This delicious Jamie Oliver Aubergine Lasagne is a hearty, meat-free twist on a classic! With tender roasted aubergines, a rich tomato sauce, and a cheesy, golden topping, it’s the perfect comfort food. Simple to make and packed with flavour, you can swap fresh lasagne sheets for any pasta you have on hand. Serve with a crisp green salad for a satisfying meal!
Ingredients Needed
- 3 x 400g / 14oz aubergines (eggplants)
- 3 onions
- 6 cloves of garlic
- 1 bunch (30g / 1oz) fresh sage
- Olive oil
- 1 teaspoon dried chilli flakes
- 1 lemon
- 2 x 400g / 14oz tins quality plum tomatoes
- 80g / 2¾oz mature Cheddar cheese
- 80g / 2¾oz Parmesan cheese
- 300g / 10½oz fresh lasagne sheets
- 50g / 1¾oz blanched almonds
- Sea salt and black pepper, to taste
How To Make Aubergine Lasagne
- Prepare the aubergines: Prick the aubergines all over with a fork, then cut them in half lengthways.
- Cook the vegetables: Place a large shallow casserole pan on medium heat with 250ml / 1 cup of water. Add the aubergines and quartered onions, cover with a lid, and cook for 20 minutes.
- Prep the aromatics: While the vegetables cook, peel and finely slice the garlic and pick the sage leaves. Preheat the oven to 200ºC/400ºF/gas 6.
- Sauté the flavour base: Remove the lid and let most of the water cook away. Make a well in the center, add 3 tablespoons of olive oil, then stir in the garlic, chilli flakes, and most of the sage leaves. Finely grate in the lemon zest.
- Make the sauce: Once the garlic is golden, scrunch in the tinned tomatoes and add 2 tins’ worth of water. Simmer for 20 minutes, stirring occasionally.
- Add the cheese & season: Remove the pan from the heat and grate in the Cheddar and Parmesan. Season with sea salt and black pepper to taste.
- Layer the lasagne: Tear the lasagne sheets into the sauce and mix well to coat. Pull some sheets to the top to create a layered effect.
- Prepare the topping: Crush the almonds until fine. Rub the remaining sage leaves with oil and sprinkle over the top.
- Bake the lasagne: Use the back of a spoon to create dips and wells, then bake for 25 minutes or until golden and bubbling.
- Serve & enjoy: Serve hot with a crunchy green salad dressed with balsamic vinegar.
Recipe Tips
- Cook the aubergines properly: Let them soften fully in the pan before adding other ingredients. This helps create a rich, melt-in-the-mouth texture.
- Don’t skip the cheese mix: Combining Cheddar and Parmesan adds the perfect balance of creaminess and sharpness for a rich, flavourful lasagne.
- Layer the pasta well: Mix the lasagne sheets into the sauce properly to coat them, but leave some on top for a crispy golden layer.
- Toast the almonds: Lightly toasting the almonds before sprinkling them on top enhances their crunch and adds extra flavour to the dish.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover aubergine lasagne cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the lasagne to cool completely, then wrap it tightly in foil or store it in a freezer-safe container. Freeze for up to 3 months. To serve, thaw in the fridge overnight begote reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the lasagne in an oven-safe dish, cover with foil to prevent drying out, and bake for 20–25 minutes until heated through. Remove the foil for the last 5 minutes for a crispy top.
Nutrition Facts
Serving Size: 1 serving (recipe serves 6)
- Calories: 463
- Total Fat: 22.9g
- Saturated Fat: 7.5g
- Total Carbohydrate: 48.4g
- Dietary Fiber: 5.7g
- Sugars: 16.3g
- Protein: 20.1g
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