Cheesy Baked Aubergine Lasagne You'll Make On Repeat | olivemagazine
A vegetarian take on a baked pasta classic, made with homemade white sauce, lots of fresh basil and charred aubergine. This triple tested recipe serves 4
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 3 tbsp olive oil
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- 2 x 400g tins plum tomatoes
- 2 tbsp capers
- 2 aubergines cut into 1cm discs
- 6 lasagne sheets
- 250g ball mozzarella
- a large bunch basil
- 250g ricotta
- 200ml whole milk
- 50g parmesan (or veggie alternative) finely grated, plus extra for the top
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