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Mary Berry Aubergine lasagne

Mary Berry Aubergine lasagne
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Mary Berry’s Aubergine Lasagne swaps the traditional pasta layers with slices of roasted aubergine, creating a lighter, gluten-free lasagne option. With layers of flavorful tomato sauce, creamy béchamel, and melted cheese, this lasagne is hearty and comforting while showcasing the rich flavors of roasted aubergine.

Ingredients

Scale

For the Aubergine Layers

  • 2 Large Aubergines (sliced into 1/4-inch rounds): Adds a hearty texture and replaces pasta layers.
  • 2 tbsp Olive Oil: For roasting the aubergines.
  • Salt and Pepper: To season the aubergines.

For the Tomato Sauce

  • 1 tbsp Olive Oil: For sautéing.
  • 1 Large Onion (finely chopped): Adds sweetness and depth.
  • 2 Cloves Garlic (minced): Adds flavor.
  • 2 Cans (400g each) Chopped Tomatoes: Forms the base of the sauce.
  • 1 tbsp Tomato Paste: Adds richness.
  • 1 tsp Dried Oregano: Adds a Mediterranean flavor.
  • 1 tsp Sugar: Balances the acidity of the tomatoes.
  • Salt and Pepper (to taste): For seasoning.
  • Fresh Basil (optional, chopped): Adds fresh flavor.

For the Béchamel Sauce

  • 50g Unsalted Butter: Forms the base of the sauce.
  • 50g Plain Flour: Thickens the sauce.
  • 600ml Whole Milk: Creates a creamy béchamel.
  • Pinch of Nutmeg (optional): Adds warmth and depth.
  • Salt and Pepper (to taste): For seasoning.

For Assembly and Topping

  • 150g Mozzarella Cheese (sliced or shredded): Add a gooey, melted topping.
  • 50g Parmesan Cheese (grated): For extra flavor and crispiness.

Instructions

Step 1. Preheat the Oven and Prepare the Aubergines

Preheat your oven to 400°F (200°C). Arrange the aubergine slices on a baking sheet in a single layer, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, turning halfway through, until golden and tender. Remove from the oven and set aside.

Step 2. Make the Tomato Sauce

In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute. Add the chopped tomatoes, tomato paste, oregano, sugar, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens. Stir in fresh basil if using, and set aside.

Step 3. Prepare the Béchamel Sauce

In a separate saucepan, melt the butter over medium heat. Stir in the flour to form a paste (roux) and cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk, stirring until smooth. Cook for 5-7 minutes, until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg if desired. Set aside.

Step 4. Assemble the Lasagne

Reduce the oven temperature to 375°F (190°C). In a large baking dish, spread a thin layer of tomato sauce at the bottom. Arrange a layer of roasted aubergine slices over the sauce. Spoon over more tomato sauce, then add a layer of béchamel sauce. Repeat the layers until all ingredients are used, finishing with a layer of béchamel on top.

Step 5. Add Cheese Topping

Top the lasagne with sliced or shredded mozzarella and a sprinkling of grated Parmesan cheese.

Step 6. Bake the Lasagne

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and golden brown and the lasagne is bubbling around the edges.

Step 7. Serve

Remove the lasagne from the oven and let it cool for a few minutes before serving. Garnish with fresh basil if desired. Serve warm with a side salad or crusty bread.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-aubergine-lasagne/