Mushroom and aubergine lasagne

Recipe from: 10 September 2010

Ingredients 19
Servings 1
Minutes 20 mins


Serving Change
  • Filling:
  • Olive oil
  • 2
    medium aubergines, thinly sliced
  • Knob of butter
  • 1
    onion, sliced
  • 500
    brown mushrooms, thickly sliced
  • 1
    sprig of rosemary
  • 100
    white wine
  • 100
    baby spinach
  • 1
    (or 2) feta rounds, crumbled
  • salt, pepper and ground nutmeg to taste
  • 8 – 10 lasagne sheets
  • SAUCE:
  • 100
  • 100
  • 1
    low fat milk
  • 1
    heaped cup of grated mature cheddar
  • grated cheddar or Parmesan or mixed for topping
  • few bits of rosemary


20 mins
Lightly coat the sliced aubergine with olive oil and fry in a hot griddle pan (or non stick pan) until golden on both sides. Set aside.
In a large frying pan, heat the butter and sauté the onion until soft then add the rosemary and mushrooms until almost cooked, add the wine and allow to reduce.
Toss in the spinach and combine well allowing it to wilt slightly. Remove from the heat.
Add the feta and season.
In a separate pot, prepare a roux with the butter and flour, then add the milk, whisking continuously over high heat until thickened.
Remove from the heat and stir in the cheese. Season.
In a medium lasagna dish, layer with sauce, mushroom filling, aubergine, pasta and repeat ending with a generous layer of sauce.
Sprinkle with loads of cheese and some rosemary.
Bake for +- 40 minutes or until pasta is tender and the top is golden and bubbling.

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Read more on: bake  |  sauté  |  shallow-fry


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