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  • Recipes
  • Aubergine and Mozzarella Lasagne
Aubergine and Mozzarella Lasagne

Aubergine and Mozzarella Lasagne

Brought to you by: Natoora
    4 serving

Prep time:

Cook time:

Serves: 4

A summer lasagne dish - this can be made ahead of time and warmed right up before serving. Need more aubergine recipe inspiration? We’ve got you covered.
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Ingredients

  • 250g fresh lasagne sheets
  • 1 aubergine
  • 400g buffalo mozzarella
  • 400g passata
  • 2 garlic cloves
  • 1 handful fresh basil
  • 2 tbsp olive oil

Method

Step 1

Preheat the oven to 200C.

Step 2

Wash the aubergine and remove the top. Halve lengthwise and slice thinly.

Step 3

Heat a griddle on high heat and grill the aubergine slices on both sides. Season with salt and pepper and set aside.

Step 4

Prepare the tomato sauce: heat the oil with the peeled and crushed garlic; when hot, add the passata.

Step 5

Simmer the sauce for 10 minutes, then stir in the basil leaves and remove from the heat.

Step 6

Grease the bottom of a square metal tin with some olive oil. Spoon over some passata and spread evenly.

Step 7

Make a layer with the grilled aubergines, then top with 3 or 4 basil leaves.

Step 8

Ease a piece of pasta sheet (big enough to fit the pan) over the aubergines. Spoon over 3 to 4 spoonfuls of sauce and then top with 4 to 5 slices of mozzarella.

Step 9

Repeat in this order for two more layers, finishing with the mozzarella.

Step 10

Bake for 30 minutes. Remove from the oven and allow to cool for five minutes before serving.

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