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Mary Berry Aubergine Lasagne Recipe

Mary Berry Aubergine Lasagne Recipe

Mary Berry's aubergine lasagne is a rich, deeply flavoured vegetarian lasagne with roasted aubergine, a robust tomato sauce, and a silky béchamel.
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Prep Time 30 minutes
Cook Time 40 minutes
Roasting Time 25 minutes
Total Time 1 hour 35 minutes
Servings: 8 Portions
Course: Main Course
Cuisine: British
Calories: 490
Ingredients Method Notes

Ingredients
  

  • Roasted Aubergine Tomato Sauce:
  • 3 large aubergines in 2cm cubes
  • 4 tbsp olive oil for roasting
  • 1 large onion finely chopped
  • 4 garlic cloves crushed
  • 1 tsp dried oregano
  • 1 tsp sweet smoked paprika
  • 2 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes
  • 150 ml red wine or vegetable stock
  • 1 tsp caster sugar
  • Large handful fresh basil torn
  • Salt and pepper
  • Béchamel Sauce:
  • 75 g unsalted butter
  • 75 g plain flour
  • 900 ml warm whole milk
  • ½ tsp nutmeg 75g Parmesan grated
  • Salt and white pepper
  • Assembly:
  • 12 no-cook dried lasagne sheets
  • 125 g mozzarella torn
  • 75 g Parmesan finely grated

Method
 

  1. Preheat oven to 200°C / 180°C fan / Gas 6. Spread aubergine cubes in a single layer on 2 large trays. Drizzle with oil — season. Roast 25–30 minutes turning once until deeply golden.
  2. Cook onion in oil 10 minutes. Add garlic, oregano, and paprika — 2 minutes. Add purée — 1 minute. Add wine — 2 minutes. Add tomatoes and sugar — season. Simmer 15–20 minutes until thick. Add roasted aubergine — simmer 5 minutes. Add basil. Taste.
  3. Make béchamel: melt butter, add flour, stir 2 minutes. Add warm milk gradually — whisk smooth. Thicken over heat. Add nutmeg, Parmesan, seasoning.
  4. Reduce oven to 180°C / 160°C fan / Gas 4. Butter dish. Thin béchamel on base. Layer: 4 sheets, half aubergine sauce, third béchamel. Repeat. Final 4 sheets — remaining béchamel over top completely. Scatter mozzarella and Parmesan.
  5. Bake 40–45 minutes until golden and bubbling. Rest 10 minutes before serving.

Notes

Roast aubergine until deeply golden — pale aubergine gives bitter, watery filling.
Smoked paprika gives depth to the vegetarian sauce — do not omit it.
Spread béchamel on the base before the first pasta sheet — prevents drying and toughening.
Rest 10 minutes before serving — layers firm and portions hold their shape.
Freeze assembled before baking for up to 3 months.
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