Vegetarian Pasta-less Lasagne

From: we looked here and we looked in Delia Smith's Complete Illustrated Cookery Course for the basic Lasagne recipe.
Serves 4.

Note: this recipe is for a vegetarian version but we imagine that you could do exactly as Delia says in her Complete Illustrated Cookery Course but replace the pasta with the aubergine instead if you want a meaty version.



Note: the two sauces that make up this dish can be prepared in advance and this may help reduce the moisture in them also. You can then just leaving the frying of the aubergine slices and the assembly/roasting to the very last minute.
  1. Preheat the oven to 180 C, gas mark 5.
  2. Baste the aubergine slices with the olive oil and fry them in a hot frying pan for ~1 minute on each side (until brown); place them to one side.
  3. In a saucepan, fry the onion, celery and garlic until the celery is soft.
  4. Add the tomatoes, tomato purée, basil and red wine then simmer to reduce as much as possible; the mushrooms will later add a LOT of juice so you need this to be pretty dry.
  5. Season to taste.
  6. Add the finely chopped mushrooms and cook for another ~10 minutes to further reduce the liquid; leave to let liquid steam away.
  7. Make the cream sauce by heating the butter and flour in a saucepan then slowly adding the milk.
  8. Add the cream and LOTS of grated nutmeg then boil to thicken.
  9. Season to taste.
  10. In a deep, well greased, roasting tin, ~ 18 x 24 cm, put ~1/5 of the onion/celery/mushroom mixture.
  11. Pour on top of this 1/5 of the cream sauce.
  12. Place on top of this 1/4 of the aubergine slices.
  13. Repeat until all ingredients are used up, the top layer being cream sauce.
  14. Sprinkle the grated cheese over the top and cook in the oven for 30 minutes.

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