Aubergine and mushroom lasagne
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Serves:     people
Notes from Anna

This lighter, healthier, vegetarian lasagne is every bit as luscious and comforting as its classic cousin. Comfort food with a healthier twist. You can make all or some of the individual components of this dish in advance and then assemble the lasagne when needed.

To freeze, cool completely then wrap in cling film and then foil. To serve, defrost overnight in a cool place then heat in a hot oven 190˚C/170˚C FAN/GAS 5 for 25-50 minutes



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  1. Boil a kettle, place the dried porcini in a shallow dish and cover with boiling water. Set aside.
  2. Prepare the lasagne sheets according to packet instructions.
  3. Wash the aubergines, then top, tail and halve them and into cubes. Wipe the mushrooms with a cloth and slice. Wash and chop the parsley. Peel and bash the garlic. Drain the mozzarella and finely dice.
  4. Warm 4 tablespoons of oil in a shallow pan, add 2 of the garlic cloves and cook for a couple of minutes until golden brown.
  5. Add the cubed aubergine and stir well to combine. Sprinkle with the dried oregano, some sea salt and a generous grinding of black pepper. Lower the heat, cover the saucepan with a lid and cook over a very low heat for 15 minutes, stirring occasionally to prevent the aubergines sticking to the bottom of the pan.
  6. Warm the remaining oil in a frying pan. Add the remaining garlic clove and when it turns a golden colour, add the sliced mushrooms and chopped parsley and stir well.
  7. Drain the dried porcini, roughly chop and add to the fresh mushrooms. Season with a little sea salt and plenty of black pepper and cook over a medium heat for 10-12 minutes or until the liquid released by the mushrooms has been absorbed.
  8. Add the passata and a little water to the pan. Lower the heat and simmer for 15 minutes.
  9. PRE-HEAT OVEN TO 190˚C/170˚C FAN/GAS 5
  10. Warm the milk to just below boiling point. Melt the butter in a small pan, add the cornflour and stir to form a paste. Remove the pan from the heat and slowly add the warm milk, stirring all the time. Return the pan to the heat and stir continuously until the sauce thickens and coats the back of a spoon. Season with a little salt and a grinding of nutmeg and set aside.
  11. Add the aubergine to the tomato and mushroom sauce. Layer the bottom of a 20x30cm oven dish with two ladles of the vegetable sauce. Cover with a layer of lasagne sheets. Top with another layer of vegetable sauce and sprinkle with a third of the diced mozzarella. Cover with another layer of lasagne sheets and repeat the layers, finishing with a layer of pasta. Pour the white sauce over the top layer and sprinkle with the parmesan and a good grinding of black pepper.
  12. Bake in the oven for 30 minutes by which time the top of the lasagne should be a lovely golden colour.
  13. Cover the dish with foil and leave to rest outside the oven for 10 minutes before serving.

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