Aubergine and tomato lasagne recipe

20 April 2017 by
First published: 17 March 2016

If you’re a veggie, cooking for vegetarian pals, or fancy a meat-free Monday, this zingy, flavoursome aubergine and tomato lasagne recipe is a great choice. It’s cheap and easy to make, bursting with health-boosting ingredients and it tastes like the Med in a bowl. Team with some homemade garlic bread and enjoy!

Ingredients (serves 4)

1kg lasagne sheets
2 bottles Cirio passata Classica
1L béchamel sauce
300g parmesan
2 aubergines
5tdsp extra-virgin oil olive


Cut the aubergines into ½cm slices and fry in a hot pan for two minutes.

Add olive oil, finely-chopped onion, seasoning, basil, and the passata.

Coat a deep dish with oil and spread a layer of lasagne sheets. Cover with a layer of aubergine, some béchamel, the tomato/onion/basil sauce and the parmesan. Keep building layers, topping with lasagne sheets.

Bake in the oven for 13 minutes a 200°C.

Recipe courtesy of Cirio

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