Jamie Oliver Aubergine Lasagne

If you’re craving a comforting, meat-free meal that doesn’t skimp on flavour, this Jamie Oliver Aubergine Lasagne is an absolute must-try. It’s hearty, cheesy, and deeply savoury, with melt-in-the-mouth roasted aubergines layered in a rich tomato sauce and topped with a golden, crunchy topping. I made this one rainy evening when I was craving something cozy but vegetarian—and it blew me away with how satisfying it was. (inspired by Jamie Oliver)

Ingredients Needed

Main Ingredients:

• 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
• 300g / 10½oz fresh lasagne sheets

For the Cheese Layer:

• 80g / 2¾oz mature Cheddar cheese
• 80g / 2¾oz Parmesan cheese

For the Crunchy Topping:

• 50g / 1¾oz blanched almonds
• A few fresh sage leaves
• Sea salt and black pepper, to taste

How To Make Jamie Oliver Aubergine Lasagne

Prep the Aubergines:

Start by pricking the aubergines all over with a fork. Then slice them in half lengthways. This helps them steam and soften evenly in the pan, creating that velvety texture we’re after.

Cook the Vegetables:

In a large shallow casserole pan, add 250ml (1 cup) of water over medium heat. Add the aubergines and quartered onions, then cover with a lid. Let them steam for about 20 minutes until they’re beautifully soft.

Build the Flavour Base:

While that’s cooking, finely slice your garlic and pick your sage leaves. Preheat the oven to 200ºC (400ºF/gas 6). Once the water has mostly evaporated from the pan, make a well in the middle, drizzle in 3 tablespoons of olive oil, and stir in the garlic, chilli flakes, and most of the sage. Then grate in the zest of one lemon—this adds a fresh, zesty lift that makes the sauce pop.

Make the Tomato Sauce:

Once the garlic turns golden, add the tinned tomatoes (scrunched up with your hands for extra texture) along with two tinfuls of water. Let everything simmer for 20 minutes, stirring now and then until it thickens into a lovely, rich sauce.

Add Cheese & Season:

Take the pan off the heat and stir in grated Cheddar and Parmesan. The cheese melts into the sauce, giving it a creamy, indulgent finish. Season generously with sea salt and black pepper.

Layer the Lasagne:

Tear the fresh lasagne sheets into large pieces and mix them into the sauce. Stir well to coat each piece, then pull some sheets to the top for a rustic, layered look.

Top & Bake:

Crush the blanched almonds until fine (a food processor works great here). Rub the remaining sage leaves with a little oil and scatter them over the top along with the crushed almonds. Use the back of a spoon to create shallow dips and wells—this helps the top go gorgeously golden. Bake for 25 minutes until bubbling and perfectly crisp on top.

Serve It Up:

Dish it out while it’s hot and bubbling, and serve with a simple green salad tossed in balsamic vinegar. Heaven.

Why I Love This Recipe

I made this on a quiet Sunday, and it quickly became a go-to favourite. It’s so rich and satisfying, even my meat-loving partner went back for seconds! The layers of soft aubergine and creamy tomato-cheese sauce make it pure comfort food—but it’s also surprisingly light. The almond-sage topping is genius for adding crunch and aroma.

Recipe Tips

• Soft aubergines are key: Don’t rush the initial steaming—this gives them that luscious, buttery texture.
• Mix your cheeses: The combo of Cheddar and Parmesan gives depth—don’t skip either!
• Crispy topping magic: Toast your almonds lightly before adding for maximum crunch.
• Make ahead: Assemble the dish in advance and refrigerate—just bake before serving.
• Switch it up: No lasagne sheets? Use any short pasta like rigatoni or fusilli.

How To Store This Jamie Oliver Aubergine Lasagne

At Room Temperature

Let it cool for no more than 2 hours, then refrigerate or freeze to keep it safe.

In the Fridge

Once cooled, transfer leftovers to an airtight container. They’ll keep for up to 3 days and taste even better the next day.

In the Freezer

Cool completely, then wrap tightly in foil or place in a freezer-safe container. Freeze for up to 3 months.

Reheating

Preheat your oven to 180°C/350°F. Cover the lasagne with foil and bake for 20–25 minutes. Uncover for the last 5 minutes to crisp up the top.

Nutrition Facts (per serving)

• Calories: 463
• Carbs: 48.4g
• Protein: 20.1g
• Fat: 22.9g
• Sugar: 16.3g
• Fibre: 5.7g
• Sodium: Moderate (depends on cheese and seasoning used)

Let’s Answer a Few Questions! (FAQs)

Can I make this ahead of time?
Totally! You can assemble it the day before and keep it in the fridge. Just bake it when you’re ready to eat.

What can I use instead of fresh lasagne sheets?
No problem—any pasta will work. Just cook it al dente before mixing it into the sauce.

Is this recipe gluten-free?
Not as written, but you can easily use gluten-free pasta sheets or swap in cooked rice or polenta layers.

Can I add other vegetables?
Absolutely. Mushrooms, courgettes, or spinach would all be delicious here.

What’s a good side dish?
A crunchy green salad with balsamic dressing or even some garlic bread pairs beautifully.

Try More Recipes:

• Jamie Oliver Aubergine Parmigiana
• Jamie Oliver Lamb Madras Traybake
• Jamie Oliver Chicken In Baked Bread Sauce
• Jamie Oliver Sichuan Pepper Beef Brisket