Pasta

Roasted Aubergine and Arrabbiata Lasagne

roasted aubergine and arrabbiata lasagne

This Roasted Aubergine and Arrabbiata Lasagne has layers of roasted aubergine sandwiched between arrabbiata, béchamel, and fresh mozzarella.

This luscious vegetarian lasagne is an absolute delight. The layers of roasted caramelised aubergines create a melt in the mouth experience with every bite. Not to forget the creamy béchamel and spicy garlic-filled arrabbiata that adds a kick of flavour throughout.

roasted aubergine and arrabbiata lasagne

This lasagne has thick layers of roasted aubergines sandwiched between a spicy arrabbiata sauce, a creamy béchamel sauce, pasta sheets, and a ton of fresh mozzarella. It’s inspired by Lasagne alla Norma, a Sicilian lasagne dish filled with aubergine, tomatoes, basil, and ricotta.

Arrabbiata is one of my favourite Italian sauces, it packs a hefty punch of chilli and garlic (my two obsessions) that makes it addictively more-ish. It brings flavour and warmth to this lasagne and I honestly don’t think I’ll ever be able to make a non-arrabbiata lasagne ever again.

The white sauce, also known as béchamel adds richness and creaminess, whilst balancing some of the acidity from the tomatoes in the arrabbiata. The fresh mozzarella between the layers also helps here whilst adding a ‘cheesy gooeyness’ that I think all lasagnes deserve.

roasted aubergine and arrabbiata lasagne

This lasagne recipe is completely vegetarian and it can easily be adapted to make it vegan too. I’ve included the vegan substitutes under the ‘Frequently Asked Questions’ section as well as under the notes heading in the full recipe.

It would be perfect for a vegetarian weeknight or weekend dinner. All the components can also be prepped in advance, which means you can just assemble and bake in the evening! This lasagne also freezes really well making it handy for meal prepping.

If you’re a fan of vegetarian lasagnes, I highly recommend checking out my Mushroom and Chestnut Lasagne.

  1. Roasted aubergines/eggplants – these are thick cut slices of aubergines that are roasted till caramelised and tender
  2. Arrabbiata sauce – the chilli and garlic tomato sauce that only needs 15-20 minutes to prepare. It’s PACKED with flavour
  3. Creamy béchamel sauce – the white sauce, which also only takes 10-15 minutes to prepare
roasted aubergine and arrabbiata lasagne

Let’s talk about some of the ingredients

I’ll cover the main ones below but the full recipe can be found at the end

For the arrabbiata sauce, you’ll need:

  • Garlic and chillies – for flavour! I like to use a combination of fresh red chillies and dried chilli flakes
  • Tinned tomatoes
  • Parsley – the more traditional herb for arrabbiata, though you could also use basil if you want to

For the creamy béchamel sauce, you’ll need:

  • Butter
  • Milk
  • Plain flour/all purpose flour
  • Seasonings – salt, black pepper, nutmeg, and bay leaves

To assemble, you’ll also need:

  • Aubergines/Eggplants
  • Lasagne sheets – fresh or dry will both work here, I like to use dry sheets that don’t require pre-cooking
  • Cheeses – fresh mozzarella and pecorino are my go to cheeses here, though you could also use cheddar
roasted aubergine and arrabbiata lasagne
  1. Cut thick slices of aubergine – they’ll shrink slightly as they roast, so keep them around 1cm thick to make sure you get a good mouthful of it in the final lasagne
  2. Alternate the direction of the lasagne sheets – this will ad stability and structure to ensure you get a clean slice at the end
  3. Rest the lasagne before serving – a 20 minute rest is crucial for the lasagne to firm up slightly – also ensuring a clean slice

Roasting the aubergines

1+2) Slice the aubergine into 1cm thick slices. I find it best to cut the first slice then rotate the aubergine so it has a flat base for stability and easy slicing

3+4) Place the slices on a baking tray lined with baking paper. Then brush them generously with olive oil on both sides as well as a light season with salt

slice of roasted aubergine
5

5) Roast the aubergines until tender and caramelised

How to make arrabbiata sauce

1+2) Add the olive oil to a saucepan and sauté the garlic, fresh red chilli, and the dried chilli flakes until fragrant

3+4) Pour in the tinned tomatoes as well as a splash of water. Then, season with salt and black pepper and allow to simmer for around 15 minutes

5+6) Finish your arrabbiata sauce with fresh parsley (or basil if you prefer) and set aside to cool

How to make the béchamel sauce (white sauce)

1) Start by melting the butter in a saucepan

2) Once melted, add in the flour

3) Whisk the butter and flour together to form a thick paste, this is called a ‘roux’

4) Gradually add the milk in 4 increments whilst whisking between each addition to prevent any lumps from forming

5+6) Once all the milk has been added, add in the bay leaves and alternate between a whisk and a spatula to keep the sauce smooth. The spatula will ensure nothing is sticking to the sides or the base of the pan

7) Once the sauce has thickened, it will coat the back of a spoon/spatula

8) Finish the béchamel with salt, black pepper, nutmeg, and pecorino (optional)

creamy béchamel sauce in a saucepan
9

9) Whisk until the cheese has melted in and then set aside to cool. The béchamel will thicken further as it cools

Assembling the Roasted Aubergine and Arrabbiata Lasagne

1+2) Start with a layer of arrabbiata sauce at the base of the tin, followed by a layer of lasagne sheets

3) Next, add another layer of arrabbiata sauce on top of the lasagne sheets followed by a layer of the roasted aubergine slices

4) Then, pour a ladleful of the béchamel sauce over the aubergines along with some of the fresh mozzarella

5) Place another layer of lasagne sheets, but this time try and place them at an alternating angle. This will add some stability and structure to the lasagne for clean slices

6) And repeat the process! More arrabbiata and aubergines

7+8) Keep repeating until all the aubergines have been used up, then finish the lasagne with a layer of lasagne sheets and the rest of the béchamel sauce

9) Top with the remaining fresh mozzarella, and you could also add a grating of pecorino or cheddar here too for an extra cheesy crispy crust

10) I prefer to transfer my lasagne trays onto a larger baking sheet lined with baking paper to catch any spill-over

roasted aubergine and arrabbiata lasagne straight out of the oven
11

11) Bake until golden brown on top, and a knife passes through with ease (cooking time and temperature in the full recipe below)

How long will this Roasted Aubergine and Arrabbiata Lasagne last? Can it be reheated?

This will keep well in an air tight container in the fridge for up to 4 days.

For reheating, if you’re using a microwave, reheat in individual portions for 5-7minutes. For the oven, place in an ovenproof dish, cover with foil and reheat in a 160°C fan/350°F oven for about 25 minutes.

If you enjoyed this recipe

Please do let me know! Leave a review and a rating below, I’d love to know how you got on.

You can also tag me on Instagram at @dish_by_rish. Or follow me on FacebookPinterestYoutube, and TikTok to keep up with all my cooking and baking creations.

Until then, happy cooking!

roasted aubergine and arrabbiata lasagne

Roasted Aubergine and Arrabbiata Lasagne

Yield: Serves 6
Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Total Time: 2 hours 10 minutes

This Roasted Aubergine and Arrabbiata Lasagne has layers of roasted aubergine sandwiched between arrabbiata, béchamel, and fresh mozzarella.

Ingredients

For the arrabbiata:

  • 3tbsp olive oil
  • 10 cloves of garlic, minced
  • 3 fresh red chillies, minced
  • 1tbsp dried red chilli flakes
  • 800g tinned tomatoes
  • Large handful of fresh parsley (or basil)
  • 1tsp salt
  • 1/2tsp black pepper

For the béchamel:

  • 60g butter
  • 60g plain flour
  • 700ml milk
  • 2 bay leaves
  • 40g pecorino, (optional)
  • 1tsp salt
  • 1/2tsp black pepper
  • 1/2tsp ground nutmeg

You'll also need:

  • Olive oil for brushing
  • 4 aubergines
  • 400g dried lasagne sheets
  • 800g fresh mozzarella

Instructions

Roasting the aubergines

  1. Start by slicing the aubergine into 1cm thick slices. I find it best to cut the first slice then rotate the aubergine so it has a flat base for stability and easy slicing
  2. Place the slices on a baking tray lined with baking paper. Then brush them generously with olive oil on both sides as well as a light season with salt
  3. Roast the aubergines in a 190'C oven for 30 minutes, flipping them over halfway until knife-tender and caramelised

How to make arrabbiata sauce

  1. Start by adding the olive oil to a deep saucepan. Sauté the garlic, fresh red chilli, and the dried chilli flakes until fragrant (~1 min)
  2. Pour in the tinned tomatoes, followed by a generous splash of water in the tin to pick up any leftover bits. Then, season with salt and black pepper and allow to simmer, uncovered, for around 15-20 minutes
  3. Finish your arrabbiata sauce with finely chopped fresh parsley (or basil if you prefer) and set aside to cool completely

How to make the béchamel sauce (white sauce)

  1. First, melt the butter in a saucepan over a medium low heat. Once melted, add in the flour and whisk together to form a thick paste, this is called a 'roux'
  2. Gradually add the milk in 4 increments whilst whisking well between each addition to prevent any lumps from forming
  3. Once all the milk has been added, add in the bay leaves and increase the heat to medium. Alternate between a whisk and a spatula, the whisk will keep the sauce smooth whilst the spatula will ensure nothing is sticking to the sides or the base of the pan
  4. Continue to cook the sauce until thickened, it should coat the back of a spoon/spatula (~5-7 minutes). Then take the pan off of the heat to prevent any sauce burning at the base
  5. Finish the béchamel with salt, black pepper, nutmeg, and pecorino (optional)
  6. Remove the bay leaves and whisk until the cheese has melted in and then set aside to cool. The béchamel will thicken even further as it cools

Assembling the Roasted Aubergine and Arrabbiata Lasagne

I've used a 31x20x7cm roasting tin

  1. Start with a layer of arrabbiata sauce at the base of the tin, followed by a layer of lasagne sheets
  2. Next, add another layer of arrabbiata sauce on top of the lasagne sheets followed by a layer of the roasted aubergine slices
  3. Then, pour a ladleful of the béchamel sauce over the aubergines along with some of the fresh mozzarella
  4. Place another layer of lasagne sheets, but this time try and place them at an alternating angle. This will add some stability and structure to the lasagne for cleaner slices
  5. Keep repeating these layers until all the aubergines have been used up, then finish the lasagne with a final layer of lasagne sheets and the rest of the béchamel sauce
  6. Top with the remaining fresh mozzarella, and you could also add a grating of pecorino or cheddar here too for an extra cheesy crispy crust
  7. I prefer to transfer my lasagne trays onto a larger baking sheet lined with baking paper to catch any spill-over
  8. Bake in a preheated oven at 190'C/375'F (fan) - 210'C/410'F (conventional) for 65-70 minutes minutes. The lasagne should be golden brown on top, and a knife will through with ease
  9. Allow the lasagne to stand for 15 minutes before slicing to allow it to set up for clean slices
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 881Total Fat 53gSaturated Fat 26gTrans Fat 0gUnsaturated Fat 22gCholesterol 153mgSodium 2123mgCarbohydrates 65gFiber 15gSugar 26gProtein 44g

This is an automated calculation and hence may not be entirely accurate.

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