Sausage and Aubergine Lasagne

Name: Sausage and Aubergine Lasagne
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 2 tbsp. vegetable oil; 3 aubergines, thinly sliced lengthways; 1 red onion, finely chopped; 300 g pork sausage meat; 2 garlic cloves, crushed; 1 tsp. dried thyme; 2 x 400g tins chopped tomatoes; 1 tsp. caster sugar; 250 g pack mozzarella, cut into small chunks; 25 g Parmesan, finely grated

The aubergine acts as the pasta in this recipe. If you can’t find a pack of sausage meat, squeeze out the same weight of meat from your favourite bangers.

By The GH Kitchen TeamPublished: 25 January 2022

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

1 hr 30 mins

Total Time:

2 hrs

Cal/Serv:

580

Ingredients

2 Tbsp. vegetable oil
3 aubergines, thinly sliced lengthways
1 red onion, finely chopped
300 g pork sausage meat
2 garlic cloves, crushed
1 tsp. dried thyme
2 x 400g tins chopped tomatoes
1 tsp. caster sugar
250 g pack mozzarella, cut into small chunks
25 g Parmesan, finely grated

Directions

1. Step 1Brush the aubergine slices with 11/2tbsp of the oil and season. Heat a large non-stick frying pan over medium-high heat. Fry aubergine slices for 3-5min on each side, until nearly softened – you will need to do this in batches.
2. Step 2Heat remaining oil in a large pan and gently fry onion for 10min, until softened. Add the sausage meat in small chunks and cook for 10min until browned all over. Stir in the garlic and thyme; cook for 1min. Add tomatoes, sugar and plenty of seasoning.
3. Step 3Bring to boil and simmer for 15min, until thickened slightly.
4. Step 4Preheat oven to 200°C (180°C fan) mark 6. Arrange 1/3 of the aubergines in a layer in the base of a deep 23 x 30.5cm ovenproof dish. Spoon over 1/3 of the tomato sauce, then dot over 1/3 of the mozzarella. Repeat twice more, then sprinkle over the Parmesan.
5. Step 5Cook for 30-35min, until golden and bubbling. Serve with a green salad.

Freeze ahead

Prepare to end of step 4. Cool completely, wrap in clingfilm and freeze for up to 3 months. To serve, defrost overnight in fridge. Complete step 5, cooking for an additional 10min if needed.

Per serving:

Calories: 580
Protein: 27g
Total fat: 40g
Saturates: 17g
Carbs: 23g
Total sugars: 17g
Fibre: 11g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time