Vegetarian Lasagne

Lasagne is one of my most favourite pasta dishes, however it can be quite time consuming to make,but trust me all of the time and effort is definitely worth it!


  • 1 kg aubergine
  • 125 ml olive oil
  • 450 g sliced courgettes
  • 225 g  grated mozzarella cheese
  • 600 ml tomato passata
  • 6 lasagne sheets
  • 600 ml cheese sauce
  • 55 g grated cheddar cheese
  • 3 tsp dried mixed herbs
  • salt (to taste)
  • black pepper (to taste)


  1. Thinly slice the aubergines and place them in a colander. Then sprinkle them with the salt and pepper; set aside for 20 minutes. Rinse them, and then gently dry them with kitchen paper
  2. Heat half of the oil in a large frying pan. Fry half of the aubergine slices over a low heat for 6-7 minutes, or until golden. Drain the aubergine slices on kitchen paper, then repeat with the remaining aubergine. Set these aside…
  3. Add the sliced courgettes to the same frying pan and fry for 5-6 minutes, or until golden brown all over. Drain these on kitchen paper
  4. Place half of the aubergine and courgette slices in a large ovenproof dish, Season with salt and pepper, and sprinkle over half of the mozzarella cheese. Spoon over half of the passata and top this with 3 sheets of lasagne. Repeat this process, again ending with a layer of lasagne sheets
  5. Spoon over the cheese sauce and sprinkle on top the cheddar cheese and mixed herbs. Put the dish on a baking tray and bake in a oven preheated to 220 degrees celcius or 425 degrees Fahrenheit, for 30-35 minutes,or until golden brown.
  6. Enjoy alongside some garlic bread!

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