Aubergine lasagne


For the main event:

  • 4 medium sized aubergine – sliced into 0.5 cm slabs
  • 500g lasagne sheets – fresh is best
  • Mozarella ball

For the tomato sauce:

  • 2 onions – sliced
  • 8 small-medium cloves garlic – diced
  • Vegetable oil as needed
  • 2 x 400 g cans chopped tomatoes
  • 400 g tomato passata
  • 3 tbsp balsamic vinegar
  • 1 vegetable stock cube
  • 300 g spinach – roughly chopped
  • Handful of basil – chopped

For the white sauce:

  • Big knob of butter or margarine
  • 2 heaped Tbsp flour
  • 2 cups milk
  • 200 g cheddar cheese – grated
  • Salt and pepper to taste


  1. Preheat oven to 220 degrees
  2. Sautee onions in vegetable oil over a medium heat until sweated down
  3. Bang in the garlic and sautee for a few minutes before tipping in the rest of the ingredients and bringing down to a low heat
  4. Lay out the aubergine on a baking tray and smear with oil and salt on both sides, pop in the oven for 20-25 minutes, turning halfway through
  5. For the white sauce, melt butter in a pan with the flour over a low heat, whisking vigorously until you have a thick paste
  6. Slowly add in the milk while stirring as it thickens before adding in the grated cheese, add more milk if it becomes too thick
  7. Smear some of the tomato sauce over the bottom of an oven dish and start to layer the lasagne sheets, topping each pasta sheet with roasted aubergine, white sauce and tomato sauce in even quantities until you eventually get to the top and realise you didn’t do it evenly at all
  8. Top with a final layer of tomato and white sauce and then tear mozarella over the top
  9. Back in the oven for 20-25 minutes and Bob’s your uncle
  10. Take photos and tag @vaguelyvegetarian on Instagram
  11. Bask in social media glory

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