Aubergine lasagne

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Prep time:

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Serves: 4

By gretagrape



  • 1 garlic clove, chopped finely

  • 1 aubergine, sliced and chopped into small pieces

  • 1 tin of tomatoes

  • 1 tsp oregano

  • 1 tsp basil

  • 1 tsp sugar

  • 1 handful courgette or mushrooms, sliced

  • 3-4 drops worcestershire sauce

  • 6 lasagne sheets

  • 1 ball mozzarella

  • 55g parmesan grated

  • 230ml white sauce


  1. Fry the aubergine and garlic in oil for 5 mins until softened.
  2. Add tomatoes, herbs, sugar and worcestershire sauce and cook for 10 mins.
  3. Add a layer of white sauce to bottom of a baking dish.
  4. Add two sheets of lasagne.
  5. Add half the tomato mixture. Cut the mozarella into small pieces and add half on top, then add half the sliced courgette or mushroom.
  6. Repeat steps 4 and 5.
  7. Add two sheets of lasagne.
  8. Pour the other half of the white sauce on top. Try to get some to dribble over the side of the lasagne sheets so it will mix in with the tomato mixture.
  9. Sprinkle with parmesan.
  10. Cover with foil and cook at 180c for 25 mins, then cook uncovered for 10 mins until top starts to go golden.

Handy Hint

Can be made ahead - prepare up to stage 9, then put in fridge until need to cook.
Can be frozen once cooked. Defrost in fridge the night before, then cook as normal.

Additional Information

  • Can Freeze

  • Make Ahead

  • Budget

  • italian

  • courgette

  • aubergine

  • tomato

  • mushroom

  • cheese

  • Pasta

  • Main Course

  • Vegetarian

  • Nut Free

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