Thursday, 18 April 2013

Aubergine lasagna

We had a few aubergines in the fridge, so I thought why not make a lasagna with them. A lovely vegetarian dish (in case anyone was interested), and not difficult at all.


  • Skill level: Easy
  • Serves: 6-8 people
  • Prep time: 30 mins
  • Cooking time: 20 mins
What you will need:

For the aubergine sauce

3 aubergines
sprinkle of salt
3 tbsp olive oil
2 cans chopped tomato
3 tbsp tomato puree
1/2 cup of chopped olives
1 tsp salt (adjust according to taste)
1 tsp mixed herbs
1 tsp oregano
1 tsp thyme
1 tsp black pepper

For the bechamel (white) sauce

6 tbsp butter
1/2 cup plain flour
4 cups milk
1 tsp salt
1 bay leaf
1/2 tsp mixed herbs
handful of cheddar cheese (+ extra for the topping)
handful of grated mozarella (I did not have this so did not use it, but I think it would taste lovely)

1 packet lasagna sheets

How to make:

1) Do not peel the aubergines, just cut them into small cubes, then lay them out onto a tray and sprinkle salt on them. Leave them for a few minutes, then transfer them onto a baking tray, sprinkle the olive oil over them and bake in a hot oven for 10-15 mins, or until roasted

2) Once out of the oven, place the aubergine in a bowl and add the remaining ingredients under 'for the aubergine sauce' then set aside

3) Make the bechamel sauce by melting the butter in a large pot over medium heat, then add the flour and mix until the colour of the mixture becomes a lighter golden colour (take a few minutes) 

4) Add the milk, and use a hand whisk to mix it in, to avoid any lumps. After a few minutes of whisking, add the salt, bay leaf and mixed herbs, then mix the sauce using a plastic spatula (if you have) until the sauce thickens. Once it does, add the cheddar cheese, and mix until it melts

5) In a deep oven dish, place a little of the aubergine sauce, then add a layer of lasagna sheets. Then top this with more aubergine sauce, some bechamel sauce and some extra cheddar cheese, then add another layer of lasagna sheets. Keep doing this until your sauce finishes. The top layer should be only bechamel sauce, and topped with cheddar cheese

6) Place in the oven at 250 degrees Celsius for 15-20 mins or until the top becomes all golden and beautiful








This was absolutely delicious mashAllah! I tried to take a picture of the piece of lasagna at the dinner table, but clearly - it wasn't much of a success. I prioritised digging into the lasagna than to take a perfect shot! :D enjoy!

2 comments:

  1. Lovely, light and a great alternative to normal lasagne. A*

    ReplyDelete