Mary Berry Aubergine Lasagne Recipe

Mary Berry Aubergine Lasagne is a comforting vegetarian pasta bake layered with tender roasted aubergines, rich tomato sauce, creamy béchamel, and melted cheese. The finished dish is hearty, flavorful, and beautifully golden on top with soft, silky layers underneath. Although it looks impressive, it is surprisingly easy to prepare and perfect for family dinners or entertaining guests. Expect around 30 minutes of preparation time and 1 hour 20 minutes of cooking time, making it a wonderful make-ahead meal.

Ingredients

For the Aubergine Filling

• 3 large aubergines, sliced into 1cm rounds
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 2 x 400g cans chopped tomatoes
• 2 tablespoons tomato purée
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper to taste

For the Béchamel Sauce

• 50g butter
• 50g plain flour
• 600ml whole milk
• Pinch of salt
• Pinch of black pepper

For Assembly

• 9 lasagne sheets
• 100g mature cheddar cheese, grated
• 50g Parmesan cheese, grated
• Fresh basil leaves for garnish (optional)

How to Make Mary Berry Aubergine Lasagne Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the lasagne cooks evenly and develops a beautifully golden top.
• Roast the aubergines: Arrange the aubergine slices on baking trays. Brush both sides lightly with olive oil and roast for 20 to 25 minutes until tender and lightly browned.
• Make the tomato sauce: Heat a tablespoon of olive oil in a large pan. Cook the onion for 5 minutes until soft, then add the garlic. Stir in the chopped tomatoes, tomato purée, oregano, basil, salt, and pepper. Simmer gently for 20 minutes until thick and rich.
• Prepare the béchamel: Melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Continue stirring until the sauce thickens. Season with salt and pepper.
• Assemble the lasagne: Spread a thin layer of tomato sauce in the base of a greased baking dish. Add a layer of lasagne sheets, followed by roasted aubergines, tomato sauce, and béchamel. Repeat the layers until all ingredients are used.
• Add the topping: Finish with a generous layer of béchamel sauce. Sprinkle over the cheddar and Parmesan cheese.
• Bake: Place the dish in the oven and bake for 40 to 45 minutes until bubbling and golden brown on top.
• Cool before serving: Remove from the oven and allow the lasagne to rest for 10 minutes. This helps the layers hold together when sliced.

Tips for the Best Aubergine Lasagne

How do I stop aubergines from becoming soggy?

Roast the aubergines before layering. This removes excess moisture and improves flavor.

Can I make the lasagne ahead of time?

Yes. Assemble it up to 24 hours in advance and refrigerate until ready to bake.

How do I get a golden cheesy topping?

Use a combination of cheddar and Parmesan and bake uncovered until bubbling and browned.

Why should I rest the lasagne before serving?

Resting allows the layers to set, making cleaner slices and improving texture.

Serving Suggestions

• Serve with garlic bread.
• Pair with a crisp green salad.
• Add roasted vegetables on the side.
• Enjoy with a glass of red wine.
• Serve alongside steamed seasonal greens.

Storage

Room Temperature

Leave the lasagne at room temperature for no more than 2 hours before refrigerating.

Refrigerator

Store in an airtight container for up to 4 days. Reheat thoroughly before serving.

Freezing

Freeze individual portions or the whole lasagne for up to 3 months. Defrost overnight in the refrigerator before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 35g
• Protein: 18g
• Fat: 24g
• Saturated Fat: 10g
• Sodium: 620mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Aubergine Lasagne Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: British, ItalianDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

20

minutes

Total time

110

minutes

Calories

420

kcal

1

hour 

50

minutes

A delicious vegetarian lasagne made with roasted aubergines, rich tomato sauce, creamy béchamel sauce, and layers of pasta topped with bubbling golden cheese.

Ingredients

• 3 large aubergines, sliced

• 3 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 2 x 400g cans chopped tomatoes

• 2 tbsp tomato purée

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt and black pepper

• 9 lasagne sheets

• 50g butter

• 50g plain flour

• 600ml whole milk

• 100g cheddar cheese, grated

• 50g Parmesan cheese, grated

• Fresh basil, optional

• Butter for greasing

• Baking dish

Directions

• Preheat the oven to 200°C (180°C fan). Arrange aubergine slices on baking trays, brush with olive oil and roast until tender.
• Cook onion in a little olive oil until softened. Add garlic and cook briefly.
• Add chopped tomatoes, tomato purée, oregano and basil. Simmer for 20 minutes until thickened.
• Melt butter in a saucepan. Stir in flour and cook for 1 minute.
• Gradually whisk in milk until smooth and thickened.
• Grease a baking dish. Layer tomato sauce, lasagne sheets, aubergines and béchamel.
• Repeat layers and finish with béchamel on top.
• Sprinkle over cheddar and Parmesan cheese.
• Bake for 40–45 minutes until golden and bubbling. Rest for 10 minutes before serving.

Notes

• Roast aubergines until lightly browned for the best flavour.
• Allow the lasagne to rest before slicing.
• Can be assembled a day ahead and baked when needed.