Back to Recipe Menu

Eggplant & 3-Cheese Lasagne


  • Preheat oven to 200°C fan forced (220°C normal).
  • Place the eggplant in an oven tray, spray with oil and cook in the oven until tender.
  • To make the mornay sauce, gently melt the butter in a pot. Add the flour, mix well and cook for a few minutes, regularly stirring.
  • Then add the hot milk all at once and whisk well. Gently cook for about 5-10 mins until thickened.
  • Add the grated cheese and seasonings. Whisk and briefly cook.
  • Spoon half of the mornay sauce into the base of a square or rectangle gratin dish (casserole). Top with a layer of lasagne sheets, some tomato sauce and a decent layer of eggplant. Then sprinkle with the goat's cheese, basil, more tomato sauce, another layer of lasagne sheets and the remaining mornay sauce. Sprinkle with parmesan and cook in the oven for about 30 mins until golden and bubbling. (If browning too much, cover with kitchen foil.)
  • Serve with a simple green salad on the side.


  • 3 eggplant, sliced
  • olive oil spray
  • 2 heaped tbsp butter
  • 2 tbsp plain flour
  • 2 cups hot milk
  • a good handful of grated tasty cheese
  • 2 cups fresh tomato sauce or tomato pasta sauce
  • instant lasagne sheets
  • about 1 cup crumbled goat's cheese
  • 2 tbsp torn fresh basil leaves
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm