Family friendly Main Italian

Jamie Oliver's melanzane lasagne

Name: Jamie Oliver's melanzane lasagne recipe
Prep time: 20 min
Cook time: 115 min
Total time: 135 min
Yield: 8
Cuisine: /italian
Ingredients: 3 large eggplant (1.2kg), sliced into 1cm rounds; 1/3 cup (80ml) olive oil; 1 tbs dried oregano; 4 garlic cloves, crushed; ½ bunch of basil, leaves picked and stalks finely chopped; ½ cup (125ml) chianti or similar Italian red wine; 2 x 400g cans plum tomatoes; 50g butter, plus extra for greasing; 50g plain flour; 800ml milk; 75g parmesan, finely grated; 250g dried Lasagne Sheets; 125g firm mozzarella, sliced; Green salad, to serve

4 ratings

20m

1h 55m

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Oct 08, 2015

Topped with oozy mozzarella cheese, this meat-free eggplant lasagne is a decadent treat.

What you need to know before you start

Every component of this dish – from the roasted eggplants, the tomato sauce and bechamel – are all made from scratch, so you will need to set aside almost two and a half hours to prepare this recipe. You will also need some standard kitchen and cooking equipment, including a 2.6L oven proof dish, saucepans and a baking tray.

Why is this the best melanzane lasagne recipe?

Also known as lasagne alle melanzane or eggplant lasagne, this Italian recipe comes from foodie icon Jamie Oliver. This completely meat-free dish uses simple ingredients like eggplant, canned tomatoes, pasta sheets and fresh herbs to create a deeply savoury and satisfying meal that’s perfect for everyone, even if you’re not vegetarian.

Why is my eggplant lasagne watery?

Eggplants are a watery ingredient, so when they’re cooked, they will naturally expel some of their liquid. To prevent your lasagne from becoming watery, roast eggplant slices in the oven until tender and cooked through before assembling the finished dish. You can also take the extra step to salt the eggplant before cooking to remove some of the bitterness and draw out moisture.

What ingredients you’ll need

Eggplant: The star ingredient of this recipe. Roasted eggplants complement the rich and sweet flavours of tomatoes and the cheesy bechamel.

Olive oil: Olive oil adds a rich, fruity, and slightly peppery flavour that enhances the overall taste of the dish. It also helps to soften and caramelise the eggplants in the oven.

Dried oregano: A staple in Italian and Mediterranean cuisine, the distinct earthy aroma of this dried herb adds depth.

Garlic: Garlic imparts a robust, savoury flavour with subtle hints of sweetness and spiciness.

Fresh basil: Fresh basil leaves add a bright, aromatic and slightly sweet flavour to the lasagne.

Chianti: This classic Italian wine complements the savouriness of the eggplant while its natural acidity cuts through richness. If you can’t find chianti, feel free to use a similar dry red wine.

Canned plum tomatoes: Tomatoes make up the base of the rich, bright and slightly sweet sauce.

Butter: Melted butter is used for the base of the bechamel sauce to add richness and creaminess.

Plain flour: When combined with milk and butter, flour is a crucial ingredient in bringing together the bechamel sauce.

Milk: Milk serves as the liquid foundation of the bechamel, helping to create a smooth and luscious sauce.

Parmesan: Parmesan cheese is used in both the bechamel sauce and as a finishing layer to the lasagne. When baked, it forms a beautiful golden crust.

Dried lasagne sheets: There’s no need to pre-cook – just add the dried pasta sheets straight into the dish to help achieve uniform lasagne layers.

Mozzarella: Sliced mozzarella is layered throughout to add richness, creaminess and that iconic lasagne cheese pull.

Green salad: A fresh and simple green salad is the ideal light side to a rich dish like lasagne.

What are the correct layers for lasagne?

When assembling your lasagne, place your ingredients in layers to ensure you get a little bit of everything in each bite. For this recipe, begin with a layer of the roasted eggplants and one-third of the rich tomato sauce. Add lasagne sheets and spoon over one-third of the bechamel sauce. Add another layer of pasta, then repeat the entire process two more times. Once you’ve reached the top, sprinkle parmesan cheese and scatter the mozzarella pieces.

How to store leftover melanzane lasagne

Refrigerate leftovers in an airtight container to enjoy another day. Reheat individual portions in the microwave. If you’re prepping ahead, wrap the uncooked dish with plastic wrap and foil and store in the fridge or freezer until you’re ready to bake. To serve from frozen, thaw overnight in the refrigerator before baking as per the original recipe.

What to serve with Jamie Oliver’s melanzane lasagne

Eggplant lasagne is a great family-friendly meal that makes for the perfect Sunday night dinner or when friends are over. Complete your Italian feast with mozzarella and tomato arancini and end with our torta Caprese. Melanzane lasagne also works well alongside a leafy green salad, roast spuds and garlicky roasted brussels sprouts.

Drink pairings with Jamie Oliver’s melanzane lasagne

The rich layers of grilled eggplant, tomato sauce and cheese pair beautifully with a medium to full-bodied red wine like an Italian sangiovese. If you prefer something lighter, a dry rosé or a sauvignon blanc would also make great choices.

If you love Jamie Oliver’s melanzane lasagne recipe, try this

Want to make the most of in-season eggplant? Try your hand at other nightshade favourites including:

3 large eggplant (1.2kg), sliced into 1cm rounds
1/3 cup (80ml) olive oil
1 tbs dried oregano
4 garlic cloves, crushed
½ bunch of basil, leaves picked and stalks finely chopped
½ cup (125ml) chianti or similar Italian red wine
2 x 400g cans plum tomatoes
50g butter, plus extra for greasing
50g plain flour
800ml milk
75g parmesan, finely grated
250g dried Woolworths Lasagne Sheets
125g firm mozzarella, sliced
Green salad, to serve

Method

1.

Preheat your oven to 200°C. Place the eggplant slices in a single layer on two baking trays. Drizzle with 2 tbs olive oil, season, and scatter over the oregano. Roast for 35–40 minutes, until the eggplant is tender and cooked through.
2.

Meanwhile, to make the sauce, heat the remaining 2 tbs of olive oil saucepan over a medium. Cook the garlic and basil stalks for 1 minute until fragrant, then pour in the red wine. Increase heat to high and bring to the boil, cook for 2-3 minutes until slightly reduced then add the tomatoes. Bring to the boil, season and reduce heat to medium-low and cook for 10 minutes, until slightly thickened. Stir in three quarters of the basil leaves, tearing up any large ones, then set aside. Squish the tomatoes with the back of a spoon.
3.

To make the béchamel, melt the butter in a large saucepan over a medium heat. Stir in the flour and cook, stirring, for 2-3 minutes until you have a thick paste. Gradually add the milk, whisking continuously until smooth. Reduce heat to low and cook for 10 minutes, whisking occasionally, until you have a thick and creamy béchamel. Add three quarters of the parmesan, season.
4.

Once everything is ready, grease a 2.6L oven proof dish, spoon in one third each of the roasted aubergines and tomato sauce, then cover with a layer of pasta, a third of the béchamel, then another layer of pasta. Repeat these layers twice more. Once you have spread over the last layer of béchamel, scatter over the remaining parmesan and dot over the mozzarella. Scatter with the basil leaves and pop in the oven for 40–45 minutes, until bubbling, golden and cooked through. Let it rest for 15 minutes, then serve with a salad.