Lasagne Alle Melanzane Recipe

Prepare and roast aubergines

Preheat oven to 220°C (430°F). Trim and slice each aubergine into 5–7 mm thick rounds. Lay slices on baking trays, brush both sides with 4 tbs olive oil mixed with minced garlic, oregano, 1.5 tsp salt and 0.75 tsp black pepper. Roast for 20–25 minutes, flipping once halfway, until golden and tender. Remove and set aside to cool. Reduce oven to 190°C (375°F) when roasting is done if assembling immediately.

Cook the sauce

Heat 2 tbs olive oil in a large sauté pan over medium heat. Add the chopped onion and cook 6–8 minutes until soft and translucent. Add 3 minced garlic cloves and cook 30 seconds until fragrant. Add halved cherry tomatoes and increase heat to medium-high. Cook, stirring occasionally, until tomatoes start to break down, about 10–12 minutes.

Stir in 2 tbs tomato paste and 60 ml red wine (if using). Reduce heat to medium-low and simmer 12–15 minutes, breaking larger pieces with the back of a spoon, until sauce is thickened. Season with 0.5 tsp sugar, 1 tsp salt, 0.5 tsp black pepper and 10 g chopped basil. Taste and adjust seasoning. If you prefer a smoother paste, blitz the sauce briefly with an immersion blender or in a countertop blender (careful with hot liquids) to achieve a dense, spreadable consistency. Keep warm.

Make the béchamel

In a medium saucepan, melt 3 tbs vegan butter (or warm the olive oil) over medium heat. Whisk in 40 g flour and cook 1–2 minutes to form a roux, stirring constantly so it does not brown. Gradually whisk in 600 ml plant milk, a little at a time, until smooth. Bring to a gentle simmer and cook 5–7 minutes, whisking, until the sauce thickens to coat the back of a spoon. Stir in 2 tbs nutritional yeast (if using), 0.25 tsp nutmeg, 1 tsp salt and 0.5 tsp black pepper. Adjust thickness with a splash more milk if needed. Remove from heat and keep warm.

Preheat and prepare pan

Preheat oven to 190°C (375°F) if you haven't already. Lightly oil a 23x33 cm (9x13 in) baking dish with the 1 tbs olive oil.

Layer the lasagne

Spread a thin film (about 1/2 cup) of the cherry tomato sauce across the bottom of the dish to prevent sticking. Arrange a single layer of lasagne sheets to cover the base (trim to fit). Spread about 1 cup of tomato sauce over the pasta, then a layer of roasted aubergine slices to cover. Spoon about 3/4 cup béchamel over the aubergine and scatter a third of the shredded vegan mozzarella and a few basil leaves. Repeat: pasta layer, 1 cup tomato sauce, aubergine layer, 3/4 cup béchamel, 1/3 mozzarella, basil. Finish with a final sheet of pasta, spread remaining tomato sauce, then pour the remaining béchamel evenly over the top. Sprinkle remaining vegan mozzarella and the optional grated vegan parmesan evenly on top.

Bake

Cover the dish loosely with foil and bake at 190°C (375°F) for 25 minutes. Remove foil and bake an additional 15–20 minutes until bubbling and golden on top. If you like a more browned top, place under a hot grill/broiler for 2–4 minutes watching closely.

Rest and serve

Remove from oven and let rest 15 minutes to set. Garnish with remaining fresh basil leaves and a light drizzle (about 1 tbs) of olive oil. Slice into portions and serve warm.