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Aubergine lasagne

I was attracted to this recipe because of the way the aubergine was cooked - I've never seen this method before. Also, with the lack of bechamel sauce I was curious as to how creamy the finished dish would be. It was very tasty indeed and not as heavy as more traditional lasagne can sometimes be.


My quantities below served two.

Vegetarian (depending on the cheese used)


1 large aubergine
1 clove garlic
2 sprigs thyme
1 tsp lazy chilli
2 tbsp olive oil
1x400g tin chopped tomatoes
splash balsamic vinegar
handful fresh basil leaves
50g cheddar
1 handful grated Parmesan
3 lasagne sheets


I didn't change anything from the original method, and this really is a very simple dish to make. Head over to for the directions.

Suggested serving/variation:
  • serve with a fresh green salad
  • add some diced courgette to the aubergine mixture

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Close up of aubergine lasagne on plate