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For me, lasagna stirs up many fond memories of 80s and 90s dinner times, but is it still a worthy dinner contender today? Methinks so … especially when we’re talking about a posh and easy veggie ‘freestyle’ version like this!
Lasagna … what comes to mind when you think of it?
I must admit, I usually don’t hold it in particularly high regard. Not because it isn’t a great dish – I think it’s just delicious when it’s done well – but because a good 80% of the lasagnas I’ve had have been either too sloppy, too dry, too bland, too greasy, just too ‘eighties’ … well, you get the idea. Always too something. And the veggie versions I’ve had? Uh-hum. I’d better not even go there.
The other problem I have with lasagnas is the time they can take to make. All that bolognese-making, sauce-stirring, layering and baking can be a bit tiresome (although I must admit you then end up with food for days – always a bonus!).
But before you start thinking I’m just a whinging lasagna-hater, let me tell you about the lasagna I made today. Not only is it a pretty healthy and tasty vegetarian version, but it’s ‘freestyle’, meaning that you just layer up single squares of pasta, grilled veggies, cheese and homemade sundried tomato pesto and basil in little separate piles on a baking tray. No making of sauces or baking for an hour. Just grill the veggies, make your pesto, layer up with the cheese and briefly bake.
Not wanting to mislead you, though, I must say that this does still take a little time and effort to make – mostly because you may have to grill your veggies in a couple of batches. But it’s really easy – definitely easier than a regular lasagna. You might also think that it’s a hassle to make your own pesto. If you wanted to put this together really, really quickly, you could use a good store-bought version, of course, but it honestly took me just minutes to make my own.
Another good reason to make the pesto is that you’ll only use about half of it, leaving the other half to stir through pasta on another day!
I can’t promise that this lasagna won’t be too ‘something’ for some of you, but it was certainly good enough for Mr. Scrummy and I (and Mr. Scrummy can be a hard one to please when it comes to my food creations, which you might have already gathered). It’s a pretty light meal, so great for a classy lunch, or you could serve it with some green salad leaves and maybe garlic bread for a more substantial meal.
What’s the best lasagna you’ve ever eaten? Have you ever eaten it ‘freestyle’ before? I really hope you give this one a go! 🙂
Freestyle eggplant lasagna
Ingredients
- 2 medium-sized eggplant aubergine, sliced into fairly thick slices
- 1 large red onion sliced into about 8 slices
- olive oil for brushing & a bit more for drizzling at the end
- 4 sheets fresh lasagna
- 1 ball mozzarella sliced into 8 pieces
- grated parmesan cheese about a handful
- sundried tomato pesto see below
- a small bunch of fresh basil
for the sundried tomato pesto
- 3/4 cup sundried tomatoes in oil drained
- a handful of pinenuts or walnuts I used walnuts as they’re cheaper!
- 2 garlic cloves chopped
- 1/4 cup olive oil about ¼ cup olive oil
- 1.75 ounces parmesan cheese grated
to serve (optional)
- fresh green salad leaves and/or garlic bread
Instructions
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Heat up the broiler (grill – UK), then lay the eggplant and onion slices on a broiler pan (grill pan), brush them with a little oil and broil/grill for about 5 minutes or until nicely browned. Then turn over, brush over a little more oil and cook for another 5 minutes on the other side, or until nice and soft. Transfer to a plate and put aside*.
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Meanwhile, boil the lasagna sheets for a few minutes, then drain and cut in half to make squares. Finally, put into a dish and pour over a bit of oil to stop them sticking.
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Make the pesto by whizzing up all the ingredients in a food processor. Slowly add a bit of water until you get a nice smooth paste.
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Preheat your oven to 175C/350F. Now assemble your lasagnas. Lay four squares of pasta on a lightly-oiled baking tray and top with a couple of slices of eggplant, a slice of onion, a torn-up piece of mozzarella, a sprinkle of parmesan, a good heaped teaspoon of pesto and a torn-up basil leaf or two.
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Lay another pasta square on top (at an angle to the first), then top with more vegetables, cheese, pesto and basil. Bake for ten minutes.
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To serve, drizzle over a bit of olive oil and top with a final sprig of basil. Eat with fresh green salad leaves (and garlic bread, if you like).
Recipe Notes
Thanks to Waitrose for the inspiration for this recipe! (adapted)
*Don’t worry if your onion slices sort of fall apart a bit after they’re cooked!
You'll find that there's plenty of pesto left over when you make these lasagnas, so don't forget to stir it through hot pasta later in the week! If you like, pan-fry some chopped chicken and bacon to add to the pan, too (just remember to add a bit of the pasta cooking water to make the dish nice and loose and silky). Bonus - 2 meals in 1!
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Chrissy says
I share all your lasagna sentiments, but I could do this one!
Helen says
Hi, Chrissy! 🙂
Bintu @ Recipes From A Pantry says
Lasagna’s take for ever. But this one I could so easily get behind. In fact I am pinning it for one autumn evening.
Helen says
Let me know if you do get around to making it, Bintu. You’ll love it!
Dannii @ Hungry Healthy Happy says
These look like such delicious little aubergine stacks. I only like aubergine when cooked certain ways and this is one of the ways I like it 🙂
Helen says
Thank you, Dannii! Really hope you’re still enjoying your trip (of course you are!)
[email protected] says
I love your modern take on the lasagna and I totally agree about how hard it is to get it just right. The pesto sounds amazing. Great dish.
Helen says
Thanks, Janette! I must admit I was pleased with this 🙂
mila furman says
Helen! I love this! It’s like lasagna re-constructed 🙂 Really gorgeous!!! LOVE LOVE this! And I am a huge fan of lasagna with grilled veggies! FYI as a short cut Trader Joes has these killer frozen grilled veggies that I use in my veggie lasagna when I am short on time!
Helen says
Oh, the frozen grilled veggies are such a wonderful idea, Mila! I’m not sure if we can get those in the UK, but I should add it to my post notes for you US readers! Thank you! 🙂
marcie says
I’ve had my share of greasy, overly cheesy lasagnas…bleh. I don’t make it often because it is time consuming, but it’s so worth it when it’s done! I love this freestyle version — it’s just genius, Helen! Eggplant makes this so hearty, and that sundried tomato pesto sounds amazing!
Helen says
Thank you so much, Marcie! I agree that a traditional lasagna done well is well worth the time and effort, but for those days when I can’t be bothered i.e. most days, I’ll take this!
lindsay says
i haven’t made lasagna ins forever. and you are right. it can be “sloppy” with certain noodles. But eggplant, yes, that a winner! Must try!
Helen says
Hope you do try it, Lindsay, and as the lovely Kathleen above reminded me, it’s very customizable! 🙂
Kathleen | Hapa Nom Nom says
Ha! I remember those lasagnas of the 80’s. I totally agree with you – the bad one’s are just bad and the good ones take a lot of time and lots of pots. So I’m really loving this freestyle lasagna you’ve created. And I love that it’s customizable too! Pinned and Yumed, of course.
Helen says
I guess this would be really customizable – I should have put that in the post! Thanks, Kathleen, for the pins and yums! 🙂
mira says
This is a perfect alternative to lasagna! Love lasagna, but very rarely have it (don’t know why). But I cook with eggplant all the time and will definitely try this recipe! Pinned of course!
Helen says
Thank you, Mira! Hope you do try it and thanks for pinning (as always!)
Lorraine @Not Quite Nigella says
Absolutely a big yes that this is dinner party worthy! We love lasagne here and versions like this would be very welcomed in this house 😀
Helen says
I guess this would be dinner party worthy – thank you, Lorraine!
Laura ~ Raise Your Garden says
Hmmmm, I guess when I think of lasagna I think of cozy days, eating a salad to balance it all off and like you said…lots of leftovers for later. I usually try to double the batch and freeze one for later, always a huge bonus spin. I love how you incorporated eggplant in here and have enough pesto for another dish. Great ideas!
Helen says
Thank you, Laura! I love doing the double batch thing – it’s a great feeling to have the freezer stuffed with homemade goodies ready to just pull out and cook for lazy days. 🙂
Marissa | Pinch and Swirl says
I’m an eggplant fiend – I love it! This looks so delicious! I’d be tempted to complicate it with slabs of zucchini and a big fat portobello mushroom too.
Helen says
Oh, go ahead, Marissa! These would be great with other grilled veggies added. 😉
Bam's Kitchen says
I have been meaning to stop by ever since I saw your post… This is a lovely. I love the fact that you have it packed with good for you vegs and just a little bit of pasta. I agree that lasagna can have varying degrees of success but this one needs an A+. Sharing everywhere!!!
Helen says
Aww, thank you so much for your sweet and heartfelt words, Bam! I so appreciate them. Indeed what I loved about this was the heavy-on-the-veg and light-on-the-pasta approach. Thank you for my A+!