The key to this healthy vegetarian lasagne is in the perfect balance of flavors and textures. The roasted aubergine slices provide a hearty, satisfying base, while the tomato sauce, with its subtle kick of chilli flakes and tangy apple cider vinegar, brightens the dish. The creamy ricotta, infused with nutmeg and fresh basil, offers a rich, comforting contrast to the acidity of the tomatoes, and the cherry tomatoes on top add a burst of sweetness. With every bite, you experience layers of flavor, making this lasagne a nutritious yet indulgent meal perfect for vegetarians or anyone looking for a lighter, plant-based alternative.
Ingredients:
- 2 aubergines (eggplants), sliced into 1 cm thick rounds
- 2 tbsp extra-virgin olive oil
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- ½ x 400g tin chopped tomatoes
- 1 tsp dried chilli flakes
- 1 tsp apple cider vinegar
- 150g ricotta cheese
- ¼ tsp ground nutmeg, grated
- Fresh basil, chopped (a handful)
- 25g vegetarian hard cheese, grated (such as Parmesan)
- Handful of cherry tomatoes, halved
Instructions:
- Prepare the Aubergines: Preheat your oven to 200°C (392°F). Lay the aubergine slices on a large baking tray, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt. Roast for 20-25 minutes, turning halfway through, until golden and tender. Set aside once roasted.
- Prepare the Tomato Sauce: In a large frying pan, heat the remaining tablespoon of olive oil over medium heat. Add the finely chopped onion and cook for 5-7 minutes until soft and translucent. Add the crushed garlic and cook for another minute, being careful not to burn it.
- Add the Tomatoes and Spices: Pour in the chopped tomatoes and stir in the chilli flakes, apple cider vinegar, and a little salt. Simmer the sauce for 10 minutes, allowing the flavors to blend and the sauce to thicken slightly. Taste and adjust the seasoning, adding more salt or chilli if necessary. Remove from the heat and set aside.
- Prepare the Ricotta Mixture: In a separate bowl, mix the ricotta cheese with the grated nutmeg and freshly chopped basil. Season with a pinch of salt and pepper. This creamy mixture will add a delightful layer of flavor to the lasagne.
- Assemble the Lasagne: In a baking dish, start by spreading a thin layer of tomato sauce on the bottom. Add a layer of roasted aubergine slices, followed by a dollop of the ricotta mixture. Continue layering until all ingredients are used, finishing with a final layer of tomato sauce on top.
- Add the Topping: Sprinkle the grated vegetarian hard cheese over the top of the lasagne, followed by the halved cherry tomatoes. Drizzle with a little extra olive oil for a golden finish.
- Bake: Place the lasagne in the oven and bake for 20-25 minutes or until the top is golden and bubbling. The cherry tomatoes should soften, and the cheese will melt into a delicious, crispy layer.
- Serve: Let the lasagne sit for 5 minutes after removing it from the oven to settle before slicing. Garnish with extra fresh basil if desired.
