Aubergine lasagna parmigiana

A cross between a lasagna and an aubergine parmigiana, this comforting bake does not need a white sauce or a mountain of cheese. Lentils take the place of mince, boosting the fiber, but you could add mince for a meaty flavour. You could even play around with swopping the aubergine for another veg, like zucchini or pumpkin. This rustic dish can handle a lot of customization, so have fun!

Aubergine parmigiana lasagna with lentils

Marna Oettle
A cross between a lasagna and an aubergine parmigiana, with lentils instead of mince
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 509 kcal


  • 2 medium aubergines sliced thinly lengthwise
  • 1 tbsp olive oil or non-stick spray
  • 2 onions chopped
  • 4 cloves garlic crushed
  • 1 tin tomatoes
  • 2 tbsp dry green herbs like sage, oregano, basil, thyme, rosemary you can use a mix of these depending on what you have at home
  • 1 cup dry red lentils
  • about 10 dry lasagna sheets
  • salt and pepper to taste


  • 4 tbsp grated Parmesan cheese nutritional yeast or vegan cheese for vegan


  • Preheat the oven to 220 C
  • Fry the onion in 1 Tbsp oil in a large saucepan on high heat until soft. If you want to make the recipe oil free, use a non-stick spray or bit of water and keep stirring to stop them sticking.
  • While the onions are on the go, smash, chop and add the garlic, dry herbs, 1 tsp of salt and a generous grind of black pepper.
  • Once you're happy that the onions are soft and starting to brown, add the canned tomatoes, the lentils and an extra 2 cans worth of water. Cook just until the sauce is looking sexy – about 5 minutes or so. Your lentils will still cook in the oven so don't worry if they are still a bit chewy.
  • Taste and adjust seasoning if necessary, adding more pepper, salt, and/or herbs.
  • Line your baking tray with paper or spray/oil to stop the food sticking, then start with a layer of aubergines, then tomato mixture, then dry lasagna sheets, then aubergines, tomato, lasagna, etc. finishing with tomato mixture in the final layer.
  • Cover and bake for 45 minutes, then remove from the oven and remove the lid. Add your cheese on top and pop back into the oven, uncovered, for a further 10 mins.
  • Serve with a big fresh salad.


Nutritional information per serving (1/4 of recipe): 509 kcal; 8.9 g fat; 85.4g carbohydrate; 27.4g fiber; 27.7g protein.
Keyword Aubergine, lasagna, melenzane, parmigiana, red lentils

2 thoughts on “Aubergine lasagna parmigiana

  1. 5 stars
    Works for us.
    I make gluten free pancakes out of oatbran and sorgum and use that instead lasagna. Or use maize wraps.

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