This Mary Berry Lasagne with Mozzarella is a rich and flavorful recipe, which is a genius vegetarian combination of classic Italian dishes: Lasagne and Melanzane Parmigiana (aubergine parmesan). It features layers of soft roasted aubergine, a simple tomato-herb sauce, and gooey mozzarella cheese, making it a lighter yet utterly irresistible main course.
Mary Berry Lasagne with Mozzarella Ingredients
- 3 aubergines, sliced lengthways into 1cm (½in) slices
- 3-4 tbsp. olive oil
- 2 large onions, finely chopped
- 4 garlic cloves, finely grated
- 1 x 400g tin chopped tomatoes
- 1 x 500g carton passata
- 2 tbsp. sun-dried tomato paste
- 1 tbsp. freshly chopped oregano
- 1 small bunch of basil, leaves roughly chopped
- 3 fresh or dried lasagne sheets
- 250g (9oz) mozzarella, broken into pieces
- 115g (4oz) Parmesan, coarsely grated
- Salt and freshly ground black pepper
How To Make Mary Berry’s Lasagne with Mozzarella
- Roast the aubergines: Preheat the oven to 220°C/200°C Fan/Gas 7. Line two large baking sheets with non-stick baking paper. Arrange the aubergine slices on the sheets, brush with olive oil, and season well with salt and pepper. Roast for 20–25 minutes until golden and soft. Once done, set aside and reduce the oven temperature to 200°C/180°C Fan/Gas 6.
- Make the tomato sauce: Heat 2 tablespoons of oil in a deep frying pan over a high heat. Add the onions and fry for 5 minutes, stirring, then add the garlic and fry for 1 more minute. Pour in the chopped tomatoes, passata, and sun-dried tomato paste. Lower the heat and simmer for 5 minutes. Stir in the fresh herbs and season well.
- Soften the pasta: While the sauce simmers, place the lasagne sheets (if using dried) in a shallow dish and cover with boiling water for 5 minutes to soften, then drain.
- Assemble the lasagne: Spoon a quarter of the tomato sauce into the base of a shallow 1.75-litre ovenproof dish. Scatter a quarter of the mozzarella and Parmesan on top. Lay half of the roasted aubergine slices over the cheese.
- Continue layering: Spoon another quarter of the tomato sauce over the aubergines, then add the softened lasagne sheets. Top with another quarter of the cheeses, then half the remaining sauce. Add the rest of the aubergine slices and another quarter of the cheeses.
- Top and bake: Finish with the remaining tomato sauce and arrange the last of the cheeses in piles on top. Bake for about 30 minutes, until the lasagne is bubbling and golden.
Recipe Tips
- How to get the best flavor from the aubergines? Roasting the aubergine slices before layering them is a crucial step. It removes excess moisture, concentrates their flavor, and ensures they are silky and tender in the final dish.
- Can I make this ahead of time? Yes, this dish is perfect for making ahead. You can assemble the entire lasagne up to 8 hours in advance, cover it, and keep it in the refrigerator. You may need to add a few extra minutes to the baking time.
- Is there a white sauce in this recipe? No, this is a lighter, healthier version that omits the traditional béchamel (white sauce), relying on the rich tomato sauce and melted cheeses for its creaminess.
- How to ensure the pasta cooks properly? Soaking the lasagne sheets in boiling water for a few minutes, as Mary Berry suggests, is a great tip to ensure the pasta is tender and perfectly cooked through.
What To Serve With Aubergine Lasagne
This hearty vegetarian main is a complete meal, but it pairs beautifully with:
- A crisp green salad with a simple lemon vinaigrette
- Warm, crusty garlic bread
- A side of steamed green beans with a squeeze of lemon
How To Store Aubergine Lasagne
- Refrigerate: Store leftovers in an airtight container or tightly covered in the refrigerator for up to 3 days.
- Freeze: This lasagne freezes very well before it’s baked. Assemble the dish, let it cool completely, then wrap it well in plastic wrap and foil. It can be frozen for up to one month. Bake from frozen, adding about 20-30 minutes to the cooking time.
Aubergine Lasagne Nutrition Facts
- Serving Size: 1 serving
- Calories: 485 kcal
- Fat: 25g
- Carbohydrates: 43g
- Protein: 17g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use different vegetables?
Yes, you could substitute the aubergine with layers of roasted courgette (zucchini) or butternut squash for a different take on the recipe.
Can I use a different type of cheese?
While mozzarella and Parmesan are classic, you could substitute the mozzarella with provolone or a good melting cheddar for a different flavor profile.
Why is my lasagne watery?
This can happen if the aubergines are not roasted for long enough to cook out their moisture. Ensure they are soft and golden before you start layering.
Try More Recipes:
- Mary Berry Lasagne al Forno Recipe
- Mary Berry Butternut Squash Lasagne Recipe
- Mary Berry Fish Lasagne Recipe
Mary Berry Lasagne with Mozzarella Recipe
Description
A delicious and lighter vegetarian lasagne from Mary Berry, featuring layers of tender roasted aubergine, a rich tomato-herb sauce, and gooey mozzarella and Parmesan cheese.
Ingredients
Instructions
- Preheat oven to 220°C/200°C Fan. Roast oiled and seasoned aubergine slices for 20-25 minutes until golden and soft. Reduce oven to 200°C/180°C Fan.
- Make the sauce: Sauté onions and garlic. Add tomatoes, passata, and sun-dried tomato paste; simmer for 5 minutes. Stir in fresh herbs and season.
- Soften lasagne sheets in boiling water for 5 minutes; drain.
- Layer in an ovenproof dish: Start with a layer of tomato sauce, then cheese, then half the aubergine slices.
- Continue layering with sauce, pasta, cheese, and the remaining aubergines, finishing with a final layer of sauce and cheese on top.
- Bake for about 30 minutes until bubbling and golden.
- Let it rest for 10 minutes before serving.
Notes
- This recipe is a clever combination of Lasagne and Melanzane Parmigiana (eggplant parmesan).
- Roasting the aubergine first is a crucial step for both flavor and texture.
- This is a fantastic make-ahead dish; you can assemble it up to 8 hours before baking.
- The absence of a béchamel sauce makes this a lighter, yet still incredibly cheesy and satisfying, version of lasagne.
Mary Berry Lasagne with Mozzarella Recipe
