Jul 31

Jul 31 Lasagne alla parmigiana | Aubergine & ''parmesan'' lasagna

I hope you’re hungry, because this lasagna recipe is absolutely amazing. I think it’s my favorite lasagna so far. That’s also because I LOVE aubergine and this lasagna is PACKED with it. It’s layered with loads of fresh basil and my favorite vegan parmesan, all ingredients I’m obsessed with.

If you’re not a fan of aubergine, I feel for you! You could swap the aubergine with courgette or bell peppers if you like but if you love aubergines as much as me, make it just like this.

First of we slice the aubergines into rounds and fry them in lots of olive oil until browned and soft.

Then we layer the lasagna starting with homemade tomato sauce, the fried aubergines, a sh*t load of fresh basil (torn apart with your fingers (NOT SLICED with a knife!!!!), vegan parmesan (you could also use nutritional yeast) and sheets of pasta. Then another layer of tomato sauce goes on top and we repeat with the aubergine, basil and parmesan.

Then I layer some more lasagna sheets and top again with tomato sauce. Now because most of my oven dishes aren’t shallow enough I add another layer of pasta on top of this and then I finish with the remaining aubergines, making sure all of the pasta is covered with them. Then a final layer of tomato sauce, some parmesan and it in the oven it goes. I like to cover the lasagna for the first 3O minutes with tin foil to prevent burning. After that I take it of and leave it to bake for another 10 minutes.

This recipe is great for meal prep or big crowds too. You can make it in advance to bake the next day(s) and/or freeze it in portions. It will surely be a dish everyone will enjoy wether you’re vegan or not.

I hope you like this recipe as much as I do and let’s get cooking.

This recipe makes enough for 4-6 portions

Ingredients

3-4 medium aubergines, sliced into rounds of max 1cm
1 liter of tomato sauce, homemade or storebought
25 gr of fresh basil leaves + extra to serve, torn with your hands
150 gr grated vegan parmesan, this is my favorite but you could swap with nutritional yeast, half the quantity.
1 pack of egg-free lasagna sheets
salt and pepper
200 ml of olive oil

How to

Start by heating up a few tablespoons of olive oil in a frying pan, make sure the whole bottom of the pan is covered.
Once hot fry the eggplants slices until browned and soft on both sides.
Take them out of the pan and place them on a piece of kitchen paper to take of excess oil.
Preheat your oven to 180°C.
Start by cover the bottom of your baking dish witha layer of tomato sauce.
Cover with 1/3 of the fried aubergine slices and sprinkle over 1/3 of the parmesan and 1/3 of the basil leaves.
Add a layer of lasagna pasta sheets and cover with tomato sauce.
Repeat step 6 again and cover the pasta again with tomato sauce.
This time sprinkle over half of the parmesan and basil and top with another layer of pasta.
Cover again with tomato sauce and cover with the remaining aubergine slices. Making sure to cover all of the pasta.
Cover with the remaining tomato sauce and cover the dish with tin foil.
Bake in the oven for 30 minutes, remove the tin foil and bake for another 10 minutes.
Serve with some more basil on top.