Aubergine Lasagne by James Martin is a savory treat that mixes layers of pan-fried aubergines with rich tomato sauce and creamy white sauce, baked perfectly for one hour!
Try More James Martin Recipes:
🧡 Why You’ll Love This Aubergine Lasagne Recipe:
- Textures and flavors harmonize harmoniously.
- Simple to make using common kitchen items.
- Perfect for entertaining guests or enjoying a quiet night in.
❓ What Is James Martin’s Aubergine Lasagne Recipe?
James Martin’s Aubergine Lasagne is Layers of pan-fried aubergines, tomato sauce, lasagne sheets, and creamy white sauce, topped with three cheeses, and baked to perfection.
🍆 James Martin Aubergine Lasagne Ingredients
Sauces:
- 3 cloves garlic, minced
- 2x 400g can chopped tomatoes
- 2 aubergines, sliced
- 100ml olive oil
- 1 large bunch of basil
Cheese Sauce:
- ½ onion
- 2 cloves
- 1 bay leaf
- 25g butter
- 1 ½ tbs plain flour
- 300ml milk
- 200ml double cream
- 12 lasagne sheets
- 200g cheddar cheese, grated
- 1 ball mozzarella, sliced
- 50g parmesan (or vegetarian alternative), grated
🍲 How To Make James Martin Aubergine Lasagne
- Set the oven temperature to 200°C.
- Fry the aubergines in olive oil until they’re pan-fried, then add seasoning and drain. Set aside to cool.
- Toss the tomatoes, garlic, and olive oil into a saucepan and simmer over low heat for 30 minutes.
- Add the sauce and mix in the torn basil leaves, adjusting the amount according to taste.
- In a small saucepan, combine the milk and double cream with the onion, bay leaf, and cloves to form the white sauce. Simmer gently, being careful not to boil.
- Whisk the flour into the melted butter and cook for 2 minutes, or until the mixture thickens.
- Toss in the cream and milk and mix well. Bring to a simmer and encourage bubbling.
- Layer the aubergines and lasagne on top of a large ovenproof dish that has been coated with 1/3 of the tomato sauce.
- Pile on two additional layers of pasta, finishing with the last one. Drizzle with white sauce, sprinkle with three cheeses, and bake for 30 minutes.
💭 Recipe Tips
- Make sure to slice the aubergines evenly so they cook evenly.
- To taste, adjust the amount of basil.
- Layer only after the white sauce has been thoroughly whisked.
- For optimal results, allow lasagne to rest before serving.
🥗 What Pairs Nicely With Aubergine Lasagne?
Enjoy Aubergine Lasagne with a fresh green salad and crusty garlic bread, Italian green beans, broccoli rabe, Cacio e Pepe, sauteed escarole, and chicken piccata.
🎚 How To Store Leftovers Aubergine Lasagne?
- In the Fridge: Preserve leftover aubergine lasagne in a sealed container for 3 to 5 days.
- In the Freezer: Wrap leftover aubergine lasagne tightly in a plastic wrap and freeze for up to 3 months. Let thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Aubergine Lasagne?
- Oven: Heat aubergine lasagne in a baking dish at 350 degrees F for 20 to 25 minutes until heated through.
- Microwave: Arrange aubergine lasagne in a microwave-safe plate and heat on medium for 1 to 1 ½ minutes, stirring halfway.
FAQs
How do you keep aubergine lasagne from being watery?
To prevent watery aubergine lasagne, salt aubergine slices, and let them sit in a colander to release moisture for at least 30 minutes.
Why does my aubergine lasagne not hold together?
Your aubergine lasagne may not hold together if the eggplant is too soft, as it lacks structural integrity.
How do I know if my aubergine lasagne is done?
To check if your aubergine lasagna is done, ensure the cheese is bubbly and golden, and the lasagne sheets are cooked through and tender.
How do you keep aubergine lasagne from falling apart?
To keep aubergine lasagne from falling apart, allow it to rest for 10 minutes after baking to set and firm up.
Try More James Martin Recipes:
- James Martin Turkey And Ham Pie
- James Martin Slow-Cooked Short Ribs
- James Martin Chicken Bonne Femme
James Martin Aubergine Lasagne Nutrition Facts
Amount Per 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
James Martin Aubergine Lasagne
Description
Aubergine Lasagne by James Martin is a savory treat that mixes layers of pan-fried aubergines with rich tomato sauce and creamy white sauce, baked perfectly for one hour!
Ingredients
Sauces:
Cheese Sauce:
Instructions
- Set the oven temperature to 200°C.
- Fry the aubergines in olive oil until they’re pan-fried, then add seasoning and drain. Set aside to cool.
- Toss the tomatoes, garlic, and olive oil into a saucepan and simmer over low heat for 30 minutes.
- Add the sauce and mix in the torn basil leaves, adjusting the amount according to taste.
- In a small saucepan, combine the milk and double cream with the onion, bay leaf, and cloves to form the white sauce. Simmer gently, being careful not to boil.
- Whisk the flour into the melted butter and cook for 2 minutes, or until the mixture thickens.
- Toss in the cream and milk and mix well. Bring to a simmer and encourage bubbling.
- Layer the aubergines and lasagne on top of a large ovenproof dish that has been coated with 1/3 of the tomato sauce.
- Pile on two additional layers of pasta, finishing with the last one. Drizzle with white sauce, sprinkle with three cheeses, and bake for 30 minutes.
Notes
- Make sure to slice the aubergines evenly so they cook evenly.
To taste, adjust the amount of basil.
Layer only after the white sauce has been thoroughly whisked.
For optimal results, allow lasagne to rest before serving.