This aubergine lasagna is a rich, satisfying dish layered with tender roasted eggplant, savory sausage and tomato ragù, and velvety béchamel sauce. It’s a warm, cheesy, and comforting recipe that brings Italian flavors straight to your table. Whether you’re making it for a cozy family dinner or a special occasion, this lasagna is bound to impress and become a favorite in your kitchen.
Preparation Time: 45 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 25 minutes
Yield: Serves 6–8
Cuisine: Italian-inspired comfort food
Ingredients
For the Eggplants
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2 large eggplants (aubergines), sliced lengthwise into thin strips
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Salt, for draining
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Olive oil, for brushing
For the Sausage Tomato Ragù
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1 onion, finely chopped
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1 carrot, finely chopped
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1 celery stalk, finely chopped
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2–3 Italian sausages, casing removed
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400 ml tomato purée
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Salt and pepper, to taste
For the Béchamel Sauce
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50 g butter
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50 g all-purpose flour
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500 ml whole milk
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Salt, pepper, and ground nutmeg, to taste
For Assembly
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Lasagna pasta sheets (fresh or pre-cooked)
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Grated Parmesan cheese, to taste
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Olive oil, for greasing
Instructions
Step 1: Prepare the Eggplants
Slice the eggplants lengthwise into thin strips, about 3–4 mm thick. Lay them flat on a surface and sprinkle with salt. Let them sit for 10 minutes to release excess moisture and bitterness. Afterward, pat dry using kitchen paper.
Preheat the oven to 200°C (392°F). Place the eggplant slices on a baking tray lined with parchment paper. Brush them lightly with olive oil. Bake for 15–20 minutes or until soft and slightly golden. Set aside.
Step 2: Make the Sausage Ragù
Heat a drizzle of olive oil in a large pan over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5–7 minutes until softened. Remove the sausage casing and crumble the meat directly into the pan. Cook for 10–15 minutes, breaking the sausage apart and stirring occasionally until browned.
Pour in the tomato purée and season with salt and pepper. Let simmer on low heat for 10–15 minutes, stirring occasionally. The sauce should be thick and rich.
Step 3: Prepare the Béchamel Sauce
In a separate saucepan, melt the butter over low heat. Stir in the flour and cook for 1–2 minutes to make a roux. Gradually pour in the milk, whisking continuously to avoid lumps. Cook on low heat, stirring frequently, until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and a pinch of ground nutmeg.
Step 4: Assemble the Lasagna
Preheat the oven to 190°C (374°F). Grease a deep baking dish with olive oil or butter. Begin by spreading a thin layer of béchamel on the bottom.
Add your first layer of lasagna sheets. Then spoon over a layer of sausage ragù, add a few eggplant slices, another spoonful of béchamel, and a generous sprinkle of grated Parmesan. Continue layering—pasta, sausage sauce, eggplants, béchamel, Parmesan—until all ingredients are used up. Finish with a layer of béchamel and a final shower of Parmesan on top.
Step 5: Bake the Lasagna
Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes or until the top is golden and bubbling. Let the lasagna rest for 10 minutes before slicing and serving.
Nutritional Information (Per Serving)
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Calories: 480 kcal
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Protein: 22 g
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Fat: 28 g
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Carbohydrates: 35 g
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Fiber: 5 g
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Sugar: 6 g
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Sodium: Moderate
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Cholesterol: 60 mg
Origins and Popularity
This lasagna takes inspiration from classic Italian techniques while incorporating Mediterranean elements like roasted eggplant and sausage ragù. The inclusion of béchamel instead of ricotta lends a French-Italian hybrid elegance to the dish. In regions of Southern Italy, eggplant is often used in lasagna to add earthiness and richness, especially in summer when it’s in season.
Reasons to Love This Recipe
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Deep, rich flavor from homemade sausage ragù
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Velvety béchamel adds a creamy touch to every bite
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Eggplant makes it hearty and slightly smoky
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Perfect for make-ahead dinners or special occasions
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A comforting twist on traditional lasagna
Health Benefits
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Eggplant is high in fiber, antioxidants, and low in calories
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Tomato purée provides lycopene, beneficial for heart health
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Milk and cheese add calcium and protein
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Sausage provides iron and B-vitamins in moderation
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Vegetables like carrot and celery enhance vitamin and mineral content
Serving Suggestions
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Serve with a simple green salad with vinaigrette
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Pair with garlic bread or herb focaccia
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Offer a glass of red wine, like Chianti or Nero d’Avola
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Add a side of roasted vegetables for a complete meal
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Reheat leftovers the next day—the flavor improves overnight
Cooking Tips
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If using dry lasagna sheets, parboil them for a few minutes before layering
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Let béchamel cool slightly before assembling to avoid thinning
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Use fresh Parmesan for best melting and flavor
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Don’t skip salting the eggplants—it improves their texture
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For a vegetarian version, omit sausage and add mushrooms
Variations
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Vegetarian: Replace sausage with lentils, mushrooms, or plant-based meat
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Spicy: Add chili flakes or spicy Italian sausage to the sauce
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Low-carb: Skip pasta and layer only with eggplant and sauces
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Cheesy: Add a layer of mozzarella or provolone between pasta sheets
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Herbed: Add fresh basil or thyme to the sauce for an aromatic boost
Conclusion
Aubergine Lasagna with Sausage Ragù and Béchamel is a layered masterpiece of flavor, texture, and comfort. From the melt-in-your-mouth eggplant to the hearty sausage ragù and silky béchamel, every bite is deeply satisfying. Whether you’re feeding a crowd or prepping meals for the week, this dish is a guaranteed crowd-pleaser and a true celebration of cozy cooking.
FAQ
1. Can I make this lasagna in advance?
Yes, assemble it ahead of time and refrigerate for up to 24 hours before baking.
2. Can I freeze this dish?
Absolutely. Freeze before or after baking, then reheat in the oven until hot and bubbly.
3. Can I skip the eggplant?
Yes, but it adds richness and body. Replace with zucchini or leave out for a classic meat lasagna.
4. Can I use store-bought béchamel?
Yes, though homemade is more flavorful and easy to make.
5. What kind of sausage should I use?
Use mild or spicy Italian sausage, or any well-seasoned pork sausage.
6. Can I use no-boil lasagna sheets?
Yes. Just ensure your sauces are slightly looser to help hydrate the pasta.
7. What’s a good vegetarian substitute for sausage?
Use crumbled tofu, lentils, or plant-based sausage alternatives.
8. How long should I rest the lasagna after baking?
At least 10 minutes, so the layers set and are easier to cut.
9. Can I use mozzarella instead of béchamel?
Yes, though it will change the texture—more gooey than creamy.
10. How do I reheat leftovers?
Bake at 180°C for 20–25 minutes or microwave individual portions.