sprinkling lightly with salt between each layer.
  2. Leave to stand for 1 hour, then rinse and pat dry.
  3. Heat 600 ml oil in a large pan, fry the aubergine and drain on kitchen paper.
  4. Add the remaining oil to the pan, cook the onions for 5 minutes, then stir in the tomatoes, herbs, garlic and seasoning.
  5. Bring to the boil and simmer, covered for 30 minutes.
  6. Meanwhile, make the cheese sauce; melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring.
  7. Gradually stir in the milk.
  8. Bring to the boil, stirring, and cook for 2 minutes.
  9. Remove form the heat and stir in the mustard, cheeses and seasoning.
  10. Preheat the oven to 200C/400F/Gas 6.
  11. Arrange half the aubergines in the base of an ovenproof fish, spoon over half the tomato sauce.
  12. Arrange three sheets of lasagne on top.
  13. Repeat with a second layer.
  14. Spoon over the cheese sauce, cover and bake for 30 minutes.
  15. Remove the lid for the last 10 minutes to brown the crust.
  16. Serve hot with a mixed salad.

Serves 4

Cooking Tip :

This dish freezes well; cook for only 20 minutes, cool, then freeze. Reheat at 170oC/375oF/Gas 3 for 20 minutes; increase the temperature to 200oC/400oF/Gas 6 for 10 minutes to brown the top .

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