This Marry Berry Lasagne Aubergine Melanzane is a rich and wholesome vegetarian recipe, which includes aubergines and mozzarella. It’s a great low-carb dinner option, ready in about 1 hour and 10 minutes.
Marry Berry Lasagne Aubergine Melanzane 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 × 400g tin chopped tomatoes
- 1 × 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
How To Make Marry Berry Lasagne Aubergine Melanzane
- Roast The Aubergines: Preheat oven to 220°C/200°C fan. Line two baking sheets. Arrange aubergine slices, brush with oil, season, and roast for 20–25 minutes until golden and soft. Set aside.
- Prepare Tomato Sauce: Reduce oven to 200°C/180°C fan. In a frying pan, heat 2 tbsp oil, cook onions for 5 minutes, add garlic for 1 minute. Stir in chopped tomatoes, passata, sun-dried tomato paste. Simmer 5 minutes, then add oregano and basil.
- Soften The Pasta: Soak lasagne sheets in boiling water for 5 minutes, then drain.
- Layer The Lasagne: Divide tomato sauce and cheese into four parts. Start with a layer of sauce in the dish, add a portion of both cheeses, then half the aubergine. Add more sauce, lasagne sheets, cheese, then another sauce layer. Top with remaining aubergine, final cheese portions, and last bit of sauce.
- Bake The Dish: Bake for 30 minutes at 200°C/180°C fan until bubbling and golden.
- Serve: Serve hot with a side of dressed salad leaves.
Recipe Tips
- Can I assemble this in advance?
Yes, you can prepare it up to 8 hours before baking. - Does this recipe freeze well?
Absolutely. Freeze before or after baking for up to 2 months. - What’s the best way to slice aubergines?
Slice lengthways into even 1cm thick strips for even roasting. - Can I skip the lasagne sheets?
Yes, for a low-carb version, omit the pasta and add extra aubergine.
What To Serve With Lasagne Aubergine Melanzane
This dish pairs well with simple, fresh sides:
- Dressed mixed salad
- Garlic bread or focaccia
- Roasted cherry tomatoes
- Steamed green beans
- A glass of red wine
How To Store Lasagne Aubergine Melanzane
Refrigerate: Cover and chill leftovers for up to 3 days.
Freeze: Freeze baked or unbaked portions in airtight containers for up to 2 months. Reheat from frozen or thaw overnight before reheating.
Lasagne Aubergine Melanzane Nutrition Facts
- Calories: ~350 kcal per serving
- Protein: 15g
- Carbohydrates: 18g
- Fat: 25g
- Fiber: 5g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use other cheeses instead of mozzarella?
Yes, ricotta or burrata can be used for a creamier texture.
Why is my lasagne watery?
Be sure to roast the aubergine well to reduce excess moisture.
Can I make this vegan?
Use dairy-free cheese alternatives and ensure your pasta is egg-free.
Do I need to peel the aubergines?
No, the skins add texture and hold the slices together.
Marry Berry Lasagne Aubergine Melanzane
Description
A baked vegetarian lasagne layered with roasted aubergines, rich tomato sauce, and bubbling cheese—simple, satisfying, and full of classic Italian flavor.
Ingredients
Instructions
- Roast aubergines 20–25 mins at 220°C.
- Cook onions and garlic, add tomatoes, simmer with herbs.
- Soak lasagne sheets 5 mins in hot water.
- Layer sauce, cheese, aubergine, pasta in dish.
- Top with final sauce and cheese layers.
- Bake at 200°C for 30 mins until golden.
- Serve hot with salad.
Notes
- Can be assembled 8 hours ahead.
- Freezes well before or after baking.
- Ensure aubergines are well roasted to avoid soggy lasagne.
- Fresh herbs add bright flavor—don’t skip them.