Dinner

Melanzane Lasagne Recipe

Name: Melanzane Lasagne Recipe
Prep time: 20 min
Cook time: 2 h 35 min
Total time: 3 h 5 min
Cuisine: Italian
Ingredients: 3 aubergines, sliced lengthways; 2 tbsp olive oil; 5 tbsp breadcrumbs; 100g Parmesan, or vegetarian alternative, grated; 125g ball mozzarella, torn; 3 large garlic cloves, crushed; 680ml jar passata; ½ tbsp dried oregano; 1 tsp sugar; 1 tbsp red wine vinegar; small bunch basil leaves, torn; 200g fresh lasagne sheets

BySophie Carsel November 18, 2025November 18, 2025

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Introduction

Melanzane lasagne is a delicious Italian dish that swaps pasta layers for tender grilled aubergine slices. This comforting recipe combines a rich tomato sauce, fresh cheeses, and layers of vegetables to create a flavorful meal perfect for any occasion.

A white ceramic baking dish holds a partially eaten lasagna with three visible layers. The bottom layer is a rich red tomato sauce with pieces of vegetables, topped with a thick, creamy cheese layer that has melted and spread evenly. Above this is another layer of pasta sheets covered with more red sauce and melted cheese. The top layer consists of browned, crispy breadcrumbs scattered over a golden bubbly cheese crust. The edges of the lasagna appear slightly crispy and browned from baking, and the white marbled surface beneath adds a clean, bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 aubergines, sliced lengthways
2 tbsp olive oil
3 large garlic cloves, crushed
680ml jar passata
½ tbsp dried oregano
1 tsp sugar
1 tbsp red wine vinegar
small bunch basil leaves, torn
100g parmesan, or vegetarian alternative, grated
125g ball mozzarella, torn
200g fresh lasagne sheets
5 tbsp breadcrumbs

Instructions

Step 1: Heat the grill to high. Arrange the aubergine slices on a baking sheet, brush both sides with olive oil, and season well. Grill for 2–3 minutes on each side until golden brown, then set aside.
Step 2: Heat the remaining oil in a saucepan over medium heat. Fry the crushed garlic for 1 minute until aromatic. Pour in the passata, then add the dried oregano, sugar, and red wine vinegar. Simmer for 10 minutes, stirring occasionally. Season to taste and stir in the torn basil leaves.
Step 3: Preheat the oven to 200°C (180°C fan)/gas mark 6. In a roughly A4-sized baking dish, spread a few tablespoons of the tomato sauce over the base. Add a layer of grilled aubergine slices, scatter over some grated parmesan and torn mozzarella, then cover with a layer of fresh lasagne sheets.
Step 4: Repeat the layering process, finishing with a final topping of parmesan, mozzarella, and a sprinkle of breadcrumbs.
Step 5: Bake the assembled lasagne in the preheated oven for 25–30 minutes until golden and bubbling. Allow to cool slightly before serving.

Tips & Variations

For a quick shortcut, this lasagne can be cooked from frozen. Cook covered at 180°C (160°C fan)/gas 4 for 1½ hours, then uncover and increase the heat to 220°C (200°C fan)/gas 7 for another 30 minutes to crisp the topping.
Try adding sliced mushrooms or spinach for extra veggies.
Use gluten-free pasta sheets or breadcrumbs for a gluten-free version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (160°C fan)/gas 4 until warmed through. This lasagne also freezes well – freeze after assembling (before baking) and cook straight from frozen using the cooking tips above.