roasted aubergine lasagne

The ultimate dish for any dinner at home. We love to enjoy this dish in the colder months of the year as it is warming, rich and packed full of flavour thanks to the sun-dried tomatoes, harissa and roasted aubergine. You can also try swapping out the aubergine for mushrooms for another version.

Serves 6 & takes 1 hour, 20 minutes to cook


For the base

  • 6 large aubergines

  • 1 onion, peeled and chopped

  • 3 garlic cloves, peeled and chopped

  • 1 jar of sun-dried tomatoes, chopped

  • 3 tablespoons of creamy tahini

  • 1x 400g can of tinned tomatoes

  • 2 tablespoons of thick balsamic vinegar

  • 1 teaspoon of dried rosemary

  • Olive oil

  • Salt

For the rest of the lasagne

  • 600g natural yoghurt (or more if needed)

  • 1 tablespoon of harissa paste (or more if you prefer it more spicy)

  • Pinch of salt

  • 1 block of veggie-style parmesan cheese

  • 1 pack of lasagne sheets


1. Preheat the oven to 190C, fan setting.

2. Start by cutting the aubergines into really small pieces. Place all of the aubergine pieces into a large baking tray (or spread across two) and drizzle with olive oil and a pinch of salt. Mix well and cook for 30 minutes until soft.

3. While the aubergine is cooking, place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic, chopped sun-dried tomatoes and dried rosemary. Mix well and cook for 10 minutes until the onions become soft.

4. At this point, add the tahini, tinned tomatoes, balsamic and cook for another 10 minutes until the mixture reduces and becomes thick and delicious. Taste and season if needed (sometimes we add a hint of sweetness if the taste is very acidic from the tomatoes, a squeeze of honey or a teaspoon of sugar).

5. Once the aubergine is cooked, remove from the oven and stir through the tomato mixture.

6. In a large bowl, mix together the yoghurt, harissa paste and a pinch of salt.

7. Once you are ready to assemble the lasagne; spoon one third of the aubergine mixture onto the bottom of a deep baking tray. Top with one quarter of the harissa yoghurt mixture and grate over some parmesan cheese before covering with one layer of lasagne sheets. Repeat this process two more times until you have finished the aubergine mixture and you are left with lasagne sheets on top. Top with a final layer of harissa yoghurt (if you have used it all up, you can make a bit more up quickly) and sprinkle with parmesan.

8. Cook for 35-40 minutes until bubbling and golden on top.

Tip: to make this recipe vegan, simply leave out the parmesan and use a plain vegan yoghurt.