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This vegetarian lasagne is freezer-friendly, the ideal standby supper



Total time

70 minutes


Dinner, Lunch


  • 3 aubergines (sliced lengthways)
  • 2 tbsp olive oil
  • 3 garlic cloves (large, crushed)
  • 680 ml Passata
  • ½ tbsp dried oregano
  • 1 tsp sugar
  • 1 tbsp red wine vinegar
  • bunch basil leaves (small, torn)
  • 100 g Parmesan  (or vegetarian alternative, shredded)
  • 125 g mozzarella (torn)
  • 200 g fresh lasagne sheets
  • 5 tbsp breadcrumb


  1. Heat grill to high. Arrange the aubergine slices on a baking sheet, brush with oil and season well. Grill for 2-3 mins each side until golden brown, set aside.
  2. Heat oil in a saucepan. Fry the garlic for 1 min then pour in the passata. Simmer for 10 mins with the oregano, sugar and vinegar, then season and stir in the basil.
  3. Assemble the lasagne in a roughly A4-sized baking dish. Spread a few tbsp of the tomato sauce over the base of the dish, followed by a layer of aubergine. Scatter over some Parmesan and mozzarella, then cover with a layer of lasagne. Repeat, finishing with a topping of Parmesan and mozzarella, and sprinkle on the breadcrumbs.
  4. Allow to cool at this point for freezing, or heat oven to 200C/180C fan/gas 6 and cook the lasagne for 25-30 mins until golden and bubbling.
  5. View the recipe instructions at BBC Good Food

Contains allergens
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