Lasagne Aubergine Melanzane

by Mary Berry

A simple and delicious vegetarian lasagne using the classic flavours of Melanzane Parmigiana. It’s more healthy too, as there is no white sauce.

Method

Based on 6 servings, adjust as needed.

Step 1

Preheat the oven to 220°C/200°C Fan/Gas 7. Line two large baking sheets with non-stick baking paper. You will need a 1.75-litre (3-pint) wide-based, shallow ovenproof dish.

Step 2

Arrange the aubergines on the prepared baking sheets, brush with oil and season well with salt and freshly ground black pepper. Roast in the preheated oven for about 20–25 minutes until golden and soft. Remove from the oven and set aside.

Step 3

Reduce the oven temperature to 200°C/180°C Fan/Gas 6.

Step 4

Heat a generous glug of oil in a deep frying pan over a high heat. Add the onions and fry for 5 minutes, stirring. Add the garlic and fry for 1 minute. Pour in the tinned tomatoes, passata and sun-dried tomato paste, lower the heat and simmer for 5 minutes. Add the fresh herbs and season well.

Step 5

Meanwhile, if using fresh lasagne sheets, soak them in a shallow dish of boiling water for 5 minutes, then drain.

Step 6

Divide each pile of cheese into four. Spoon 1/4 of the sauce into the base of the ovenproof dish and spread it to the corners. Scatter one portion each of the mozzarella and Parmesan on top, then lay half the aubergine slices on the cheeses. Spoon another 1/4 of the sauce on top, then add the sheets of lasagne, followed by another portion of the cheese. Top with another portion of sauce, then the remaining aubergine slices and another portion of the cheeses. Finally, spoon on the remaining sauce and arrange the remaining cheeses in piles on top. Bake in the preheated oven for about 30 minutes, until bubbling and golden.

Step 7

Serve hot with dressed salad leaves.

  • Ingredients
  • Based on 6 servings
  • 60g Rocket 1x Sainsbury's Wild Rocket 60g
  • 250g Mozzarella, broken into pieces 2x Stamford Street Co. Mozzarella Cheese Ball 125g
  • 115g Parmesan, coarsely grated 1x Sainsbury's Grana Padano Cheese 200g
  • 2 tbsp Sun Dried Tomato Paste, or tomato puree 1x Gia Sun Dried Tomato Puree 70g
  • 1 tbsp Oregano, finely chopped or use dried 1x Sainsbury's Fresh Oregano 20g
  • 3 Aubergines, sliced lengthways into 1cm (1⁄2in) slices 3x Sainsbury's Aubergine
  • 3 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 2 Onions, finely chopped 2x Sainsbury's Onions Loose
  • 4 Garlic Cloves, finely grated 1x Sainsbury's Garlic
  • 400g Tinned Chopped Tomatoes 1x Sainsbury's Chopped Tomatoes Can 400g
  • 500g Passata 1x Sainsbury's Passata 500g
  • 30g Basil, leaves picked and chopped 1x Sainsbury's Fresh Packed Basil 30g
  • 3 Fresh Lasagne Sheets, or dired 1x Sainsbury's Fresh Egg Lasagne Sheets 250g
Products and prices from