Triple cheese & aubergine lasagne recipe | Good Food
Fill sheets of pasta with tomato, aubergine and ricotta for a delicious vegetarian main - perfect for feeding a crowd
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Cooking tools:
- Nonstick skillet
- Saucepan
- Baking dish
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Stove
- Oven
Ingredients
- 12-16 fresh lasagne sheets
- 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
- 500g ricotta
- 50g parmesan (or vegetarian alternative) finely grated
- 2 medium eggs beaten
- ¼ tsp grated nutmeg
- 500g milk
- 50g plain flour
- 50g butter
- 100g mature cheddar grated
- 1 tsp English mustard
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