This delicious aubergine lasagne by James Martin is a creamy, comforting dish perfect for a quick family meal. Packed with tender aubergines, a rich tomato sauce, and a cheesy white sauce, it’s easy to make and full of flavor. You can even swap ingredients to suit your taste!
Ingredients Needed
Sauce:
- 3 cloves garlic, minced
- 2 x 400g (14 oz) cans of chopped tomatoes
- 2 aubergines (eggplants), sliced
- 100ml (⅓ cup + 1 tbsp) olive oil
- 1 large bunch basil
Cheese Sauce:
- ½ onion
- 2 cloves
- 1 bay leaf
- 25g (2 tbsp) butter
- 1 ½ tbsp plain flour (all-purpose flour)
- 300ml (1 ¼ cups) milk
- 200ml (¾ cup + 1 tbsp) double cream (heavy cream)
- 12 lasagne sheets
- 200g (2 cups) cheddar cheese, grated
- 1 ball mozzarella, sliced
- 50g (½ cup) parmesan (or vegetarian alternative), grated
How To Make Aubergine Lasagne
- Preheat the oven: Preheat the oven to 200°C (400°F).
- Prepare the filling: Pan-fry the sliced aubergines in olive oil until golden, then season with salt and pepper. Drain excess oil on kitchen paper. In a separate pan, add the garlic, olive oil, and chopped tomatoes, then simmer gently for 30 minutes. Tear a handful of basil leaves and stir through the sauce.
- Make the white sauce: Stud the onion with the bay leaf and cloves, then place in a small pan with the milk and double cream. Heat gently, making sure it doesn’t boil. In another pan, melt the butter, whisk in the flour, and cook for 2 minutes. Gradually add the milk and cream mixture, whisking continuously. Simmer until it starts to bubble and thicken.
- Assemble the lasagne: Place 1/3 of the tomato sauce at the bottom of a large ovenproof dish. Layer with lasagne sheets and half of the fried aubergines. Repeat with another layer of sauce, pasta, and aubergines. Finish with a final layer of pasta and pour the white sauce on top.
- Add the cheese and bake: Sprinkle the grated cheddar, mozzarella slices, and grated parmesan over the top. Bake in the oven for 30 minutes, or until golden and bubbling.
Recipe Tips
- Pre-cook the aubergines well: Fry the aubergines until golden and soft to avoid them being too chewy in the lasagne. Don’t skip this step!
- Simmer the tomato sauce long enough: Let the tomato sauce bubble gently for 30 minutes to develop a deep flavor.
- Don’t boil the milk and cream: When making the white sauce, heat the milk and cream gently. Boiling them can make the sauce curdle.
- Layer the lasagne properly: Start with a layer of tomato sauce at the bottom to prevent the pasta from sticking to the dish.
- Let it rest before serving: Let the lasagne sit for 10-15 minutes after baking. This helps it set and makes it easier to cut into perfect slices.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover lasagne cool to room temperature. Then, cover it tightly with plastic wrap or foil and refrigerate for up to 3 days.
- Freeze: Allow the lasagne to cool completely before wrapping it in plastic wrap or foil. Freeze for up to 3 months. To thaw, place it in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Cover the lasagne with foil and bake for 20-25 minutes, or until heated through. Remove the foil for the last 5 minutes to crisp the top.
Nutrition Facts
Serving Size: 1 serving
- Calories: 453
- Total Fat: 29g
- Saturated Fat: 11g
- Trans Fat: 0.4g
- Cholesterol: 145mg
- Sodium: 700mg
- Potassium: 706.8mg
- Total Carbohydrates: 24g
- Dietary Fiber: 5.6g
- Sugars: 9.1g
- Protein: 25g
Try More James Martin Recipes:
- James Martin Potato Bacon And Cheese
- James Martin Pork Crackling
- James Martin Green Tomato Chutney
- James Martin Gooseberry Chutney
James Martin Aubergine Lasagne
Description
This delicious aubergine lasagne by James Martin is a creamy, comforting dish perfect for a quick family meal. Packed with tender aubergines, a rich tomato sauce, and a cheesy white sauce, it’s easy to make and full of flavor. You can even swap ingredients to suit your taste!
Ingredients
Sauce:
Cheese Sauce:
Instructions
- Preheat the oven: Preheat the oven to 200°C (400°F).
- Prepare the filling: Pan-fry the sliced aubergines in olive oil until golden, then season with salt and pepper. Drain excess oil on kitchen paper. In a separate pan, add the garlic, olive oil, and chopped tomatoes, then simmer gently for 30 minutes. Tear a handful of basil leaves and stir through the sauce.
- Make the white sauce: Stud the onion with the bay leaf and cloves, then place in a small pan with the milk and double cream. Heat gently, making sure it doesn’t boil. In another pan, melt the butter, whisk in the flour, and cook for 2 minutes. Gradually add the milk and cream mixture, whisking continuously. Simmer until it starts to bubble and thicken.
- Assemble the lasagne: Place 1/3 of the tomato sauce at the bottom of a large ovenproof dish. Layer with lasagne sheets and half of the fried aubergines. Repeat with another layer of sauce, pasta, and aubergines. Finish with a final layer of pasta and pour the white sauce on top.
- Add the cheese and bake: Sprinkle the grated cheddar, mozzarella slices, and grated parmesan over the top. Bake in the oven for 30 minutes, or until golden and bubbling.
Notes
- Pre-cook the aubergines well: Fry the aubergines until golden and soft to avoid them being too chewy in the lasagne. Don’t skip this step
- Simmer the tomato sauce long enough: Let the tomato sauce bubble gently for 30 minutes to develop a deep flavor.
- Don’t boil the milk and cream: When making the white sauce, heat the milk and cream gently. Boiling them can make the sauce curdle.
- Layer the lasagne properly: Start with a layer of tomato sauce at the bottom to prevent the pasta from sticking to the dish.
- Let it rest before serving: Let the lasagne sit for 10-15 minutes after baking. This helps it set and makes it easier to cut into perfect slices.
James Martin Aubergine Lasagne