If you fancy a meat-free lasagne, then Mary Berry has the best recipe to share. Mary Berry's aubergine lasagne recipe, taken from her cookbook Mary’s Foolproof Dinners, is the perfect meal to ...

Place one-third or the vegetable mixture in the slow cooker and top with one-third of the aubergine slices and one-third of the lasagne, breaking up the sheets to fit the pot. Dot with one-third ...

Scatter a quarter of the mozzarella and Parmesan on top, then lay half the aubergine slices on the cheeses. Spoon a third of the remaining tomato sauce on top, then add the sheets of lasagne ...

2. In a flat bowl, make the first layer of meat sauce and add some cheese. Then add lasagne and some more cheese. Add another layer of eggplant and more lasagne. Sprinkle some more cheese. Add some ...

Mary Berry's aubergine lasagne is filled with flavour and oozy, cheesy goodness. Serve with garlic bread or a simple green salad. Each serving provides 485 kcal, 17g protein, 43g carbohydrate (of ...

Eggplant or aubergine – whatever you call it, this is one tasty nightshade. It’s as at home in lasagne as it is in baba ganoush, as delicious with lashing of spices as it is with yoghurt. We’ve ...

La lasagne cuite se conserve au réfrigérateur 1 semaine. Elle peut être préparée au complet et être cuite plus tard. Avant cuisson, elle se conserve au réfrigérateur 2 jours et elle peut ...