Mary Berry’s Lasagne Aubergine Melanzane
With layers of baked aubergines, rich garlicky tomato sauce, and gooey mozzarella cheese, this vegetarian bake is a genius combination of two classic Italian dishes. As seen on Mary's Foolproof Dinners.
Introduction
A simple and delicious vegetarian lasagne using the classic flavours of Melanzane Parmigiana, it’s more healthy, too, as there is no white sauce.
Ingredients
| 3 | aubergines, sliced lengthways into 1cm (½in) slices |
| 3-4 tbsp | olive oil |
| 2 | large onions, finely chopped |
| 4 | garlic cloves, finely grated |
| 1 x 400g | tin chopped tomatoes |
| 1 x 500g carton | passata |
| 2 tbsp | sun-dried tomato paste |
| 1 tbsp | freshly chopped oregano |
| 1 | small bunch of basil, leaves roughly chopped |
| 3 | fresh or dried lasagne sheets |
| 250g (9oz) | mozzarella, broken into pieces |
| 115g (4oz) | Parmesan, coarsely grated |
Essential kit
You will need a 1.75-litre (3-pint) wide-based, shallow ovenproof dish
Method
Preheat the oven to 220°C/200°C Fan/Gas 7. Line two large baking sheets with non-stick baking paper. You will need a 1.75-litre (3-pint) wide-based, shallow ovenproof dish.
Arrange the aubergines on the prepared baking sheets, brush with oil and season well with salt and freshly ground black pepper. Roast in the preheated oven for about 20–25 minutes until golden and soft. Remove from the oven and set aside.
Reduce the oven temperature to 200°C/180°C Fan/Gas 6.
Heat 2 tablespoons of oil in a deep frying pan over a high heat. Add the onions and fry for 5 minutes, stirring. Add the garlic and fry for 1 minute. Pour in the tomatoes, passata
and sun-dried tomato paste, lower the heat and simmer for 5 minutes. Add the fresh herbs and season well.
Meanwhile, if using fresh lasagne sheets, soak them in a shallow dish in boiling water for 5 minutes, then drain.
Spoon a quarter of the tomato sauce into the base of the ovenproof dish and spread to the corners. Scatter a quarter of the mozzarella and Parmesan on top, then lay half the aubergine slices on the cheeses. Spoon another quarter of the tomato sauce on top, then add the sheets of lasagne another quarter of the cheeses. Spoon half the reaming sauce, then add the remaining aubergine slices and another quarter of the cheeses. Finally, spoon on the remaining tomato sauce and arrange the remaining cheeses in 8 piles on top. Bake in the preheated oven for about 30 minutes until bubbling and golden.
Serve hot with dressed salad leaves.
Mary’s Tips: Can be asssembled up to 8 hours ahead. Freezes well.
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