Lasagne with Aubergines
This Lasagne with Aubergines dish is a cheesy, veg packed dream! Can be made in advance and reheated. A brilliant mid-week meal.
Ingredients
Sauces
- 3 cloves garlic, minced
- 2x 400g can chopped tomatoes
- 2 aubergines, sliced
- 100ml olive oil
- 1 large bunch 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
Method
- Preheat the oven to 200°C.
- To make the filling, pan fry the aubergines in olive oil, then season and drain. Pop the garlic, olive oil and tomatoes in a pan and gently bubble for 30 mins. Tear as many of the basil leaves to taste, add to sauce and stir through.
- To make the white sauce, stud the onion with the bay leaf and cloves and place in a small pan with the milk and double cream. Gently simmer but do not boil.
- Melt the butter in a pan, whisk in the flour and cook out for 2 minutes.
- Add the milk and cream and whisk. Simmer until bubbling.
- Place 1/3 of the tomato sauce into the bottom of a large ovenproof dish, top with lasagne and aubergines. Repeat twice more, finishing with a final layer of pasta, then pour white sauce all over, top with the 3 cheeses, and bake for 30 mins.
Ingredients
Sauces
- 3 cloves garlic, minced
- 2x 400g can chopped tomatoes
- 2 aubergines, sliced
- 100ml olive oil
- 1 large bunch 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
Method
- Preheat the oven to 200°C.
- To make the filling, pan fry the aubergines in olive oil, then season and drain. Pop the garlic, olive oil and tomatoes in a pan and gently bubble for 30 mins. Tear as many of the basil leaves to taste, add to sauce and stir through.
- To make the white sauce, stud the onion with the bay leaf and cloves and place in a small pan with the milk and double cream. Gently simmer but do not boil.
- Melt the butter in a pan, whisk in the flour and cook out for 2 minutes.
- Add the milk and cream and whisk. Simmer until bubbling.
- Place 1/3 of the tomato sauce into the bottom of a large ovenproof dish, top with lasagne and aubergines. Repeat twice more, finishing with a final layer of pasta, then pour white sauce all over, top with the 3 cheeses, and bake for 30 mins.
