Big-batch aubergine and spinach lasagne recipe
This recipe is perfect for feeding a crowd or for batch cooking, ensuring you have a comforting and flavourful weeknight meal.
See method- Serves 8
- 10 mins to prepare and 1 hour to cook
- 540 calories / serving
- Freezable
- Vegetarian
Ingredients
- 100g unsalted butter
- 100g plain flour
- 1.1ltrs semi-skimmed milk
- 15g fresh basil, 10g chopped, 5g leaves picked
- 4 aubergines, trimmed
- 3 tbsp olive oil
- 250g pack baby spinach
- 2x 500g jars chunky veg pasta sauce
- 16 dried lasagne sheets
- 220g pack 50% reduced fat mature Cheddar, grated
- green salad, to serve (optional)
Each serving contains
- Energy
- 2260kJ 540.0kcal
- Fat
- 24g
- Saturates
- 12g
- Salt
- 1.5g
- Sugars
- 17g
of the Reference intake
Carbohydrate 53.7gProtein 23.5gFibre 7.5g
Method
- Melt the butter in a large saucepan over a low heat until bubbling. Add the flour and cook for 2-3 mins, stirring, until you have a thick paste. Whisk in the milk, stirring to make a thick bechamel sauce. Season with black pepper and stir in the chopped basil. Set aside.
- Cut the aubergines into long slices about 1cm thick, then cut in half widthways. Heat half the oil in a nonstick frying pan over a high heat and fry half the aubergine slices for 2-3 mins each side until lightly browned and softened. Remove from the pan and set aside on a plate lined with kitchen roll. Repeat with the remaining oil and aubergine slices. Reduce the heat to medium and cook the spinach in batches for 1-2 mins until slightly wilted; drain on kitchen paper.
- Preheat the oven to gas 6, 200°C, fan 180°C. Spoon ¼ of the pasta sauce into a deep 20 x 30cm baking dish. Add a layer of aubergine slices and scatter over ⅓ of the spinach. Top with 4 lasagne sheets, and break up 2 more to fill any gaps. Spoon over ⅓ of the bechamel.
- Repeat the layers twice more, then finish with a layer of pasta sauce. Swirl this roughly together with the bechamel beneath. Scatter over the cheese and bake for 40-45 mins until golden and bubbling. Scatter over the basil leaves and serve with a green salad, if you like.
- See more Vegetarian recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
