Aubergine Lasagna

Indulge in the comforting layers of this Aubergine Lasagna, a deliciously hearty yet wholesome twist on the classic Italian dish. Perfectly roasted aubergine slices bring a smoky, tender depth to every bite, complementing the rich, garlicky tomato sauce infused with oregano and basil. Creamy béchamel sauce, with just a hint of nutmeg, adds a velvety smoothness that balances the tangy tomatoes and golden-bubbly mozzarella and parmesan topping. Using lasagna sheets to bind these decadent layers, this dish is an irresistible combination of flavors and textures, baked to perfection. Ideal for a cozy family dinner or an impressive vegetarian centerpiece, this recipe is your go-to for a mouthwatering, oven-to-table classic that’s both satisfying and packed with wholesome ingredients.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 3 large aubergines
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large, chopped onion
• 3 minced garlic cloves
• 800 grams canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 250 grams lasagna sheets
• 50 grams butter
• 50 grams all-purpose flour
• 500 milliliters milk
• 0.5 teaspoon, ground nutmeg
• 200 grams grated mozzarella cheese
• 100 grams grated parmesan cheese

Directions

Step 1

Preheat the oven to 200°C (390°F).

Step 2

Slice the aubergines lengthwise into 0.5 cm (1/4 inch) thick slices.

Step 3

Place the aubergine slices on a large baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and black pepper.

Step 4

Roast in the oven for 20 minutes or until soft and golden, flipping halfway through.

Step 5

While the aubergines roast, heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onion and cook until soft, about 5 minutes.

Step 6

Add the minced garlic to the pan and cook for an additional minute until fragrant.

Step 7

Stir in the crushed tomatoes, oregano, and basil. Season with salt and black pepper to taste, then simmer for 15 minutes until thickened.

Step 8

Meanwhile, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat.

Step 9

Whisk in the flour and cook for 1-2 minutes until it forms a paste.

Step 10

Gradually add the milk while whisking continuously to prevent lumps, then bring to a simmer until thickened.

Step 11

Season the béchamel with salt, black pepper, and ground nutmeg, then remove from heat.

Step 12

Reduce oven temperature to 180°C (350°F).

Step 13

In a baking dish, begin layering the lasagna: spread a thin layer of tomato sauce, followed by a layer of lasagna sheets, roasted aubergines, more tomato sauce, béchamel, and a sprinkle of mozzarella cheese.

Step 14

Repeat layering until all ingredients are used, finishing with a layer of béchamel sauce on top.

Step 15

Sprinkle the grated mozzarella and parmesan cheeses evenly over the top.

Step 16

Cover the lasagna with foil and bake for 30 minutes.

Step 17

Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Step 18

Allow the lasagna to cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	3441.3 grams (3441.3g)

Amount per serving	% Daily Value*
Calories	3839

Total Fat 190.30g	244%
Saturated Fat 84.10g	421%
Polyunsaturated Fat 6.90g
Cholesterol 407mg	136%
Sodium 6869mg	299%
Total Carbohydrate 402.50g	146%
Dietary Fiber 62.50g	223%
Total Sugars 123.80g
Protein 171.00g	342%

Vitamin D 235IU	1175%
Calcium 3639mg	280%
Iron 19mg	104%
Potassium 7216mg	154%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 17.1%

Carbs: 40.2%