Aubergine Lasagne - Fiver Feeds

Aubergine Lasagne

Aubergines add instant richness to vegetable-based dishes as long as you prepare them properly – it’s no good chucking them into a sauce, you need to fry them off separately, well-seasoned with garlic and olive oil, to add that distinctive flavour. We’ve paired the aubergine and tomato filling with a Greek yoghurt topping to add that extra Mediterranean feel.

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Aubergine Lasagne

Prep Time:

1hr 15mins

Serving:

Serves 4 People

Cost:

£1.25 per Person

Difficulty:

Medium

  • Ingredients

    2tbsp Olive Oil
    2 Large Aubergines Diced into Small Chunks
    3 Garlic Cloves Crushed
    1 Onion Finely Chopped
    2 x 400g Tins of Chopped Tomatoes
    1tbsp Tomato Puree
    1tsp Brown Sugar
    Small Bunch of Basil Chopped Roughly
    Salt and Pepper
    250g Dried Lasagne Sheets

    For the Topping

    250g Greek Yoghurt
    1 egg Beaten
    50g Parmesan Cheese Grated
    100g Grated Mozzarella

How to Cook

1. Heat your oven to 200C/Gas Mark 6.

2. Heat half the olive oil in a large frying pan and cook the aubergine in two batches, with a clove of crushed garlic for each batch. Fry until they are a soft texture but not completely mushy. Remove and keep to one side.

3. Heat the remaining oil and cook the onion and remaining garlic clove with a little salt until soft. Add the tins of chopped tomatoes and bring to the boil.

4. Once simmering, stir through the tomato puree and brown sugar then add the cooked aubergine and some salt and pepper. Simmer on a medium heat for a further 15 minutes until the sauce reduces down. Remove from the heat and stir through the basil. Add further seasoning if required.

5. To make the topping, gently combine the Greek yoghurt, beaten egg and parmesan. Don’t over beat as the yoghurt will become too thin.

6. Spoon a layer of the aubergine and tomato sauce in the bottom of a baking dish and then top with a layer of lasagne sheets. Continue until you end up with a layer of lasagne on the surface.

7. Spoon on the yoghurt topping and spread so it covers all the lasagne. Top with the grated mozzarella and cook in the oven for 25 minutes, or until the lasagne sheets are cooked through (test with a knife) and the cheese is golden and bubbling.



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