This easy Jamie Oliver Vegetarian Scruffy Aubergine Lasagne is a delicious and hearty dish packed with fresh aubergines, rich tomatoes, and melted cheese. It’s perfect for a quick, nutritious meal and can be easily adapted with gluten-free pasta. The crispy almond topping adds a delightful crunch to each bite!
Ingredients Needed
- 3 x 400g (14 oz) aubergines
- 3 onions
- 6 cloves of garlic
- 1 bunch (30g / 1 oz) of fresh sage
- Olive oil
- 1 teaspoon dried chilli flakes
- 1 lemon
- 2 x 400g (14 oz) tins of quality plum tomatoes
- 80g (3 oz) mature Cheddar cheese
- 80g (3 oz) Parmesan cheese
- 300g (10 oz) fresh lasagne sheets
- 50g (1.75 oz) blanched almonds
How To Make Vegetarian Scruffy Aubergine Lasagne
- Prepare the aubergines and onions: Place a large shallow casserole pan on medium heat with 250ml (1 cup) of water. Prick the whole aubergines with a fork, halve them lengthways, and place them in the pan. Peel and quarter the onions, then add them to the pan. Cover with a lid and cook for 20 minutes.
- Prepare the garlic and sage: Meanwhile, peel and finely slice the garlic, and pick the sage leaves.
- Preheat the oven: Preheat the oven to 200ºC (400ºF) / Gas 6.
- Cook the tomato sauce: Remove the lid from the pan, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of olive oil, garlic, chilli flakes, and most of the sage leaves, and finely grate in the lemon zest. Once golden, add the plum tomatoes and pour in 2 tins’ worth of water. Simmer for 20 minutes, stirring occasionally.
- Finish the sauce: Remove from the heat, grate in the Cheddar and Parmesan cheeses, and season with sea salt and black pepper to taste.
- Add pasta sheets: Tear in the fresh lasagne sheets and mix thoroughly, separating them. Pull some of the sheets to the top to create a top layer.
- Prepare the almond and sage topping: Bash the almonds until finely chopped. Rub the remaining sage leaves with a little oil, then sprinkle them on top of the lasagne.
- Bake the lasagne: Use the back of a spoon to create dips and wells in the top layer. Bake for 25 minutes or until golden and bubbling.
Recipe Tips
- Prick the aubergines well: Make sure you prick the aubergines all over with a fork before cooking. This helps them cook evenly and release moisture.
- Don’t skip the lemon zest: Grating lemon zest adds a fresh, aromatic flavor to the sauce, balancing the richness of the cheese.
- Mix the pasta sheets well: When adding the lasagne sheets, mix them through the sauce to prevent them from sticking together.
- Let it bake until golden: Bake the lasagne until the top is golden and bubbling. This gives it the perfect crispy texture and enhances the flavors.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Scruffy Aubergine Lasagne cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the lasagne to cool completely before freezing. Store in an airtight container or wrap it tightly with foil. It will be kept in the freezer for up to 3 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Preheat your oven to 180ºC (350ºF). Cover the lasagne with foil and bake for 20-25 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 serving ( 1/6 of the recipe)
- Calories: 463
- Total Fat: 22.9g
- Saturated Fat: 7.5g
- Total Carbohydrate: 48.4g
- Dietary Fiber: 5.7g
- Sugars: 16.3g
- Protein: 20.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Whole Roasted Miso Aubergine
- Jamie Oliver Vegetarian Aubergine Parmigiana Burger
- Jamie Oliver Vegetarian Aubergine Flatbreads
- Jamie Oliver Vegetarian Sticky Miso Aubergine
Jamie Oliver Vegetarian Scruffy Aubergine Lasagne
Description
This easy Jamie Oliver Vegetarian Scruffy Aubergine Lasagne is a delicious and hearty dish packed with fresh aubergines, rich tomatoes, and melted cheese. It’s perfect for a quick, nutritious meal and can be easily adapted with gluten-free pasta. The crispy almond topping adds a delightful crunch to each bite!
Ingredients
Instructions
- Prepare the aubergines and onions: Place a large shallow casserole pan on medium heat with 250ml (1 cup) of water. Prick the whole aubergines with a fork, halve them lengthways, and place them in the pan. Peel and quarter the onions, then add them to the pan. Cover with a lid and cook for 20 minutes.
- Prepare the garlic and sage: Meanwhile, peel and finely slice the garlic, and pick the sage leaves.
- Preheat the oven: Preheat the oven to 200ºC (400ºF) / Gas 6.
- Cook the tomato sauce: Remove the lid from the pan, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of olive oil, garlic, chilli flakes, and most of the sage leaves, and finely grate in the lemon zest. Once golden, add the plum tomatoes and pour in 2 tins’ worth of water. Simmer for 20 minutes, stirring occasionally.
- Finish the sauce: Remove from the heat, grate in the Cheddar and Parmesan cheeses, and season with sea salt and black pepper to taste.
- Add pasta sheets: Tear in the fresh lasagne sheets and mix thoroughly, separating them. Pull some of the sheets to the top to create a top layer.
- Prepare the almond and sage topping: Bash the almonds until finely chopped. Rub the remaining sage leaves with a little oil, then sprinkle them on top of the lasagne.
- Bake the lasagne: Use the back of a spoon to create dips and wells in the top layer. Bake for 25 minutes or until golden and bubbling.
Notes
- Prick the aubergines well: Make sure you prick the aubergines all over with a fork before cooking. This helps them cook evenly and release moisture.
- Don’t skip the lemon zest: Grating lemon zest adds a fresh, aromatic flavor to the sauce, balancing the richness of the cheese.
- Mix the pasta sheets well: When adding the lasagne sheets, mix them through the sauce to prevent them from sticking together.
- Let it bake until golden: Bake the lasagne until the top is golden and bubbling. This gives it the perfect crispy texture and enhances the flavors.
Jamie Oliver Vegetarian Scruffy Aubergine Lasagne