Scruffy aubergine lasagne from Veg: Easy & Delicious Meals for Everyone (page 194) by Jamie Oliver

  • sage
  • Parmesan cheese
  • aubergines
  • garlic
  • lemons
  • onions
  • tinned tomatoes
  • dried chilli flakes
  • fresh lasagne pasta
  • blanched almonds
  • mature cheddar cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GiselleMarie on January 31, 2021

    This is good but took longer than I expected, mostly because I didn’t have the right kind of pan. I switched the vegetable mixture three times because I don’t own a large enough casserole that can go on the stove and in the oven. I made lasagna sheets from scratch for the first time using my pasta machine. I guess they were all right. They were kind of gummy but the casserole sat in my warming drawer for quite a long time after it baked in the oven while I prepared the salad of beans and cherry tomatoes that appears in this book. That helped “solidify” the lasagna. The pasta “got lost,” which was a good thing. Next time I’ll soak boxed lasagna in water in a 13 X 9” dish as instructed by Cooks Illustrated. Be sure to use plenty of salt and pepper as you go along. I sprinkled both liberally on top at the end, as instructed, but they didn’t flavor the whole dish. I also generously sprinkled the top with Italian seasoning, which helped give this flavor, but it needed more.

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