Lazy Aubergine Lasagne Layers

Featured in: Flavorful Plant-Based Dishes

Roasting aubergine slices deepens their flavor, while a fragrant tomato sauce with garlic and oregano forms the base. Layer everything with creamy ricotta, melty mozzarella, and pasta sheets for fuss-free assembly. A final bake yields bubbling, golden cheese with tender aubergine and rich tomato in each bite. This simple layered bake is perfect for a laid-back meal or family gathering—just garnish with fresh basil or parsley and serve warm for ultimate comfort.

Tags: #halal #vegetarian #family-friendly #budget-friendly #italian #baked #medium #over-30-minutes #dinner

sana kitchen chef
By Sana Sana
Updated on Mon, 23 Jun 2025 16:54:01 GMT
A delicious Lazy Aubergine Lasagne is ready to be served. Pin it
A delicious Lazy Aubergine Lasagne is ready to be served. | recipebyme.com

Lazy Aubergine Lasagne is my fail-safe solution when I crave comfort food but want to keep things easy midweek. No fussing over béchamel or pre-frying for hours—just simple roasted aubergine, a punchy tomato sauce, and melty cheese layered with pasta sheets. It is the sort of cozy dinner I reach for with friends or solo, and it never disappoints with its creamy inside and crisp golden top.

The roasted aubergine develops a lovely depth of flavor that reminds me of Italian trattorias. I first made this in a tiny London flat when all I had was a spare can of tomatoes and some shriveling eggplants, and nobody could believe it was so simple.

Ingredients

  • Aubergines or Eggplants: You want plump and glossy ones with no bruising. Roasting turns them silky and rich.
  • Olive oil: Pick a fruity extra virgin olive oil for best flavor. Drizzle generously for luscious aubergines.
  • Onion: Finely diced yellow onion adds sweetness. Look for firm heavy onions with shiny skin.
  • Garlic cloves: Fresh garlic makes a big difference here. Choose firm bulbs without sprouting.
  • Dried oregano: Essential for the Italian flavor profile. Use a good quality dried herb or even fresh if you have it.
  • Chili flakes: Optional but adds a little warmth to the sauce.
  • Canned chopped tomatoes: Opt for a brand with a rich tomato flavor. San Marzano or Italian-grown are my favorite.
  • Tomato purée: This helps thicken the sauce and intensifies the tomato hit.
  • Salt and pepper: Essential for seasoning. Tasting as you go ensures the balance is just right.
  • Ricotta cheese: Full-fat is creamiest. Check the label for minimal additives.
  • Grated mozzarella or any melty cheese: Look for cheeses that melt smoothly. Avoid pre-shredded if possible for better melting.
  • Grated Parmesan: Optional but brings a salty umami kick. Freshly grated is always best if you can swing it.
  • No-boil lasagne sheets: Fresh or dry varieties both work. Check for a brand that does not get chewy.
  • Fresh basil or parsley to garnish: I love a handful of torn basil for brightness. Choose bunches that smell fragrant and look lively.

Instructions

Preheat Oven:
Set your oven to a roaring hot 200 degrees Celsius or 180 degrees fan or 400 degrees Fahrenheit or Gas mark 6 for a crispy top and perfectly roasted aubergine.
Prep the Aubergines:
Take your washed aubergines and slice them into one centimeter rounds. Use a sharp knife for uniform thickness for even roasting. Lay slices out on a baking tray and brush both sides with olive oil. This step gives them that rich velvety texture. Bake for twenty to twenty five minutes flipping halfway until golden and tender throughout. Roasting really brings out their sweetness.
Make the Tomato Sauce:
Pour a good drizzle of olive oil into a large frying pan over medium heat. Add the chopped onion. Sauté gently for five full minutes until softened and translucent—do not rush this as it builds lovely flavor. Stir in minced garlic dried oregano and chili flakes if using. Cook until fragrant about another minute. Pour in the canned chopped tomatoes and tomato purée. Give it a good stir. Simmer uncovered for ten to fifteen minutes stirring occasionally until thickened and concentrated. Season well with salt and pepper to taste.
Assemble the Lasagne:
Grab your favorite ovenproof dish. Spoon a thin layer of tomato sauce over the base. Begin layering with lasagne sheets breaking to fit if needed. Add a generous layer of roasted aubergine slices. Then drop spoonfuls of ricotta all around. Spread gently. Add another layer of tomato sauce. Continue layering sheets aubergine cheese and sauce until you have used up the ingredients. Finish with a final layer of sauce and scatter mozzarella and Parmesan across the top. For best results ensure the top is well covered with sauce and cheese to avoid dry edges.
Bake:
Cover your dish loosely with foil to keep the moisture in. Set on the middle oven rack. Bake for twenty five minutes. Remove foil for a golden cheesy finish and bake another ten to fifteen minutes until the top is bubbling and caramelized. If you want extra crisp edges broil for just a minute at the end.
Rest and Serve:
Remove the lasagne from the oven and let it rest for five to ten minutes for easier slicing and creamier layers. Finish with a scatter of torn basil or fresh parsley for color and freshness.
A dish of lasagna with a variety of vegetables and cheese.
A dish of lasagna with a variety of vegetables and cheese. | recipebyme.com

The roasted aubergine is my absolute favorite part of this dish. Their soft centers and roasted edges always make the kitchen smell incredible. My family always fights over the cheesy corners—nobody can resist that golden topping.

Storage Tips

Let the lasagne cool completely before covering and refrigerating it. Slices will keep beautifully for up to four days in an airtight container. Reheat individual servings in the microwave or covered in the oven to bring back that gooey texture.

Ingredient Substitutions

If aubergines are out of season zucchini slices also work well and require a bit less time in the oven. For a lighter version cottage cheese in place of ricotta is surprisingly satisfying. You can experiment with vegan cheese or gluten-free pasta sheets to make it fit special diets easily.

Serving Suggestions

I love serving Lazy Aubergine Lasagne with a crisp green salad and a loaf of bread to mop up the extra sauce. Sometimes I will add a quick lemony vinaigrette or toss roasted peppers into the salad for even more flavor.

Cultural and Seasonal Notes

Lasagne is such a classic Italian family dish but this version keeps things easy and light. Aubergines really peak in summer so this recipe is perfect for making use of seasonal produce but it works all year since eggplants and canned tomatoes are widely available.

Seasonal Adaptations

Add thinly sliced zucchini in summer for extra color. Layer in wilted spinach or kale if you want a greener twist. Try roasting cherry tomatoes alongside aubergine for a sweet burst.

Success Stories

Readers and friends tell me this lasagne has saved many a weeknight dinner when things get busy. It is a favorite for batch cooking or bringing to potlucks since everyone—from picky eaters to lifelong vegetarians—loves it. Each time I bake this I am reminded of the first time my mother asked for seconds which in my family is the highest honor.

Freezer Meal Conversion

This dish freezes beautifully. Prepare the lasagne up to the baking step. Wrap tightly and freeze for up to three months. Bake from frozen just add an extra fifteen to twenty minutes and check the center is piping hot. It is a lifesaver on a busy evening.

A delicious lasagna dish with a variety of vegetables and cheese.
A delicious lasagna dish with a variety of vegetables and cheese. | recipebyme.com

Let this Lazy Aubergine Lasagne become your new go-to comfort bake. You might find it is the most-requested dish in your household too!

Recipe FAQs

→ What type of aubergines work best?

Medium-sized aubergines with firm flesh and shiny skin work best for slicing and roasting.

→ Can I use fresh pasta sheets instead of no-boil?

Yes, fresh pasta sheets are an excellent substitute and create a more tender texture in the final dish.

→ Is cottage cheese a good swap for ricotta?

Cottage cheese can be used in place of ricotta for a lighter, tangy flavor with plenty of creaminess.

→ How do I get a golden, bubbly top?

Removing the foil during the final bake allows the cheese to melt, bubble, and turn perfectly golden.

→ What herbs add the most flavor for garnish?

Fresh basil brings sweet, aromatic notes, while parsley adds a bright, fresh finish on top.

Lazy Aubergine Lasagne Layer

Roasted aubergines, tangy tomato sauce, and cheese baked between pasta for a comforting Italian-inspired meal.

Prep Time
25 min
Cook Time
45 min
Total Time
70 min
By Sana: Sana

Category: Vegetarian Meals

Skill Level: Medium

Cuisine: Italian

Yield: 4 Servings (One medium lasagna (serves 4))

Dietary Categories: Vegetarian

Ingredients

→ Produce

01 2 medium eggplants, sliced into 3/8-inch rounds
02 1 yellow onion, finely chopped
03 2 to 3 garlic cloves, minced
04 Fresh basil leaves or flat-leaf parsley, for garnish (optional)

→ Oils & Seasonings

05 2 tablespoons olive oil
06 1 teaspoon dried oregano
07 1/2 teaspoon crushed red pepper flakes (optional)
08 Kosher salt and ground black pepper, to taste

→ Canned Goods

09 1 can (14 ounces) chopped tomatoes
10 2 tablespoons tomato paste

→ Dairy

11 7 ounces ricotta cheese or cottage cheese
12 2.5 ounces grated mozzarella or other melting cheese
13 2 tablespoons grated Parmesan cheese (optional)

→ Pasta

14 6 to 8 no-boil lasagna noodles or fresh pasta sheets

Steps

Step 01

Preheat the oven to 400°F (200°C) or 375°F (190°C) if using a convection setting.

Step 02

Brush both sides of the eggplant rounds with olive oil and arrange on a baking sheet. Roast for 20 to 25 minutes, flipping halfway, until tender and golden.

Step 03

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Sauté the chopped onion for 5 minutes until softened. Add minced garlic, dried oregano, and red pepper flakes; cook for 1 minute. Stir in the chopped tomatoes and tomato paste. Simmer for 10 to 15 minutes until thickened. Season with salt and pepper.

Step 04

In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of lasagna noodles, followed by roasted eggplant slices and evenly dolloped ricotta. Add another layer of sauce. Repeat layering, finishing with sauce and topping with mozzarella and Parmesan cheese.

Step 05

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for 10 to 15 minutes, until the top is bubbling and golden.

Step 06

Allow the lasagna to rest for 5 to 10 minutes before slicing. Garnish with fresh basil or parsley if desired, and serve warm.

Notes

  1. For best results, avoid overcrowding the baking sheet when roasting eggplant so each slice caramelizes evenly.

Required Equipment

  • Oven
  • Baking sheet
  • Medium saucepan
  • Baking dish
  • Aluminum foil
  • Chef’s knife

Allergen Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.
  • Contains milk and wheat (dairy, gluten).

Nutritional Info (per serving)

This data is provided as a guide and doesn't replace medical advice.
  • Calories: 305
  • Fats: 15 g
  • Carbohydrates: 32 g
  • Proteins: 12 g