Aubergine Lasagne with Pea and Ricotta “Béchamel”

Introduction

A vegetable lasagne made with layers of roasted aubergine, rich tomato sauce and a fresh pea, basil and ricotta topping. Mozzarella and Parmesan create a golden, bubbling finish.

Serves: 6
Preparation time: 30-40 minutes
Cooking time: 1 hour

Materials

For the aubergines and lasagne

3 medium aubergines
12 lasagne sheets
Olive oil, for brushing (optional)
Salt

For the tomato sauce

100g frozen chopped white onion, or 1 medium fresh onion, finely chopped
10g frozen chopped garlic, or 2 garlic cloves, finely chopped
1-2 tablespoons tomato purée
3 × 400g tins chopped tomatoes
1-2 teaspoons dried oregano
1-2 teaspoons dried thyme
1 teaspoon of sugar (optional)
1 vegetable stock cube (I used low salt)
300ml boiling water (roughly rinse the tins)
Salt and black pepper, to taste

For the pea and ricotta “béchamel”

300g frozen peas
500g ricotta (2x250g)
25g fresh basil leaves (roughly chopped)
Finely grated zest of ½ lemon
1 egg
Salt and black pepper, to taste

For assembling

2 × 125g mozzarella balls, drained and cut into pieces
30–50g Parmesan, finely grated

Method

Roast the aubergines

Preheat the oven to 200°C fan.

Slice the aubergines lengthways into pieces (6 per aubergine). Arrange them in a single layer across lined baking tray.

Lightly brush both sides with olive oil (optional) and season with salt. Roast for 15-20 minutes, turning halfway through, until softened and lightly golden. Set aside.

Reduce the oven temperature to 180°C fan.

Prepare the tomato sauce

Heat 2 tablespoons of olive oil in a large saucepan over a medium-high heat (7 out of 10).

Add the onion and cook for approximately 5 minutes, stirring occasionally, until softened. Add the garlic and cook for a further minute.

Stir in the tomato purée and cook for 1 minute to deepen its flavour.

Add the chopped tomatoes, oregano, thyme and the sugar. Crumble the vegetable stock in the sauce and bring the sauce to a gentle simmer (4 out of 10) and cook uncovered for 25-30 minutes, stirring occasionally, until thickened. Taste and season with salt and black pepper as required.

Make the pea and ricotta bechamel

Cook the frozen peas in boiling water for 3–4 minutes, then drain thoroughly and allow them to cool slightly.

Place the peas, ricotta and basil in a bowl, then blend with a handheld blender or transfer to a food processor and process until smooth.

Stir in the egg, the lemon zest, season with salt and black pepper and mix.

Assemble the lasagne

Spread half of the tomato sauce over the base of a baking pan.

Arrange a layer of aubergines over the sauce (9 slices) and top with 6 lasagne sheets.

Repeat the layers once more (tomato sauce, aubergine slices and lasagne), finishing with the pea and ricotta mixture. Top up with the mozzarella slices and sprinkle the grated parmesan evenly over the top.

Bake at 180°C fan for 1h.

Allow the lasagne to rest for 10 minutes before slicing and serving. This helps the layers firm up and makes it easier to portion.

Discussion

The idea for this recipe came after I made a classic melanzane alla parmigiana. It was delicious, but I started thinking about how I could adapt it into something my four-year-old might be more willing to try.

I then came across a vegetable lasagne recipe on social media that used a cottage cheese-style béchamel, and I loved the idea. I replaced the cottage cheese with ricotta and added peas and basil to create a vibrant green filling.

The finished dish combines the rich tomato and aubergine flavours of melanzane alla parmigiana with the familiar layers of a lasagne. The peas add colour, gentle sweetness and another portion of vegetables, while the pasta makes the dish feel more familiar and appealing to younger children.

Aubergine can be an acquired taste, especially for children who are hesitant about vegetables. Although the green topping does not completely disguise it, the familiar lasagne layers, vibrant colour and mild pea and ricotta topping may make it a more appealing way to introduce aubergine.
It is certainly worth giving it a try!

Enjoy!