Aubergine lasagne


430g pack Cooks’ Ingredients Chargrilled Aubergines

250g pack Waitrose Organic Portabellini Mushrooms

395g can Waitrose Cherry Tomatoes

2 sheets fresh Waitrose Lasagne

2–3 tbsp Waitrose Half Fat Cheese Sauce


  1. Preheat the oven to 200ºC, gas mark 6. Thoroughly drain a 430g pack Cooks’ Ingredients Chargrilled Aubergines, reserving 1 tbsp of the oil. Cut any large slices into 2 or 3 pieces. Heat the oil in a frying pan, add a 250g pack Waitrose Organic Portabellini Mushrooms, sliced, and fry until just soft.
  2. Drain well and mix with the aubergine, along with a 395g can Waitrose Cherry Tomatoes. Cover the base of a lasagne dish with 2 sheets from a 300g pack fresh Waitrose Lasagne, and top with 2–3 tbsp from a 350g tub Waitrose Half Fat Cheese Sauce.
  3. Layer with half the aubergine mixture, top with 2 sheets of lasagne and repeat the process, finishing with a layer of lasagne. Top with the remaining cheese sauce, then bake for 30 minutes, or until brown and bubbling.
Aubergine lasagne
  • Total time: 40 minutes 40 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1598.288kJ
Fat 21.4g
Saturated Fat 5.9g
Carbohydrate 32.3g
Sugars 9.9g
Salt 2.5g

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This recipe was first published in Thu Dec 09 15:41:19 GMT 2010.