Quick and easy aubergine lasagne (no sauce)
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Calories
403 kcal
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Course
Main Course
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Cuisine
Mediterranean
Quick and easy aubergine lasagne (no sauce)
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Lasagne might hark back to the 80s and 90s, and you might not have the greatest memories of it, but trust me, this vegetarian aubergine lasagne breaks the mould ... in a good way. It's easy to make, light, healthy, and there's no sauce. It's delicious too, of course!
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Ingredients
- 2 medium-sized eggplant aubergine, sliced into fairly thick slices
- 1 large red onion sliced into about 8 slices
- olive oil for brushing & a bit more for drizzling at the end
- 4 sheets fresh lasagna
- 1 ball mozzarella sliced into 8 pieces
- grated Parmesan cheese about a handful
- sundried tomato pesto see below
- A small bunch of fresh basil
for the sundried tomato pesto
- 3/4 cup sundried tomatoes in oil drained
- a handful of pinenuts or walnuts I used walnuts as they’re cheaper!
- 2 garlic cloves chopped
- 1/4 cup olive oil about ¼ cup olive oil
- 1.75 ounces Parmesan Cheese grated
to serve (optional)
- fresh green salad leaves and/or garlic bread
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Instructions
- Heat up the broiler (grill – UK), then lay the eggplant and onion slices on a broiler pan (grill pan), brush them with a little oil and broil/grill for about 5 minutes or until nicely browned. Then turn over, brush over a little more oil and cook for another 5 minutes on the other side, or until nice and soft. Transfer to a plate and put aside*.
- Meanwhile, boil the lasagna sheets for a few minutes, then drain and cut in half to make squares. Finally, put into a dish and pour over a bit of oil to stop them sticking.
- Make the pesto by whizzing up all the ingredients in a food processor. Slowly add a bit of water until you get a nice smooth paste.
- Preheat your oven to 175C/350F. Now assemble your lasagnas. Lay four squares of pasta on a lightly-oiled baking tray and top with a couple of slices of eggplant, a slice of onion, a torn-up piece of mozzarella, a sprinkle of parmesan, a good heaped teaspoon of pesto and a torn-up basil leaf or two.
- Lay another pasta square on top (at an angle to the first), then top with more vegetables, cheese, pesto and basil. Bake for ten minutes.
- To serve, drizzle over a bit of olive oil and top with a final sprig of basil. Eat with fresh green salad leaves (and garlic bread, if you like).
Notes
- Thanks to Waitrose for the inspiration for this recipe! (adapted)
- Don’t worry if your onion slices sort of fall apart a bit after they’re cooked!
- You'll find that there's plenty of pesto left over when you make these lasagnas, so don't forget to stir it through hot pasta later in the week.
- If you like, pan-fry some chopped chicken and bacon to add to the pan, too (just remember to add a bit of the pasta cooking water to make the dish nice and loose and silky). Bonus - 2 meals in 1!
Nutrition Information
Show Details
Calories
403kcal
(20%)
Carbohydrates
44g
(15%)
Protein
12g
(24%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Cholesterol
39mg
(13%)
Sodium
270mg
(11%)
Potassium
973mg
(28%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
435IU
(9%)
Vitamin C
28.5mg
(32%)
Calcium
193mg
(19%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 39mg | 13% |
| Sodium | 270mg | 11% |
| Potassium | 973mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 28.5mg | 32% |
| Calcium | 193mg | 19% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
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