Mary Berry Aubergine Lasagne Recipe

This aubergine lasagne is a wonderfully comforting vegetarian dish, rich yet surprisingly light. Layers of tender roasted aubergine are combined with a deeply flavoured tomato sauce and a creamy topping that melts beautifully in the oven. It is straightforward to prepare, ideal for confident beginners, and perfect when you want something warming without being heavy. From start to finish, allow about 1 hour 30 minutes.

Ingredients

For the Aubergine Layers

• 3 large aubergines, sliced lengthways into 5mm slices
• 3 tbsp olive oil
• Salt and freshly ground black pepper

For the Tomato Sauce

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp sugar

For the Cheese Sauce

• 40g butter
• 40g plain flour
• 600ml full-fat milk
• 75g mature Cheddar cheese, grated
• 50g Parmesan cheese, grated
• Freshly grated nutmeg, to taste

How to Make Mary Berry Aubergine Lasagne

• Prepare the Oven and Aubergines: Preheat the oven to 200°C (180°C fan). Lay the aubergine slices over two large baking trays, brush lightly with olive oil, season well, and roast for 20 to 25 minutes until soft and lightly golden. Set aside.
• Make the Tomato Sauce: Heat the olive oil in a wide saucepan over medium heat. Add the onion and cook gently for 5 minutes until softened. Stir in the garlic and cook for 30 seconds. Add the chopped tomatoes, tomato purée, oregano, basil, and sugar. Season, then simmer for 15 minutes until thick and rich.
• Make the Cheese Sauce: Melt the butter in a saucepan, stir in the flour, and cook for 1 minute. Gradually whisk in the milk until smooth. Cook gently until thickened, then remove from the heat. Stir in the Cheddar, half the Parmesan, and a pinch of nutmeg.
• Assemble the Lasagne: Spoon a little tomato sauce into the base of a buttered ovenproof dish. Add a layer of aubergines, followed by more tomato sauce and a little cheese sauce. Repeat the layers, finishing with cheese sauce. Sprinkle the remaining Parmesan over the top.
• Bake and Rest: Bake for 35 to 40 minutes until bubbling and golden. Leave to stand for 10 minutes before serving so the layers set neatly.

Tips for the Best Aubergine Lasagne

How do I stop aubergines from becoming soggy?

Roasting the aubergines rather than frying removes excess moisture and concentrates their flavour.

Can I make this ahead of time?

Yes, assemble the lasagne up to a day ahead and keep covered in the fridge. Bake when ready to serve.

How can I make it extra creamy?

Use full-fat milk and good-quality mature Cheddar for a richer cheese sauce.

Serving Suggestions

• Serve with a crisp green salad and a light vinaigrette
• Add garlic bread or warm focaccia on the side
• Pair with steamed green beans or broccoli

Storage

Room Temperature

Not recommended, as this dish contains dairy.

Refrigerator

Store covered for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in portions for up to 2 months. Defrost overnight in the fridge and reheat until piping hot.

Nutrition Information

• Calories: 420 kcal
• Carbohydrates: 28g
• Protein: 20g
• Fat: 26g
• Saturated Fat: 13g
• Sodium: 620mg

Nutritional values are approximate and provided as a guide only.

FAQs

Mary Berry Aubergine Lasagne Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Comforting vegetarian lasagne made with layers of roasted aubergine, rich tomato sauce, and creamy cheese topping.

Ingredients

• 3 large aubergines, sliced lengthways

• Olive oil, for brushing

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 400g tin chopped tomatoes

• 2 tbsp tomato purée

• 1 tsp dried oregano

• 1 tsp dried basil

• 40g butter

• 40g plain flour

• 600ml full-fat milk

• 75g mature Cheddar cheese, grated

• 50g Parmesan cheese, grated

• Freshly grated nutmeg

Directions

• Preheat oven to 200°C (180°C Fan). Roast aubergine slices until soft and golden.
• Cook onion and garlic, then add tomatoes, purée, herbs, and simmer until thick.
• Prepare cheese sauce by whisking milk into butter and flour, then add cheeses.
• Layer aubergine, tomato sauce, and cheese sauce in a baking dish.
• Bake until bubbling and golden. Rest before serving.

Notes

• Roasting aubergines prevents sogginess.
• Allow lasagne to rest before cutting for neat slices.
• Can be frozen for up to 2 months.