Silky smooth and charred roasted aubergines layered with a classic tomato sauce and lasagne leaves, topped with cheesy mozzarella mixed with bread crumbs. Super healthy and super comfy. I know a lot of recipes call for salting aubergine in advance but to be honest I’m too lazy for that and never do it, and it’s always turned out great so far 😉
I made this for my customer who I cook for at @thuisgekookt and it was a hit!
Vegetarian Aubergine Lasagne
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- The sauce
- 1 onion, finely chopped
- 2-3 garlic cloves, finely chopped
- 1 celery stalk, finele chopped
- 1 medium carrot, finely chopped
- 1 tbsp dried oregano
- 2 bayleaves
- 3-4 anchovy filets (optional)
- 1 tbsp tomato paste
- Good glug of red wine (optional)
- 1 can tomatoes
- 1 can of water
- Leftover parmesan rind (optional)
- 1 tsp sugar
- Pepper & Salt
- The aubergines
- 2 aubergines, sliced into 0.5 cm strips lengthwise
- 2-3 tbsp olive oil
- Pepper and salt
- The lasagne
- ±12 dried lasagne sheets
- 150 grated mozarella
- ± 50 g parmesan cheese, finely grated
- 2 tbsp panko breadcrumbs (optional)
Instructions
The Aubergines (30 minutes in oven)
Preheat the oven to 200°C
You need 2 baking trays for this (or do it in batches but that will take longer). Line the baking trays with baking paper.
Drizzle ± 1.5 tsbp olive oil onto the paper and season with a good amount pepper and salt. Lay the aubergine slices directly onto the oil, move it over the paper and flip. Repeat this with all the sliced spread out over the 2 baking trays.
Bake in the oven for 30 minutes until golden and brown.
The sauce (5 minutes prep + 40 minutes cooking the sauce)
Heat a drop of olive oil on medium heat in a heavy based pan add the onions. Sauté until translucent and fragrant, 3 minutes.
Add the garlic, carrots and celery, stir and sauté for 2 minutes.
Add the anchovies (if using) and the tomato paste, sauté for 5 minutes, keep stirring so the tomato paste doesn't burn.
Sprinkle in the oregano, stir and deglaze the pan with the red wine.
Add the bay leaves, the canned tomatoes, water, parmesan rind (if using), sugar and season with pepper and salt.
Turn the heat up and bring to a simmer, breaking down the tomatoes with the back of a wooden spoon when it's bubbling.
Stir through and let bubble away with the lid slightly ajar for about 30 minutes.
Layering the lasagne (5 minutes assembly + 45 minutes in oven)
Get out your lasagne dish, I used a 20 x 30 cm baking dish.
Step 1: Start with a thin layer of sauce.
Step 2: On top of the sauce place a layer of the lasagne sheets, break them if needed to make sure all sauce is covered.
Step 3: Press down so all air bubbles are removed.
Step 4: Layer aubergine over the lasagne sheets
Repeat step 1 - 4 but for the last layer flip the aubergine and sauce so you end with a layer of sauce (in the end I had 3 layers of lasagne sheets and 5 layers of sauce).
In a small bowl mix the cheeses with the panko bread crumbs (if using) and sprinkle over the top.
Bake in the oven for 45 minutes.
