Looking for a comforting vegetarian lasagne with plenty of flavour and a golden, bubbling cheese topping? This Mary Berry Aubergine Lasagne Recipe combines tender roasted aubergines with rich tomato sauce, mozzarella, Parmesan, basil and oregano. With no white sauce, the layers remain focused on the roasted vegetables, tomato sauce, pasta and melted cheese.
The recipe takes you through roasting the aubergines, preparing the tomato sauce, softening the lasagne sheets and building the layers before baking. Continue below for the ingredients and equipment, followed by the cooking method, expert tips, serving suggestions, storage guidance, FAQs and nutrition information.
If you’re looking for more inspiration, explore our Mary Berry Lasagne Recipes guide for more delicious lasagne dishes from across the collection.
Equipment
Equipments for Mary Berry Aubergine Lasagne Recipe:
You only need a few basic pieces of kitchen equipment to prepare this vegetarian lasagne. The baking sheets are used for roasting the aubergines, while the frying pan is useful for preparing the tomato sauce. A shallow dish helps soften the lasagne sheets, and the ovenproof dish is needed to assemble and bake the finished lasagne.
- 1.75-litre (3-pint) wide-based shallow ovenproof dish — used to layer and bake the lasagne.
- Two large baking sheets — needed for roasting the aubergine slices.
- Non-stick baking paper — lines the baking sheets and helps prevent the aubergines from sticking.
- Deep frying pan — used to cook the onions, garlic, and tomato sauce.
- Shallow dish — useful for soaking the lasagne sheets in boiling water.
- Oven — required for roasting the aubergines and baking the assembled lasagne.
Table of Contents
Ingredients
Ingredients for Mary Berry Aubergine Lasagne Recipe:
This Mary Berry Aubergine Lasagne Recipe uses a simple combination of roasted aubergines, tomato sauce, fresh herbs, pasta, and cheese. The ingredients create the rich, comforting flavour associated with Melanzane Parmigiana, while mozzarella and Parmesan give the finished lasagne a golden, bubbling topping. Salt and freshly ground black pepper are included for seasoning, with their quantities not specified in the source.
| Ingredient | Quantity |
| Aubergines | 3, sliced into 1cm (½in) slices |
| Olive oil | 3–4 tbsp |
| Large onions | 2 |
| Garlic cloves | 4 |
| Chopped tomatoes | 1 × 400g tin |
| Passata | 1 × 500g carton |
| Sun-dried tomato paste | 2 tbsp |
| Freshly chopped oregano | 1 tbsp |
| Basil | 1 small bunch |
| Fresh or dried lasagne sheets | 3 |
| Mozzarella | 250g (9oz) |
| Parmesan | 115g (4oz) |
| Salt | Not specified |
| Freshly ground black pepper | Not specified |
How to Make Mary Berry Aubergine Lasagne
- Preheat the oven to 220°C/200°C Fan/Gas 7. Line two large baking sheets with non-stick baking paper.
- Arrange the aubergine slices on the prepared baking sheets. Brush them with olive oil and season with salt and freshly ground black pepper.
- Roast the aubergines for 20–25 minutes. They should become golden and soft.
- Reduce the oven temperature to 200°C/180°C Fan/Gas 6. Heat some olive oil in a deep frying pan over a high heat.
- Add the onions and fry for about 5 minutes, stirring regularly. Add the garlic and fry for 1 minute.
- Add the chopped tomatoes, passata, and sun-dried tomato paste. Lower the heat and simmer the sauce for 5 minutes.
- Stir in the freshly chopped oregano and basil. Season the tomato sauce with salt and freshly ground black pepper.
- Place the lasagne sheets in a shallow dish of boiling water. Leave them to soak for 5 minutes, then drain carefully.
- Divide the tomato sauce into four portions and divide the mozzarella and Parmesan into four portions. Spoon one portion of sauce into the base of the ovenproof dish and spread it into the corners.
- Add a portion of the mozzarella and Parmesan, followed by some roasted aubergine slices. Add the lasagne sheets and continue layering with the remaining sauce, aubergine, and cheese.
- Bake the assembled lasagne for 30 minutes. It should be bubbling and golden on top.
- Serve the lasagne hot with dressed salad leaves if desired.
Expert Tips for Mary Berry Aubergine Lasagne Recipe
From my experience, the key to a successful aubergine lasagne is getting the aubergines properly roasted and keeping the tomato sauce well seasoned. Taking care with the layering also helps the pasta cook evenly and gives every portion a good balance of sauce, aubergine, and melted cheese.
- Roast the aubergines until they are properly golden and soft rather than removing them too early.
- Avoid overcrowding the baking sheets so the aubergine slices roast evenly.
- Season the aubergines before roasting to build flavour from the start.
- Stir the onions while frying so they cook evenly without catching on the pan.
- Keep the tomato sauce at a gentle simmer after lowering the heat.
- Soak the lasagne sheets for the full 5 minutes before draining them.
- Divide the tomato sauce and cheeses into portions before layering to make assembly easier.
- Spread each layer of sauce towards the corners of the dish so the edges do not become dry.
- Arrange the mozzarella and Parmesan evenly rather than concentrating the cheese in one area.
- Bake until the surface is bubbling and golden, as this gives the finished lasagne its appealing texture.
Serving Suggestions
How to serve Mary Berry Aubergine Lasagne:
Serve this vegetarian lasagne hot while the mozzarella and Parmesan are bubbling and golden. It makes a satisfying main course and works especially well with simple dressed salad leaves. For a relaxed family dinner or casual gathering, pair it with a refreshing drink and a light dessert to balance the rich tomato and cheese flavours.
- Serve hot with dressed salad leaves.
- Add a simple green salad with a light dressing.
- Pair with sparkling water, lemonade, or a refreshing fruit drink.
- Garnish with a few fresh basil leaves before serving.
- Follow with fresh berries, fruit salad, or a light lemon dessert.
- Serve as a vegetarian main course for a family dinner.
- Prepare it for a relaxed weekend lunch or casual gathering.
Storage
How to store Mary Berry Aubergine Lasagne:
Room Temperature
- Do not leave cooked lasagne at room temperature for more than 2 hours.
- If it has been sitting out longer, refrigerate or discard it rather than storing it.
Refrigerator
- Cover leftover lasagne and refrigerate within 2 hours of cooking.
- Store for up to 3 days in the refrigerator.
- Reheat portions in the oven or microwave until piping hot throughout.
- The lasagne can also be assembled up to 8 hours ahead and kept covered in the refrigerator before baking.
Freezer
- The assembled lasagne freezes well and can be frozen before baking.
- For best quality, use within 2–3 months.
- Thaw overnight in the refrigerator before baking or reheating.
- Reheat until completely hot in the centre and bubbling around the edges.
FAQs
Q: Can I make this aubergine lasagne ahead of time?
Yes. The lasagne can be assembled up to 8 hours ahead and kept covered in the refrigerator. Bake it when you are ready to serve.
Q: Can I freeze Mary Berry Aubergine Lasagne Recipe?
Yes, this vegetarian lasagne freezes well. Cool it properly, wrap it securely, and use it within 2–3 months for the best quality.
Q: How should I reheat leftover aubergine lasagne?
Reheat refrigerated portions in the oven or microwave until piping hot throughout. If using the oven, cover the dish if the cheese starts browning too quickly.
Q: Why can my aubergine lasagne become watery?
Aubergines can release moisture during cooking. Roasting them until golden and soft before layering helps reduce excess moisture and gives the finished lasagne a better texture.
Q: Can I use different cheese instead of mozzarella?
Mozzarella provides the soft, melted topping used in this recipe, while Parmesan adds a stronger savoury flavour. You can use another melting cheese if necessary, although the texture and flavour will change.
Q: Can I change the number of aubergines?
The recipe uses 3 aubergines, which provide the main vegetable layer. Using significantly fewer may make the lasagne less substantial and change the balance between the aubergine and tomato sauce.
Q: Is this lasagne made without white sauce?
Yes. This version uses tomato sauce, aubergines, lasagne sheets, mozzarella, and Parmesan rather than a traditional white sauce. This keeps the recipe simple while maintaining a rich texture.
Q: What is the best way to serve this lasagne?
Serve it hot once the top is bubbling and golden. Dressed salad leaves make a simple accompaniment and keep the meal fresh and balanced.
Nutrition
The recipe does not provide official nutrition information, so the figures below are approximate estimates based on the listed ingredients and 6 servings. Actual amounts can vary depending on the brands used, the amount of oil absorbed by the aubergines, and the final portion size.
| Nutrient | Amount Per Serving |
| Calories | 520 kcal |
| Protein | 24g |
| Carbohydrates | 48g |
| Sugars | 14g |
| Fat | 27g |
| Saturated Fat | 11g |
| Fibre | 10g |
| Sodium/Salt | 1.5g salt |
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