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Eggplant Lasagne

Eggplant Lasagne



  • ORGRAN Rice & Corn Mini Lasagne Sheets (follow cooking instructions on the box)


  • 650 grams eggplants (cut into 5 mm slices)
  • 4 tbs. of finely shredded basil
  • Olive oil (for greasing)
  • 30 grams grated Parmesan cheese

Béchamel Sauce

  • 1/3 cup ORGRAN All Purpose Plain Flour
  • 2 1/2 cups skim milk
  • 1 garlic clove
  • 40 grams sliced carrots
  • 2 tbs. reduced fat spread
  • 1 large fresh flat-leaf parsley

Tomato Sauce

  • 3 teaspoons olive oil
  • 1 crushed garlic clove
  • 250 grams finely chopped onions
  • 1 teaspoon dried oregano
  • 825 grams canned tomato pieces
  • Salt & black pepper (to taste)


Variation: To prepare the Lasagne in advance, assemble in the dish, then cover loosely with foil and refrigerate until ready to cook.
Note: Eggplant slices are the ideal filling for this superb vegetarian Lasagne, which can be made a day in advance.

  1. Preheat oven 180°C (356°F)
  2. Lightly grease a 325 x 225 x 50mm or 13” x 9” x 2” ovenproof dish with oil

Tomato Sauce

  1. Combine garlic, onion, oregano, salt and pepper into tomato pieces

Béchamel Sauce

  1. Pour the milk into a saucepan; add the carrots, clove, parsley and peppercorns.
  2. Bring to the boil.
  3. Remove the pan from the heat, cover and leave the mixture to infuse for 30-40 minutes.
  4. Meanwhile, make the tomato sauce.
  5. Heat the oil in a large saucepan over medium heat; add the onions and fry for 6-8 minutes, until softened, but not browned.
  6. Add garlic to the pan and cook for a further 1-2 minutes.
  7. Add tomatoes and oregano and bring to the boil then simmer, uncovered, for 45 minutes,
    stirring frequently, or until reduced by about one-third and then season to taste.
  8. Meanwhile steam the eggplant single-layer batches for 4-5 minutes each batch, until softened. Put aside.
  9. To complete the bechamel sauce, strain the infused milk and discard the flavourings.
  10. Melt the spread in a saucepan, stir in the ORGRAN flour and cook for 1 minute.
  11. Slowly whisk in the milk and bring to boil, whisking continuously until the sauce is thick enough to thinly coat the back of a spoon.
  12. Simmer for 3 minutes then add salt, pepper and freshly grated nutmeg to taste

Lasagne sheets preparation and Assembly

  1. Prepare Lasagne sheets as per instructions on the box.
  2. Place 2 sheets of pasta in the bottom of the dish and pour over a third of the tomato sauce. Sprinkle with basil.
  3. Arrange the eggplant slices in a single layer on top and spoon over the bechamel sauce.
  4. Repeat the layers and top with a layer of Lasagne.
  5. Pour the remaining bechamel over the top and sprinkle with the Parmesan cheese.
  6. Bake the Lasagne for 35-40 minutes until golden brown and bubbling hot. Serve straight from the dish.

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