Jamie Oliver Vegetarian Scruffy Aubergine Lasagne

Some recipes surprise you the first time you make them — this one absolutely did. I wasn’t expecting much, honestly. It was a Tuesday, I had three aubergines about to go sad in the fridge, and I figured I’d wing something vaguely Italian-ish. But by the time it came out of the oven? Bubbling, golden, nutty on top with cheese melted into every layer… I just stood there in my kitchen and said, out loud, “Wait, this is ridiculously good.”

It’s rustic but not rough, indulgent but not heavy. You steam the aubergines first, which sounds weird, but trust me — they melt into the sauce. Then there’s lemon zest and chilli for a bit of zip, two cheeses (because why not), and sage that crisps on top like little herb crisps. And the almonds? Game changer. Sounds fancy. Totally isn’t.

Why You’ll Love It

• Feels like lasagne, but way less faff
• Melty, cheesy, saucy — but with a zing from lemon and chilli
• Gluten-free adaptable (we do it often for my girls)
• Leftovers reheat like a dream
• You can skip layers — it’s all mixed up anyway
• The almond crunch on top is honestly addictive

Ingredients

• 3 x 400g aubergines
• 3 onions
• 6 cloves garlic
• 1 bunch fresh sage (about 30g)
• Olive oil
• 1 tsp dried chilli flakes
• 1 lemon
• 2 x 400g tins plum tomatoes
• 80g mature Cheddar
• 80g Parmesan
• 300g fresh lasagne sheets
• 50g blanched almonds
• Sea salt & black pepper

How to Make It

Steam the aubergines and get things soft:

Place a big shallow casserole pan on medium heat with 250ml of water. Prick the aubergines all over (don’t skip this or they’ll explode — ask me how I know). Cut them in half lengthwise and toss them in the pan. Peel, quarter, and add the onions. Lid on, let them steam and soften for 20 minutes.

Get the flavour going in the middle:

Finely slice the garlic while that’s happening, and pick the sage leaves. When most of the water’s cooked off, scooch the aubergine and onion to the sides, make a well in the centre, and add a good glug of olive oil. Add garlic, chilli flakes, most of the sage, and the lemon zest. Let it all sizzle and smell amazing.

Build your base sauce:

Squash in the tomatoes (hands or spoon — your call), then fill one of the tins with water and add that too. Stir it up and simmer uncovered for about 20 minutes. It should thicken up and look like it could coat a pasta.

Cheese it up:

Off the heat, grate in both cheeses. Stir until melty and glorious. Taste for seasoning — it should be rich, a little spicy, bright with lemon, and just enough salty.

Pasta dive!

Tear the lasagne sheets right into the pan. No need to layer here — just stir gently to coat and separate the pieces. Then lift a few to the top so they crisp and curl a bit in the oven.

Crunchy topping moment:

Bash the almonds in a pestle and mortar or under a tea towel with a rolling pin — you want rubble, not dust. Rub the rest of the sage with olive oil, then sprinkle both over the top.

Get it golden:

Use the back of a spoon to make little dips and wells (they catch extra melty bits). Bake at 200ºC for 25 minutes, or until bubbly and golden on top. Let it sit for 5–10 mins before diving in. I serve it with a crunchy green salad if I remember.

Common Mistakes and How to Dodge Them

Why are my aubergines chewy?
They probably didn’t steam long enough. Let them go soft and jammy — that’s when the magic happens.

My pasta stuck together!
Make sure you separate it well in the sauce, especially fresh sheets. If using dried pasta, parboil it first.

Top got too dark.
That oven runs hot! Tent with foil for the last 10 minutes if needed, especially if the almonds are getting too toasty.

It tasted flat.
Did you add enough salt? And the lemon zest? Don’t skip either — they lift the whole thing.

Storage and Reheating

• Fridge: Keeps 3–4 days in a container.
• Freezer: Yup — portion it out and wrap tight. Great for work lunches.
• Microwave: Reheats well, though the top goes soft.
• Oven: Best option — 180ºC for 15–20 mins, foil on for moisture, off for crunch.

Frequently Asked Questions

Can I use a different pasta shape?
Totally. Penne or rigatoni works well. Just parboil it first so it finishes cooking in the sauce.

Can I skip the almonds?
Sure — breadcrumbs tossed with oil and garlic make a nice topping too.

Is it spicy?
Just a bit. If feeding kids or spice-haters, dial down the chilli or leave it out.

Can I make it vegan?
Yes! Use plant-based cheese (Violife’s not bad), skip the eggs (oh wait — there aren’t any!), and it’s easy to veganize.

Nutrition Facts (Per Serving):

• Calories: ~520 kcal
• Fat: 26g
• Carbs: 49g
• Protein: 20g
• Sodium: Medium-high (cheese + tomatoes)
• Sugar: ~10g