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Person taking a scoop of lasagne out of a round cast iron pan. Stringy mozzarella attached to the rest of the aubergine lasagne.

Aubergine Lasagne

Crunchy, cheesy and intensely savoury this Aubergine Lasagne with lentils & walnuts is an attractive alternative to the traditional meat-laden lasagne. Complete with a crunchy golden mozzarella topping.
5 from 6 votes
Prep Time 25 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 30 mins
Course Dinner
Cuisine Pasta
Servings 6 people
Calories 583 kcal


  • 2 Aubergines
  • 4 tablespoons oil
  • 3 cloves of garlic finely chopped
  • 1 onion finely chopped
  • ½ tablespoon chilli flakes
  • 1 tablespoon dried thyme
  • 2 cans plum tomatoes
  • 280 g puy lentils already cooked
  • ½ tablespoon balsamic vinegar
  • juice of half a lemon
  • 50 g walnuts
  • 6 dried lasagne sheets*
  • 125 g Mozzarella
  • 200 g Cheddar grated


  • Bring a large pan of water to the boil. Put the aubergines in a colander, place a pan lid on top, and place the colander over the water. Steam the aubergines for 25 minutes, turning halfway through.
  • Pre-heat oven to 180 degrees.
  • Allow the aubergines to cool slightly, cut in half lengthways and scoop out the flesh. Finely chop the flesh and set aside. 
  • Heat oil over medium heat, add finely chopped garlic, onion and aubergine, add thyme** and chilli flakes. Cook for 10 minutes, stirring occasionally. 
  • Add plum tomatoes and break up with a spoon. Add lentils, balsamic vinegar, juice of half a lemon and chopped walnuts. 
  • Season well, stir and let simmer for 15 minutes. 
  • While the sauce is simmering grate the cheddar and slice mozzarella.
  • In an ovenproof dish layer sauce, grated cheese and then lasagne sheets. Repeat until you're out of the sauce.
  • Scatter mozzarella on top, and cook for 25 - 30 minutes until the mozzarella is melted and golden. 
  • Remove from the oven, scatter over a few more chilli flakes and let stand for 10 minutes before serving.


* Fresh lasagne sheets will work fine too. If you have dried sheets, just break and layer roughly, no need to pre boil them. 
** This recipe is intensely Thyme-y which I think works really well in this super savoury dish. However, if you're not a massive fan of Thyme, replace half with either dried basil or oregano. 


Calories: 583kcalCarbohydrates: 48gProtein: 30gFat: 32gSaturated Fat: 11gCholesterol: 51mgSodium: 444mgPotassium: 682mgFiber: 22gSugar: 11gVitamin A: 876IUVitamin C: 18mgCalcium: 441mgIron: 6mg
Keyword Family Favourites, Vegetarian
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