Melanzane Lasagne
This delicious and hearty vegetarian aubergine lasagne is a comforting dish that layers grilled aubergines with a rich tomato sauce, basil, Parmesan, and mozzarella, all encased in sheets of fresh lasagne. Baked to perfection, this lasagne is a wonderful balance of flavors and textures that will have everyone at the table asking for seconds.
— Constant Cookbook
Ingredients
- 3 aubergines , sliced lengthways
- 2 tbsp olive oil
- 3 large garlic cloves , crushed
- 680ml jar passata
- ½ tbsp dried oregano
- 1 tsp sugar
- 1 tbsp red wine vinegar
- small bunch basil leaves , torn
- 100g Parmesan , or vegetarian alternative, grated
- 125g ball mozzarella , torn
- 200g fresh lasagne sheets
- 5 tbsp breadcrumbs
Instructions
- 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.
- 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.
- 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.
- 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.
Cook Time
50M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 460 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 1.99 milligram of sodium
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