Lasagne Verdi alle Melanzane

Green lasagne with aubergines

Preparation info
  • Serves


    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

I love the slightly exotic look of dark purple aubergines, and this is a lovely way to use them. Perfect for vegetarians, the recipe can be made a day or two in advance. Pick out the very firm, shiny aubergines and salt them well to rid them of any bitterness.



Slice the aubergines in thin rounds and sprinkle liberally with salt. Place in a colander to drain for at least 45 minutes and then rinse and pat dry. Meanwhile, make the béchamel sauce and cover it with cling film or dot with butter, to prevent a skin forming.

Fill a large frying pan with oil to a depth of ½ i