Description
This Lazy Aubergine Lasagne is a deliciously simple, vegetable-packed take on the classic lasagna. Layers of tender aubergine (eggplant) slices, rich tomato sauce, and a mix of mozzarella and parmesan cheese come together for a hearty, comforting dish. With minimal prep and no pasta required, this is a lighter version of lasagna that’s just as satisfying.
Ingredients
Scale
- 2 large aubergines (eggplants)
- 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
- ½ 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 to let the sauce thicken.
- 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
- For extra flavor, you can add a handful of fresh basil to the sauce or sprinkle on top before serving.
- If you want a more indulgent dish, you can add a layer of béchamel sauce between the layers.
- This recipe can be easily made vegan by swapping the cheese for a dairy-free alternative
- Prep Time: 15 minutes
- Cook Time: 40 minutes