Mary Berry​ Aubergine Lasagne Recipe

This easy Mary Berry Aubergine Lasagne is made with layers of roasted aubergine slices, a rich tomato and basil sauce, and a simple but delicious béchamel cheese sauce. The result is a comforting and savory vegetarian dish with a lovely balance of flavors and a golden, bubbly top. This recipe is an ideal main course for a family dinner or a special occasion, and it serves 6-8 people.

Jump to Recipe

Mary Berry Aubergine Lasagne Ingredients

For the Aubergines and Tomato Sauce:

• 3 large or 4 medium aubergines
• 4 tbsp olive oil
• 2 large onions, finely chopped
• 4 garlic cloves, crushed
• 1 x 400g tin of chopped tomatoes
• 500g (1 lb 2 oz) tomato passata
• 2 tbsp sun-dried tomato paste
• 1 tbsp chopped fresh oregano
• 1 small bunch of basil, roughly chopped
• Salt and freshly ground black pepper

For the Cheese Sauce:

• 50g (2 oz) butter
• 50g (2 oz) plain flour
• 600ml (1 pint) milk
• 1 tsp Dijon mustard
• 100g (3.5 oz) Parmesan cheese, grated

For the Lasagne:

• 6 sheets of dried lasagne pasta
• 250g (9 oz) mozzarella, broken into pieces

How To Make Mary Berry Aubergine Lasagne

1. Roast the aubergines: Preheat your oven to 200°C (180°C fan). Line two large baking sheets with baking parchment. Slice the aubergines lengthwise into 1 cm (½-inch) thick slices. Brush both sides of the slices with olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, until golden brown and tender. Set aside.
2. Make the tomato sauce: Heat 2 tablespoons of oil in a deep frying pan. Add the chopped onions and fry for 5 minutes until soft. Add the crushed garlic and fry for another minute. Pour in the chopped tomatoes, passata, sun-dried tomato paste, and a pinch of sugar if using. Simmer for 5 minutes, then stir in the fresh oregano and basil. Season with salt and pepper.
3. Make the cheese sauce: In a saucepan, melt the butter over medium heat. Stir in the flour to create a ‘roux’ and cook for one minute. Gradually whisk in the milk until the sauce is smooth and thick. Stir in the Dijon mustard and half of the grated Parmesan cheese. Stir until the cheese has melted.
4. Assemble the lasagne: Lightly grease a 1.75 litre (3-pint) ovenproof dish. Spread a third of the tomato sauce in the base. Layer half of the roasted aubergine slices on top, followed by a third of the cheese sauce and a quarter of the mozzarella pieces. Repeat the layers with another third of the tomato sauce, the remaining aubergine, and another third of the cheese sauce and mozzarella. Arrange the lasagne sheets over the top, then cover with the final layers of tomato and cheese sauces, and the remaining mozzarella.
5. Bake the lasagne: Sprinkle the remaining Parmesan cheese over the top. Bake for about 30 minutes, or until the top is golden brown and the lasagne is bubbling.

Recipe Tips

• Roast the aubergine: Roasting the aubergine slices beforehand is a key step. It gives them a deep, savory flavor and a soft, meaty texture that holds up well in the lasagne. It also prevents the aubergine from becoming watery in the final dish.
• The role of fresh herbs: Using fresh basil and oregano is crucial for the bright, authentic flavor of the tomato sauce. Dried herbs can be used in a pinch, but the flavor will not be as vibrant.
• Check the béchamel: Whisk the cheese sauce continuously to prevent lumps from forming. If the sauce becomes too thick, you can thin it with a little extra milk until it reaches a smooth, pourable consistency.
• Make it ahead: This lasagne is perfect for preparing in advance. You can assemble the entire dish up to 8 hours ahead and store it in the refrigerator until you are ready to bake it.

What To Serve Aubergine Lasagne

This rich aubergine lasagne is a satisfying meal on its own. For a complete dinner, serve it with a simple side salad of mixed greens dressed with a light vinaigrette to cut through the richness. You can also pair it with warm, crusty garlic bread.

How To Store Aubergine Lasagne Leftovers

• Refrigerate: Once cooled, cover the lasagne and store it in the refrigerator for up to 3 days. Reheat individual portions in the microwave or a preheated oven until piping hot.
• Freeze: The assembled but unbaked lasagne freezes very well. Wrap it tightly in a double layer of plastic wrap and then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before baking as instructed.

Mary Berry Aubergine Lasagne Nutrition Facts

• Serving size: 1/8 of a lasagne
• Calories: 485 kcal
• Total Fat: 25g
• Saturated Fat: 11g
• Cholesterol: 40mg
• Sodium: 760mg
• Total Carbohydrate: 43g
• Dietary Fiber: 5g
• Sugars: 16g
• Protein: 17g

Frequently Asked Questions

• Why is there only one layer of pasta? Mary Berry’s recipe is a clever combination of lasagne and aubergine parmigiana. Using only one layer of pasta allows the silky, roasted aubergine to be the main star of the dish, creating a lighter and more vegetable-forward meal.
• Can I make this dairy-free? You can adapt this recipe to be dairy-free by substituting the butter with a dairy-free spread, the milk with a plant-based milk alternative, and the cheeses with your favorite dairy-free cheeses.
• My lasagne turned out watery. Why? If your lasagne is watery, it’s often because the aubergine was not roasted sufficiently beforehand. Roasting removes excess moisture from the vegetables, which is key to preventing a watery final dish.