Traditional lasagne involves a lengthy round of sauce-making and assembly. However, ready-made sauces and a jar of grilled aubergines make this lasagne recipe quick and easy to whip up.
This lasagne recipe uses supermarket sauces and a jar of grilled aubergines as a shortcut. Where a classic lasagne recipe might take an hour to prep the sauce, this one is much speedier meaning it makes a perfect midweek meal.
For more lasagne ideas including vegan and seafood options check out our best lasagne recipes gallery.
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Yields:
4
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Cal/Serv:
360
Ingredients
310 g jar grilled aubergines in olive oil
500 g tub fresh tomato and basil sauce
200 g tub fresh four-cheese sauce
150 g (5oz) baby spinach leaves, washed
6 sheets fresh lasagne
40 g (11⁄2oz) freshly grated Parmesan
Directions
Step 1
Put the spinach into a large pan and stir over a medium heat for 1-2min until it has just wilted. Drain and squeeze out any liquid, then set aside. Drain the aubergines and put on kitchen paper to soak up any excess oil.
Step 2
Preheat the oven to 200°C (180°C fan oven) mark 6. Spread half the tomato sauce over the base of a 1.7 litre (3 pint) ovenproof dish, then put half the grilled aubergines in a single layer over the top. Top with three lasagne sheets, which will overlap, then spread half the cheese sauce evenly over the surface.
Step 3
Put the cooked spinach on top of the cheese sauce, then season with salt and freshly ground black pepper. Repeat the layers with the remaining tomato sauce, aubergines, lasagne and cheese sauce, then sprinkle over the grated Parmesan cheese and a scattering of freshly ground black pepper.
Step 4
Put the dish onto a baking sheet and cook for 35-40min until the topping is golden-brown and bubbling. Serve with a mixed salad and fresh crusty bread.
Per Serving:
Calories: 360
Total carbs: 33 g
Total fat: 19 g
Saturated fat: 7 g
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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
