Triple cheese & aubergine lasagne

A close up of a slice of pizza Vegetarian Comfort Food Recipes

Preparation and cooking time

  • Prep:45 mins
  • Cook:2 hrs
  • More effort
  • Serves 8

Fill sheets of pasta with tomato, aubergine and ricotta for a delicious vegetarian main – perfect for feeding a crowd

Nutrient Unit
kcal 497
fat 28g
saturates 14g
carbs 34g
sugars 15g
fibre 8g
protein 23g
salt 1g


  • 12-16 fresh lasagne sheets

For the tomato & aubergine sauce

  • 4 tbsp olive oil
  • 3 large aubergines , cut into small chunks
  • 2 large onions , chopped
  • 4 garlic cloves , finely chopped
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp tomato purée
  • 1 tsp golden caster sugar
  • pinch of chilli flakes
  • small handful basil leaves , finely chopped
  • dash of soy sauce
Spiced lentil & butternut squash soup

For the ricotta filling

  • 500g ricotta
  • 50g parmesan (or vegetarian alternative) finely grated
  • 2 medium eggs , beaten
  • ¼ tsp grated nutmeg

For the cheese sauce

  • 500g milk
  • 50g plain flour
  • 50g butter
  • 100g mature cheddar , grated
  • 1 tsp English mustard


  • STEP 1

First, make the tomato & aubergine sauce. Heat 1 tbsp of the oil in a large non-stick frying pan and cook the aubergine in 3 batches, adding 1 tbsp oil for each batch. They should be softened and lightly golden.

  • STEP 2
Next level ratatouille

Add the remaining oil to the pan and cook the onions for 5 mins until softened. Stir in the garlic, cook for 1 min more, then return the aubergine to the pan with the tomatoes, tomato purée, sugar and chilli flakes. Bring just to the boil, then turn down to a simmer and cook for 10 mins. Take off the heat, stir in the basil and soy sauce, and season to taste.

  • STEP 3
Beer mac 'n' cheese

Mix together all the ingredients for the ricotta filling, season and set aside – or cover and leave in the fridge if making in advance. Both the aubergine and the ricotta sauce can be chilled for up to 2 days.

  • STEP 4

For the cheese sauce, add all the ingredients to a pan and cook over a medium heat, stirring all the time, until it thickens and the cheese has melted, then turn down the heat to low and cook for another 5 mins. Season to taste.

  • STEP 5
Wild mushroom & chestnut cottage pie

Heat oven to 180C/160C fan/gas 4. To assemble the lasagne, spoon half the aubergine mixture into the bottom of a large baking dish. Top with a layer of lasagne sheets, then spread over a ricotta layer. Add another layer of lasagne sheets, followed by the remaining aubergine mixture and another layer of lasagne sheets. Pour over the cheese sauce (it can now be frozen for 1 month – defrost before cooking). Bake in the oven for 50 mins-1 hr until golden and heated through.

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