Description
This easy and delicious aubergine lasagne is a vegetarian twist on the classic, with layers of tender aubergine slices, savory tomato sauce, and melted mozzarella and parmesan cheese. A simple yet satisfying dish that’s perfect for a cozy dinner or when you’re craving something hearty without the fuss of traditional lasagne noodles.
Ingredients
Scale
- 2 large aubergines
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of chopped tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup grated mozzarella cheese
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 200°C (400°F).
- Slice the aubergines lengthwise into thin slices.
- Heat olive oil in a pan and sauté the onion and garlic until soft.
- Add the canned tomatoes, oregano, basil, salt, and pepper. Cook for 10 minutes.
- In a baking dish, layer the aubergine slices, tomato sauce, and cheeses.
- Repeat the layers until all ingredients are used up, ending with a layer of cheese on top.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Let it cool slightly before serving.
Notes
- If you prefer a crispier texture for the aubergines, you can grill or roast them before layering them in the lasagne.
- For a lighter version, you can reduce the amount of cheese or opt for a lower-fat cheese.
- Adding a layer of spinach or fresh herbs like basil between the layers can bring extra flavor and freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes