One of Somebody Feed Seb's favourite vegetarian recipes - a Courgette and Aubergine Lasagne! Creamy, made with four types of cheese and a bunch of veggies, this is a filling and extremely decadent lasagne! We promise you one thing - you will not miss the meat in this delicious bake! The meaty aubergine, the freshness of the herbs and the various textures of parmesan, cheddar and mozzarella will not leave you wanting anything more!
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Aubergine and Courgette Lasagne - Perfect Meal for Summer or Winter?
Ok ok... I'll admit, this is not the recipe that you may think is suitable for a cold December night. Green vegetables may not strike you as comfort food, nor does vegetarian lasagne sound festive enough in the run-up to Christmas. But you will just have to trust me on this one.
This meatless lasagne is perfect any time of the year - whether you serve it on a hot summer's day in your garden or as a warming, comforting and hearty meal when it's snowing outside.
For years, a courgette lasagne was a perfect end-of-summer, courgette-season meal for us. But in winter, we needed something extra added to it. And there's nothing like aubergine to make a vegetarian meal more substantial. Well, maybe butternut squash... You can find our Roasted Butternut Squash and Spinach Lasagna here.
And if you don't fancy pasta, but love the lasagna vibe, try our Cheesy Aubergine Tomato Bake With Potatoes.
So we made a winter version of our summer lasagne. We used aubergine for substance, courgette for crunchiness, and spinach for extra nutrients (you can just as successfully use frozen (defrosted spinach) in this recipe) (to see how to freeze spinach, read an article on how to preserve spinach).
We also added four types of cheese (1. cheddar, 2. mozzarella 3. cream cheese aaaand 4. parmesan) to make it into a true comfort food! The rest of the ingredients you would normally find in your cupboards, like lasagne sheets and nutmeg.
But if you are really craving a traditional lasagna tonight, head to our Lasagna Al Forno recipe.
Ingredient Notes
To make this delicious vegetarian lasagna, you will need:
For Spinach Béchamel Sauce (White Sauce):
- butter: salted or unsalted, you choose.
- flour: plain (all-purpose flour) acts like a thickening agent for the creamy sauce.
- milk: we used whole milk, but semi-skimmed or even skimmed milk will do just fine.
- spinach: or baby spinach.
- fresh basil leaves: stalks discarded.
- ground nutmeg: ideally freshly grated nutmeg, but note that a small amount goes a long way!
- mature cheddar: can be replaced with parmesan cheese, however, we recommend reducing the amount of cheese by about ¼, as it will be too salty.
- black pepper and sea salt, to season.
For Courgette and Aubergine Lasagne:
- aubergine: look for a firm large aubergine with shiny skin and no bruises.
- courgette: we used relatively large green courgettes.
- tinned chopped tomatoes or tomato passata. If you don't have either, you can mix the concentrated tomato purée (tomato paste) with some water to make your own passata. Alternatively, cook and reduce some fresh tomatoes.
- lasagne sheets: we used dried pasta sheets in this recipe. They absorb the sauce very well in the booking process.
- cream cheese: full-fat or reduced-fat. You may also use ricotta cheese.
- garlic cloves: crushed or finely chopped.
- spring onions: also known as green onions or scallions.
- mozzarella ball: torn into pieces.
- spinach: optional, but great for extra nutrition.
- parmesan: finely grated. It can be replaced with either hard cheese like Pecorino Romano or Grana Padano.
You can find a full list of ingredients, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Method
1. Preheat the oven to 180° C Fan. Line two large baking sheets with baking parchment (we highly recommend Bacofoil).
2. Top and tail courgettes and aubergine. Slice them lengthways into 0.5cm slices. Lay the courgette and aubergine slices onto a baking sheet in a single layer, drizzle with a tablespoon of oil (we used olive oil), sprinkle with a pinch of salt and a little bit of black pepper and bake for 25-30 minutes until softened. This will get rid of excess liquid in the vegetables too.
3. In the meantime, make the bechamel sauce. Pour a kettle of boiling water over the spinach and leave to cool down. In a large saucepan, melt the butter on low heat. Add the flour and stir until you have a thick paste. Little by little start adding the milk, whisking continuously, making sure no lumps form. Finally, add the spinach squeezing out any extra moisture as you add them. Carry on stirring on low medium heat until the sauce has thickened (it takes around 2-3 minutes). Take the sauce off the heat, stir in the basil, and cheddar and season with salt and pepper.
4. In a small bowl, mix together cream cheese, minced garlic and spring onion.
5. Add half of the passata/ rich tomato sauce to the base of the baking tray (we used le creuset ovenproof baking dish ). Add a layer of sheets of lasagne pasta on top. Then lay a third of the aubergines (eggplant) and courgettes. Spoon a third of the cream cheese mixture on top of the veggies, scatter a third of the spinach, a third of the mozzarella cheese and pour a thin layer of sauce on top. Spoon the rest of the tomatoes on top of the bechamel.
6. Repeat the layering process twice more, finishing with an even layer of the remaining sauce for the top layer. Then scatter the grated parmesan on top.
7. Place the lasagne dish in the oven (preheated to 180C) for 45-50 minutes. The cheese should bubble and the grated cheese on top should be beautifully golden brown. If it is browning too much, you can cover the top with a sheet of aluminum foil.
8. When your courgette and aubergine lasagne is cooked, leave it out of the oven for 5 minutes before cutting it into portions.
Reader Review
"My daughter loves lasagna and I made this one last night for dinner. She has become a fan and wants me to make it again over the weekend. We all loved it."
⭐⭐⭐⭐⭐
What to Serve with Vegetable Lasagne?
This Courgette and Aubergine Lasagne leaves little to be desired. Creamy, filling and incredibly moreish, it is a perfect dish on its own without any side dishes, however, if you would like a little something extra with it, we recommend:
- Quick Roasted Cherry Tomatoes
- Raw Courgette Ribbon Salad
- Italian Green Bean and Cherry Tomatoes With Balsamic Vinegar
- Fresh crusty bread (like sourdough)
- A glass of dry white wine
Other Vegetarian Dinner Recipes
For other vegetarian recipes to try next time, have a look at some of our favourites below:
- Vegetarian Wellington with Kale & Red Peppers
- Courgette & Whipped Feta Tart on Puff Pastry Base
- Beetroot Burgers with Goat's Cheese
- Lasagna Verde With Spinach and Asparagus
Courgette and Aubergine Lasagne (Vegetarian Recipe)
Equipment
- Ovenproof dish
Ingredients
For Spinach Bechamel:
- 35 g (2½ tablespoon) butter
- 35 g (4 tablespoon) flour
- 500 ml (2⅛ cups) milk
- 200 g (6½ cups) spinach
- 5 g (a handful) basil
- ⅛ teaspoon ground nutmeg
- 50 g (½ cups) mature cheddar coarsely grated
For Lasagne:
- 1 large aubergine
- 1 large courgette
- 4 tablespoon tinned tomatoes or passata
- 7 -8 lasagne sheets
- 100 g (½ cups) cream cheese
- 1 garlic cloves crushed or finely chopped
- 2 spring onions finely chopped
- 125 g (4½ oz) mozzarella torn into pieces
- 60 g (1 cup) spinach optional
- 25 g (¼ cups) parmesan finely grated
Instructions
- Preheat the oven to 180°C Fan. Line two large baking sheets with baking parchment.
- Top and tail courgettes and aubergine. Slice them lengthways into 0.5cm slices. Lay then onto baking sheets in a single layer, drizzle with olive oil, sprinkle with salt and pepper and bake for 25-30 minutes until softened.
- In the meantime, make bechamel sauce. Pour a kettle of boiling water over the spinach and leave to cool down. In a large pan, melt the butter on low heat. Add the flour and stir until you have a thick paste. Little by little start adding the milk, whisking continuously, making sure no lumps form. Finally add the spinach squeezing out any extra moisture as you add them. Carry on stirring on low heat until the sauce has thickened. Take the sauce off the heat, stir in the basil, cheddar and season with salt and pepper.
- In a small bowl, mix together cream cheese, minced garlic and spring onion.
- Add half of the chopped tomatoes/ passata to the bottom of the ovenproof dish. Lay a third of lasagne sheets on top. Then lay a third of cooked courgette and aubergine slices. Spoon a third of the cream cheese mixture on top fo the veggies, scatter a third of the spinach, a third of mozzarella and pour a third of bechamel of on top. Spoon the rest of the tomatoes on top of the bechamel.
- Repeat the layering process twice more, finishing with a layer of bechamel. Then scatter the grated parmesan on top.
- Place the lasagne in the oven (preheated to 180C) for 45-50 minutes.
- When lasagne is cooked, leave it out of the oven for 5 minutes before cutting it into portions.
Nutrition
Beth says
We love veggie lasagne and I'm always looking for recipes that use up a glut of courgettes! This recipe sounds fantastic.
Ieva says
It's a great recipe to use up those courgettes! 🙂 Hope you get to try this recipe soon!
A bialek says
How many servings are there in both of the veg lasagne dishes, as i dont think that info is published here?
Ieva says
One aubergine and courgette lasagna serves 4 in our house, but it depends on how hungry you all are 🙂
Jess says
I love this twist on a classic recipe!
Ieva says
Thanks, Jess! 🙂
Beth says
This looks absolutely delicious. I love making vegetarian dishes to get some extra veggies in my kids and my man-child husband. LOL
Ieva says
This made me smile, Beth! I have the same problem with my dad... 😀
Kechi says
This vegetable lasagna looks incredible; thanks for sharing the step-by-step photos.
Ieva says
You are most welcome, Kechi!
Gina says
Can't wait to try this recipe with summer zucchini and eggplant - the perfect way to use up those garden vegetables!
Ieva says
Absolutely! This is one of our go-to recipes to use up the never-ending courgettes when they are in season! 🙂
Tayler says
I made this lasagne for dinner last night and my whole family raved about it. Thanks so much for sharing!
Ieva says
Tayler, that's brilliant! Glad you liked it!
Toni says
This is really good!! Packed full of flavors and so healthy!
Ieva says
Thanks, Toni! Glad you enjoyed it!
GUNJAN says
My daughter loves lasagna and I made this one last night for dinner. She has become a fan and wants me to make it again over the weekend. We all loved it 🙂
Ieva says
That's so lovely to hear! Thanks for taking the time to let me know you all liked it 🙂
Gina Abernathy says
A nice take on the traditional lasagna. Family loved it!
Jen says
Everyone at my house really love this! So delicious and comforting!
Ieva says
Thanks! 💗
Tavo says
Great lasagne! Full of nourishing ingredients, I even felt light after eating it! Thanks for the recipe!
Ieva says
You are most welcome, Tavo! So glad you enjoyed it 🙂
Toni says
I love how flavorful this meal is!! My whole family enjoyed it! Thanks for the recipe!
Ieva says
You are most welcome 🙂
Michelle says
This was delicious. Even my picky eaters enjoyed it! Adding to my monthly rotation.
Anonymous says
Loved this lasagne, as a meat eater wanting to try something other than mince. The whole family enjoyed this dish. We swapped out the courgettes for red peppers, which added a little sweetness. Definitely a regular dish in our household now.
Ieva says
Thanks so much for the feedback - we must try it with red peppers! Glad you put your own spin on it and liked the recipe 🙂
veenaazmanov says
Nutritious and yummy. The combination of veggies and cheesy flavors make this dish super tasty for sure. My family to love every bite.
Gianne says
The flavors were so vibrant and the combination of the roasted vegetables and creamy cheese was simply divine. I can't wait to have it again!
Ieva Greber says
Thanks! ❤️
Mairead says
My New Year's resolution is to make more vegetarian meals and decrease how much meat we eat. This recipe is a keeper for me and one we will savor again and again.
Ieva Greber says
Thank you! So glad you liked it 🙂
Becca says
We tried this Saturday night for the whole family after reading it in the newsletter. It’s gorgeous! So full of flavour and a great way to get in the veggies-it’s a new favourite in our house and we’ll be making it weekly!
Ieva Greber says
Thank you for taking the time to leave such lovely comment! 😍 so glad you liked it 🙂
Patricia says
This looks so creamy and delicious! I think this is a great option to start off the new year -- comforting, too!
Ieva Greber says
Thanks, Patricia! It's out absolute favourite lasagna in the world!
Elizabeth says
This lasagna is incredible! I love the mix of flavors and textures, so yummy. My family loved this recipe, too!
Ieva Greber says
Thank you - so glad you all enjoyed it! 🙂