Easy Roasted Aubergine Lasagne

Aubergine LasagneIngredients

Olive Oil
2 large (or 4 small) aubergines
Lasagne sheets (the sort that doesn’t need to be pre-cooked)
1 400g jar Ina Paarman Roasted Pepper Sauce
1 250g tub of smooth cottage cheese
2 sachets instant white sauce (or make your own – needs to be about 500ml)
1 cup grated cheddar cheese
1/2 cup grated pecorino cheese or any other hard Italian cheese (I couldn’t find any so I just used mozzarella)
breadcrumbs or 1 small packet of Creamy Cheese Simba chips (crushed)


  • Pre-heat the oven to 200 degrees C.
  • Slice aubergines in half-centimetre wide slices. Lay them on a greased baking sheet then sprinkle generously with olive oil.
  • Allow them to roast for 25 minutes until they start going golden-brown (no need to turn them over).
  • Prepare the white sauce as per instructions on the sachet.
  • Mix in the grated cheddar cheese.

To assemble the lasagne

  • In a greased casserole dish, spread a thin layer of the cheesy white sauce on the bottom.Lay the lasagne sheets over.
  • Place slices of aubergine over the lasagne, then a third of the roasted pepper sauce.
  • Dot a few blobs of cottage cheese all over.
  • Add another layer of cheesy white sauce, then lasagne, then roasted pepper sauce & cottage cheese dots.
  • Put the final layer of lasagne sheets on top, then cover with cheesy white sauce.
  • Sprinkle the pecorino cheese & breadcrumbs (or chips) over the top.
  • Bake at 200 degrees for 45 minutes.


Once the top of the lasagne starts getting brown, switch the top element of the oven off & just cook with the bottom element.

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