courgette (zucchini) & aubergine (eggplant) lasagne


courgette (zucchini) & aubergine (eggplant) lasagne

1 kg aubergines thinly sliced

4 tbsp salt

8 tbsp olive oil

500 g courgettes thinly sliced

2 tbsp olive oil

2 garlic cloves

2 cups grated Mozzarella

600 ml passata (recipe below)

6 sheets pre – cooked lasagne

600 ml béchamel sauce (recipe below)

60 g parmesan, grated

1 tsp dried oregano

black pepper



layer the aubergine slices in a bowl, sprinkling with the salt as you go. set aside for 30 minutes. rinse well in cold water and pat dry with paper towels.

heat 4 tbsp of the oil in a large frying pan (skillet) until very hot and gently fry half the aubergine slices for 6-7 minutes until lightly golden all over. drain on paper towels. repeat with the remaining aubergine slices and oil.

heat 2 tbsp oil, add the thinly chopped garlic and fry courgettes for 5 -6 minutes until golden. drain on paper towels.

place the half of aubergine and courgette slices in a large ovenproof dish. season with pepper and sprinkle over half the mozzarella. spoon over half the passata and top with three sheets of lasagne.

arrange the remaining aubergine and corgette slices on top. season with pepper and top with the remaining mozzarella and passata and another layer of lasagne.

spoon over the béchamel sauce and top with Parmesan and oregano. put on backing sheet (cookie sheet) and bake in preheated oven, 220 C, for 30 – 35 minutes until golden.

*we prefer to serve it with some green salad (e.g., rucola)




3 tbsp olive oil

1 big onion, chopped

3 garlic cloves, chopped

3 cans (1200g) chopped tomatoes

4 tbsp chopped basil

3 bay leaves

1.5 tsp sugar

salt and pepper



heat the oil in a pan over a medium heat and fry the onion until translucent. add the garlic and fry for another minute.

stir in the chopped tomatoes, parsley, oregano, bay leaves, sugar, and salt and pepper.

bring the sauce to the boil, then simmer, uncovered, for 15 – 20 minutes until the sauce has reduced by half. taste the sauce and adjust the seasoning if necessary. discard the bay leaves before serving.


béchamel sauce


400 ml milk

2 bay leaves

3 garlic cloves

60 g butter, plus extra for greasing

45 g flour

200 ml light cream

large pinch of freshly grated nutmeg

salt and pepper



pour the milk into a small pan and add the bay leaves. press the cloves into the onion, add to the pan and bring the milk to the boil. remove from the heat and set it aside to cool. strain the milk into a jug and rinse the pan. melt the butter in the pan and stir in the flour. stir for 1 minute, and then gradually pour on the milk, stirring constantly. cook the sauce for 3 minutes, then pour on the cream and bring it to the boil. remove from the heat and season to taste with nutmeg, salt and pepper.

enjoy …



Post a Comment

Your email is kept private. Required fields are marked *