Scruffy Aubergine Lasagne Recipe

Ingredients

• 1 piece Aubergine (trim ends, halve, keep skin on)
• 250 ml Water (for steaming the vegetables)
• 3 pieces Onion (medium, quartered)
• 6 cloves Garlic (minced)
• 1 piece Lemon (zest only, adds brightness)
• 1 piece Dried Chili (deseeded for mild heat)
• 20 leaves Sage Leaves (mix of purple and green sage; half for frying, half for topping)
• 4 tablespoons Olive Oil (extra‑virgin, divided between pan and sage topping)
• 2 cans Plum Tomatoes (400 g each, crushed in pan)
• 50 g Almonds (crushed for crunchy topping)
• 80 g Cheddar Cheese (grated)
• 80 g Parmesan Cheese (grated, can use vegetarian Parmesan)
• 300 g Fresh Lasagna Sheets (tear into bite‑sized pieces; no pre‑cooking needed)

Instructions

1. Prep Vegetables and Herbs

   Trim the ends off the aubergine, halve it, and set aside. Quarter the three onions, mince the garlic, zest one lemon, deseed the dried chili and rinse both purple and green sage leaves.

   Time: PT10M

2. Steam Aubergine and Onions

   Add 250 ml water to the large sauté pan, bring to medium‑high heat, then add the aubergine halves and onion quarters. Cover and steam until soft and silky, about 8 minutes.

   Time: PT8M

3. Fry Aromatics

   Push the softened veg to one side of the pan. Add 3 Tbsp olive oil to the empty side, then toss in the minced garlic, lemon zest, dried chili and half the sage leaves. Fry until fragrant and sticky bits form on the pan bottom (3‑4 minutes).

   Time: PT4M

4. Add Tomatoes and Simmer

   Squish the two tins of plum tomatoes into the pan, pour in the water from the emptied cans, stir and bring to a gentle simmer. Cook, stirring occasionally, for 20 minutes until the sauce thickens.

   Time: PT20M

5. Prepare Crunchy Topping

   While the sauce simmers, place 50 g almonds in a bag and crush them with a rolling pin. Rub the remaining sage leaves with a drizzle of olive oil and set aside for topping.

   Time: PT5M

6. Finish Sauce with Cheese

   Turn the heat off. Stir in 80 g grated cheddar and 80 g grated parmesan until fully melted, creating an oozy cheese‑laden sauce.

   Time: PT3M

7. Tear Lasagna Sheets

   Tear the fresh lasagna sheets into irregular bite‑size pieces and add them directly to the sauce, stirring to coat.

   Time: PT2M

8. Assemble in Baking Dish

   Transfer the pasta‑sauce mixture to a greased baking dish. Sprinkle the crushed almonds evenly over the top, then arrange the oil‑rubbed sage leaves on the surface.

   Time: PT5M

9. Bake the Lasagna

   Pre‑heat the oven to 200 °C (400 °F). Bake the assembled lasagna for 25 minutes, or until bubbling and the topping is golden and crisp.

   Time: PT25M

   Temperature: 200°C

10. Rest and Serve

    Remove from oven and let rest for 5 minutes before serving. This allows the sauce to settle and makes slicing easier.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

6 g

Ingredient Substitutions

• Instead of Aubergine: Zucchini, Butternut squash
• Instead of Onion: Leek, Shallot
• Instead of Garlic: Garlic paste
• Instead of Lemon: Lemon juice (less aromatic)
• Instead of Dried Chili: Red pepper flakes
• Instead of Sage Leaves: Thyme, Rosemary
• Instead of Olive Oil: Canola oil
• Instead of Plum Tomatoes: San Marzano whole peeled tomatoes
• Instead of Almonds: Pine nuts, Walnuts
• Instead of Cheddar Cheese: Gruyère, Sharp mozzarella
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Lasagna Sheets: Dried lasagna sheets (pre‑cooked)

Equipment Needed

• Large Sauté Pan
• Cutting Board
• Chef's Knife
• Garlic Press (optional)
• Zester (optional)
• Mixing Bowl
• Baking Dish
• Oven
• Spoon/Spatula
• Measuring Cups/Spoons

Critical Steps — Do Not Skip

• Steam aubergine and onions until soft
• Fry aromatics until sticky bits form
• Add cheese off‑heat to create an oozy sauce
• Assemble and bake for 25 minutes at 200 °C

Chef Tips from the Video

• Use fresh lasagna sheets for the best texture
• Add a pinch of smoked paprika to the sauce for extra depth
• Mix sharp cheddar with aged parmesan for a balanced cheesy flavor
• Toast almonds lightly before crushing for a richer nutty crunch
• Finish with a drizzle of extra‑virgin olive oil just before serving

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Freeze portions in a freezer‑safe dish for up to 2 months; reheat covered

Room temperature: Do not leave at room temperature longer than 2 hours

Make-Ahead Tips

• The tomato‑cheese sauce can be prepared a day ahead and refrigerated
• Assemble the lasagna, cover, and keep in the fridge; bake just before serving
• Toast and crush the almonds ahead of time and store in an airtight jar

Frequently Asked Questions