Open Lasange

Aubergine and Mushroom Open Lasange

This Aubergine and Mushroom open lasange is a lighter version of the traditional lasange and even though I have used it in small portions for a light meal, it can be served in bigger portions for a main meal. When boiling the lasange sheets place in one by one and make sure to keep these separated as they simmer. I found this easier by simmering small batches of the sheets but these will still require careful monitoring. I like mine Al Dente with a bit of bite and also they will retain their shape better for this dish.


  • 1 Aubergine, rinsed and diced finely
  • 250g Mushrooms, peeled and diced finely
  • Dried Lasange sheets
  • 2 tbsp Cumin
  • 2 tbsp Garam Masala
  • 2 tbsp Paprika
  • 3 tbsp Natural yoghurt
  • 100g Green Pesto
  • 50g Grated Parmesan


  1. Preheat the grill.
  2. Fry the aubergine, mushroom and spices until brown.
  3. Mix in the natural yogurt until well combined.
  4. Place the lasange sheets for 10 minutes in a pan of simmering water.
  5. Layer up the open lasange with a lasange sheet at the base, layer of Aubergine mix, pesto and Parmesan and repeat.
  6. Pop under the grill to crisp up the edges of the Lasange sheets.

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