Lasagne originated in the region of Emilia-Romagna and is traditionally known for the wonderful layers of ragù, bechamel sauce and parmigiano regiano with meat and vegetable layered within.
In this all vegetarian lasagne you will find that I have combined the tomato ragù with the aubergine and peas already and I personally adore the bechamel sauce with the cheese melted all over as the last layer. Which I must admit I do keep til the end when eating it.
My husband and I seriously love Italian food and that’s why we were led to Rome and Sardinia for our honeymoon. I have never tasted pizza and pasta so good as I did on the streets of ancient Rome. I must have been an Italian in my past life and now of Indian origin I think Im working through the alphabet lol!
I will definitely be exploring more Italian recipes as I go along in this very exciting culinary journey of mine…do come along for the ride!
INGREDIENTS
1 large aubergine thinly sliced
1 medium onion grated
1/4 tsp dried red chilli seeds
1/4 tsp dried oregano
1 tbsp olive oil
A little boiling water
2 cloves garlic crushed
1/2 tsp salt
200g tomato passata
150-180g frozen petit pois
9 pre soaked lasagne pasta sheets *see notes*
150g cheddar cheese grated
For the bechamel sauce
30g butter
1 1/2 tbsp plain flour
200ml milk
Salt to taste
Pinch of pepper
METHOD
• In a large saucepan heat up the oil throw in the onion and aubergine, sauté until tender. Sprinkle in the chilli seeds, oregano, salt and the garlic, pour in a little boiling water and mix
• Let it simmer for about 7 minutes and then stir in the passata and the peas. Cook for a further 10 minutes on a low flame, then set aside
• To make the white sauce. In a small saucepan melt the butter on a low flame, stir in the flour and cook through for a few minutes stirring continuously. Slowly pour in the milk whilst still stirring and leave on a low flame, keep stirring and once the sauce starts to thicken up, sprinkle in the salt and pepper, stir and take off the heat
• In a deep rectangular baking dish place 3 pre cooked lasagne sheets then spoon out half of the aubergine filling and spread out. Another 3 sheets on top of the aubergine layer and then the remainder of the aubergine mixture.
Last 3 sheets to be placed and then pour out the luscious creamy white sauce. Top off with the grated cheddar cheese
• Bake in the oven at 180°c/350°f/gas mark 4 for approximately 30-35 mincutes until the cheese is nice and crispy and golden
• Slice into healthy size squares and serve with a salad of your choice
Note* to pre cook the dried pasta sheets just put them in some boiling water with olive oil until they are a little softer.
Yum. I love lasagna and eggplant.
Thank you Sonal 🙂
MMMMM,!!!!I I would dit in right away! yummmmmm! X
It was goooooood! X
This looks super delicious! I love Italian food too, and I have some gluten free pasta sheets that have been begging to be used 🙂 Thanks for sharing.
Thank you! Hope you enjoy 🙂
I also love authentic Italian food – and this recipe is that. Are you ever able to find fresh pasta at your market? That is the best! I love your recipes and am learning new words each day (Courgette=zucchini; eggplant=aubergine; peas=pois). Oh, and eggplant is one of my favorite foods in the world – and it is so meaty, so it works well in this recipe. I love your bit about being Indian but maybe Italian long ago – cute!
Oh I’m glad! Yes I use fresh pasta too. My next step is to make home made pasta.
Oh, yes, that is THE best! Check out Stefan Goumet:
He has these recipes and much more on his blog! 🙂
Fantastic.. will have a look!
Reblogged this on Shivaay Delights.
oh delicious, interesting mixing in the cheddar, must try this some time soon – recently made a lasagne with mushrooms and zucchini which I’d like to try again, but this sounds divine as a veggie option too!
Mmmm, would love to eat this right now!!
Thank you honey x
mhhh I love eggplant and this recipe for sure is delicious
Thank you so much dear x
What a lovely combination 😍😍 x
Thank you honey! I love the bechamel sauce with the cheese even more so 😉 xxx
Very tasty 😉 x
Xxxx I fancy some now!
Go for it!!
OMG! Looks so delicious!!!
Lidia thank you! I have a stuffed aubergine recipe coming up x
I just heard on the news channel that one Mr.Makhani is a very happy man 😉 who has a delightfully wonderful cook as his wife 😀
Andy you have made my day…sooo cute xx
😉
I’m sure it’s tasty! Love both lasagna and aubergines! 🙂
Thank you..me too!
wow, looks delicious and very scrumptious eggplant lasagna!!!
Thanks very much!
Great recipe!!! Love aubergines
Thank you…me toooo!
Love to know that you love my country so much! Rome, how beautiful is this city, isn’t it? Btw, your lasagna look very tasty… never tried with eggplant, I have to make up!
Oh we are in love with your Italy xxx
Great version of a vegetable lasagne. My husband and I have been to Italy a few times as well and love the food. Luckily many Italian dishes are easy to recreate at home, just keep it simple and fresh.
That looks awesome! Such a cheesy and comforting dinner 🙂
You’ve hit the nail on the head…cheese is so comforting 😉
Oh that looks soooo good 🙂
Thanks honey….it was nice….
It looks really yummy, well done Shivaay !!! 🙂
Thank you…D 🙂
Oooh yummy!! Will have to give it a try! xx
You make it look so cheesy , moist which makes us drool all the time….yum yum D:)
Yum! That looks like a great dinner. Love eggplant.
I am not a big fan of traditional lasagna, but this with the eggplant and béchamel sauce may just be the right combinations, looks delicious 🙂
Yes it’s the béchamel that definitely makes this dish delicious, enjoy 🙂
Lovely! Looks divine! ❤
Ummmm it was 😉
i love eggplant, i love lasagna, i love a good creamy sauce…this is gorgeous, Dimple!
Thanks honey! I’m so happy you like it x
What a fabulous take on the old traditional (and hands-down one of my all-time favourite foods).
Mine too!
Absolutely divine, Dimple. 🙂