Aubergine chilli lasagne

Recipe from: 22 August 2011

Ingredients 14
Servings 1
Minutes 10 mins


Serving Change
  • 1
    package lasagna sheets (I pre-cooked mine according to package instructions. You can also use uncook
  • 1/2
    medium onion, sliced
  • 1
    olive oil, plus extra for pan frying aubergines
  • 2
    440 g cans peeled, chopped tomatoes
  • 1
    medium red chilli, chopped
  • 1
  • 125
  • 1
    chilli olive tapenade or 5 black olives finely chopped
  • 2
    medium aubergines, sliced lengthwise (medium thickness) and sprinkled with a little fine salt
  • 2
    tubs ricotta cheese
  • 80
    fresh cream
  • 2
    chilli flakes
  • salt, to taste
  • 125
    grated mozzarella


10 mins
In a pan on medium heat, fry the onions in olive oil until translucent.
Add the canned tomatoes and cook for 3-4 minutes.
Add the chopped chilli, olives or olive tapenade, sugar and water.
Stir and season with salt.
Allow to cook further and thicken.
In the meanwhile, grill the aubergines in a non-stick pan, brushing them lightly with olive oil.
Turn the aubergine slices and set aside when soft (but not mushy).
Blend the ricotta, fresh cream, chilli flakes and salt until smooth with a hand-held blender or processor.
In your a dish, arrange a layer of tomato sauce, aubergine, ricotta cream and lasagne sheet.
Repeat, ending with tomato layer (not white sauce as per normal lasagne).
Top with mozzarella cheese.
If the lasagne is not pre-cooked, allow to sit for 40 min.
Bake for 25-30 min on 180°C until golden brown on top.
Bake for a further 15-20 minutes if using uncooked lasagna sheets.

Reprinted with permission of The Food and the Fabulous.
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