Description
Jamie Oliver’s Aubergine Lasagne is a vegetarian version of the classic Italian dish, where slices of roasted aubergine replace or complement the pasta layers. Combined with rich tomato sauce, béchamel, and cheese, it’s a satisfying and flavorful dish that’s perfect for any occasion.
Ingredients
Scale
For the Roasted Aubergine:
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- 3 large aubergines (eggplants), sliced into 1 cm thick rounds
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- 2 tablespoons olive oil
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- Salt and pepper to taste
For the Tomato Sauce:
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- 1 tablespoon olive oil
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- 1 onion, finely chopped
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- 3 garlic cloves, minced
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- 2 x 400g (14 oz) cans of chopped tomatoes
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- 1 tablespoon tomato paste
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- 1 teaspoon dried oregano
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- 1 teaspoon dried basil
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- Salt and pepper to taste
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- Fresh basil leaves for garnish (optional)
For the Béchamel Sauce:
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- 75g (5 tablespoons) unsalted butter
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- 75g (1/2 cup) all-purpose flour
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- 1 liter (4 cups) milk
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- Salt, pepper, and nutmeg to taste
For the Lasagne:
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- 300g (10 oz) lasagne sheets (fresh or dried)
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- 150g (5 oz) grated mozzarella or cheddar cheese
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- 50g (1.75 oz) grated Parmesan cheese
Instructions
Step 1: Roast the Aubergine
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- Preheat the Oven: Preheat your oven to 200°C (400°F).
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- Prepare the Aubergine: Place the sliced aubergine on a baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper.
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- Roast the Aubergine: Roast the aubergine in the preheated oven for 25-30 minutes, turning halfway through, until tender and slightly golden. Remove from the oven and set aside.
Step 2: Prepare the Tomato Sauce
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- Sauté the Onion and Garlic: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute.
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- Add the Tomatoes and Herbs: Stir in the chopped tomatoes, tomato paste, oregano, and basil. Season with salt and pepper. Bring to a simmer and cook for 15-20 minutes, allowing the sauce to thicken.
Step 3: Prepare the Béchamel Sauce
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- Make the Roux: In a separate saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for 2-3 minutes until it forms a paste and starts to bubble slightly.
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- Add the Milk: Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens.
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- Season the Sauce: Season the béchamel with salt, pepper, and a pinch of nutmeg. Set aside.
Step 4: Assemble the Lasagne
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- Layer the Lasagne: In a large baking dish, start with a layer of tomato sauce, followed by a layer of roasted aubergine, then a layer of béchamel sauce. Cover with lasagne sheets. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce on top.
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- Add Cheese: Sprinkle the grated mozzarella or cheddar over the top, followed by the grated Parmesan.
Step 5: Bake the Lasagne
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- Bake: Preheat your oven to 180°C (350°F). Place the lasagne in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and bubbling.
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- Rest: Allow the lasagne to rest for 10 minutes before slicing and serving. This helps the layers set and makes it easier to cut.
Step 6: Serve
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- Garnish and Serve: Garnish with fresh basil leaves if desired and serve hot with a side salad or garlic bread.