Traditional lasagne involves a lengthy round of sauce-making and assembly. However, ready-made sauces and a jar of grilled aubergines make this lasagne recipe quick and easy to whip up.
This lasagne recipe uses supermarket sauces and a jar of grilled aubergines as a shortcut. Where a classic lasagne recipe might take an hour to prep the sauce, this one is much speedier meaning it makes a perfect midweek meal.
For more lasagne ideas including vegan and seafood options check out our best lasagne recipes gallery.
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Cal/Serv:
360
Ingredients
310g
jar grilled aubergines in olive oil
500g
tub fresh tomato and basil sauce
200g
tub fresh four-cheese sauce
150g
(5oz) baby spinach leaves, washed
6
sheets fresh lasagne
40g
(11⁄2oz) freshly grated Parmesan
Directions
Step 1
Put the spinach into a large pan and stir over a medium heat for 1-2min until it has just wilted. Drain and squeeze out any liquid, then set aside. Drain the aubergines and put on kitchen paper to soak up any excess oil.
Step 2
Preheat the oven to 200°C (180°C fan oven) mark 6. Spread half the tomato sauce over the base of a 1.7 litre (3 pint) ovenproof dish, then put half the grilled aubergines in a single layer over the top. Top with three lasagne sheets, which will overlap, then spread half the cheese sauce evenly over the surface.
Step 3
Put the cooked spinach on top of the cheese sauce, then season with salt and freshly ground black pepper. Repeat the layers with the remaining tomato sauce, aubergines, lasagne and cheese sauce, then sprinkle over the grated Parmesan cheese and a scattering of freshly ground black pepper.
Step 4
Put the dish onto a baking sheet and cook for 35-40min until the topping is golden-brown and bubbling. Serve with a mixed salad and fresh crusty bread.
Per Serving:
Calories: 360
Total carbs: 33 g
Total fat: 19 g
Saturated fat: 7 g
From speedy cheat’s versions to a classic low and slow, these are our best ever comforting lasagne recipes
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
