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

  • MilduraSO on June 26, 2021

    A good idea in theory and the flavour is nice but I’d rather mix the aubergine with shaped pasta or prepare the lasagne in the traditional way. The broken sheets of pasta were a bit lost and with each forkful you either had too much pasta or not enough. Next time I’d try it with fusilli or penne.

  • 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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