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Roasted Aubergine and Arrabbiata Lasagne

A comforting lasagne layered with roasted aubergine, spicy arrabbiata sauce, and creamy béchamel, perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Aubergine
  • 4 pieces aubergines, sliced For their meaty texture and richness.
  • 3 tbsp olive oil For brushing the aubergine.
For the Arrabbiata Sauce
  • 10 cloves garlic, minced Adds a sweet, hearty depth.
  • 3 pieces fresh red chilies, minced Brings vibrant heat.
  • 1 tbsp dried red chili flakes Elevates the spiciness.
  • 800 g tinned tomatoes Builds the sauce's foundation.
  • 1 tsp salt Enhances all flavors.
  • ½ tsp black pepper For a subtle kick.
  • 1 large handful fresh parsley or basil Offers a fragrant herbal note.
For the Béchamel Sauce
  • 60 g butter Adds creaminess and richness.
  • 60 g plain flour Helps thicken the sauce.
  • 700 ml milk Brings a luscious smoothness.
  • 2 pieces bay leaves For a hint of earthy flavor.
  • ½ tsp ground nutmeg Adds warmth.
  • 1 tsp salt To season the béchamel.
  • ½ tsp black pepper To season the béchamel.
  • 40 g pecorino (optional) Introduces a sharp cheese note.
For Assembly
  • 400 g dried lasagne sheets Layering the dish beautifully.
  • 800 g fresh mozzarella Melting into gooey strands.

Method
 

Preparation of Aubergines
  1. Slice the aubergine into 1cm thick slices.
  2. Brush the slices with olive oil on both sides and season with salt.
  3. Roast the aubergines in a 190°C oven for 30 minutes, flipping halfway through.
Cooking the Arrabbiata Sauce
  1. Sauté minced garlic, fresh red chilies, and dried chili flakes in olive oil until fragrant.
  2. Add tinned tomatoes and a splash of water, season with salt and pepper, and simmer for 15-20 minutes.
  3. Finish the sauce with chopped parsley or basil.
Making the Béchamel Sauce
  1. Melt butter in a saucepan and stir in flour to form a roux.
  2. Gradually add milk while whisking to prevent lumps.
  3. Add bay leaves and cook until thickened (about 5-7 minutes).
  4. Season with salt, pepper, nutmeg, and pecorino (if using).
Layering and Baking
  1. Start layering with a layer of arrabbiata sauce at the base of your baking dish.
  2. Add a layer of lasagne sheets, followed by more arrabbiata sauce, roasted aubergine, béchamel, and fresh mozzarella.
  3. Repeat layers until all ingredients are used, finishing with a top layer of béchamel and mozzarella.
  4. Bake in a preheated oven at 190°C for 65-70 minutes.
  5. Allow to stand for 15 minutes before slicing.

Notes

Consider adding olives or capers to the sauce for a Mediterranean twist. Store leftovers in an airtight container for up to 3 days or freeze for 3 months.