Aubergine Lasagna
Indulge in a hearty and flavor-packed twist on a classic with this Aubergine Lasagna recipe! Perfectly roasted slices of aubergine take center stage in this comforting dish, layered with rich homemade tomato sauce infused with garlic, oregano, and basil, creamy béchamel sauce, and gooey mozzarella and parmesan cheeses. This satisfying vegetarian lasagna swaps out some of the pasta for nutritious, tender aubergine, creating a lighter yet incredibly indulgent meal. Whether you're hosting a dinner party or feeding the family, this recipe is a crowd-pleaser with its balance of textures, vibrant Mediterranean flavors, and golden, bubbly cheese crust. Ready in 90 minutes, it’s the perfect make-ahead dish that can be paired with a fresh green salad for the ultimate vegetarian comfort food experience.
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Recipe Information
Ingredients
- 3 large aubergines
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large, chopped onion
- 3 minced garlic cloves
- 800 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 250 grams lasagna sheets
- 50 grams butter
- 50 grams all-purpose flour
- 500 milliliters milk
- 0.5 teaspoon, ground nutmeg
- 200 grams grated mozzarella cheese
- 100 grams grated parmesan cheese
Instructions
Preheat the oven to 200°C (390°F).
Slice the aubergines lengthwise into 0.5 cm (1/4 inch) thick slices.
Place the aubergine slices on a large baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and black pepper.
Roast in the oven for 20 minutes or until soft and golden, flipping halfway through.
While the aubergines roast, heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Add the minced garlic to the pan and cook for an additional minute until fragrant.
Stir in the crushed tomatoes, oregano, and basil. Season with salt and black pepper to taste, then simmer for 15 minutes until thickened.
Meanwhile, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for 1-2 minutes until it forms a paste.
Gradually add the milk while whisking continuously to prevent lumps, then bring to a simmer until thickened.
Season the béchamel with salt, black pepper, and ground nutmeg, then remove from heat.
Reduce oven temperature to 180°C (350°F).
In a baking dish, begin layering the lasagna: spread a thin layer of tomato sauce, followed by a layer of lasagna sheets, roasted aubergines, more tomato sauce, béchamel, and a sprinkle of mozzarella cheese.
Repeat layering until all ingredients are used, finishing with a layer of béchamel sauce on top.
Sprinkle the grated mozzarella and parmesan cheeses evenly over the top.
Cover the lasagna with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
Allow the lasagna to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 10.8 g | 38% | |
| Total Sugars | 19.7 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 592 mg | 46% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
