zoom Aubergine lasagne

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    Aubergine lasagne

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    Aubergine lasagne

    • Total time: 40 minutes 40 minutes

    Serves: 4


    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.

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