One of Somebody Feed Seb’s favourite vegetarian meals – a Vegetable Lasagne with Courgette and Aubergine! 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 and comforting 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. 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 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.
Ingredients
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 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.
- 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.

How to Make Courgette & Aubergine Lasagne?
Preheat the oven to 180° C Fan. Line two large baking sheets with baking parchment (we highly recommend Bacofoil).
Top and tail courgettes and aubergine.
Slice aubergines and courgette lengthways into 0.5cm slices. Lay them 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 pepper and bake for 25-30 minutes until softened.

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.
In a small bowl, mix together cream cheese, minced garlic and spring onion.
Add half of the passata/ tomato sauce to the base of the baking dish (we used le creuset ovenproof dish ). Add a layer of lasagne sheets on top. Then lay a third of the cooked courgette and aubergine (eggplant) slices. Spoon a third of the cream cheese mixture on top of the veggies, scatter a third of the spinach, a third of the mozzarella and pour a layer of sauce 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 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.
When lasagne is cooked, leave it out of the oven for 5 minutes before cutting it into portions.
What to Serve with Vegetable Lasagna?
This Aubergine and Courgette Lasagna 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
- Fresh crusty bread (like sourdough)
- A glass of dry white wine

Other Vegetarian Dinner Recipes
For other vegetarian recipes, 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
Recipe Card

Vegetable Lasagne with Courgette and Aubergine
Equipment
Ingredients
For Spinach Bechamel:
- 35 g butter
- 35 g flour
- 500 ml milk
- 200 g spinach
- 5 g basil
- ⅛ teaspoon ground nutmeg
- 50 g mature cheddar coarsely grated
For Lasagne:
- 1 large aubergine
- 1 large courgette
- 4 tablespoon tinned tomatoes or passata
- 7 -8 lasagne sheets
- 100 g cream cheese
- 1 garlic cloves crushed or finely chopped
- 2 spring onions finely chopped
- 125 g mozzarella torn into pieces
- 60 g spinach optional
- 25 g 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
We love veggie lasagne and I’m always looking for recipes that use up a glut of courgettes! This recipe sounds fantastic.
Ieva
It’s a great recipe to use up those courgettes! 🙂 Hope you get to try this recipe soon!
A bialek
How many servings are there in both of the veg lasagne dishes, as i dont think that info is published here?
Ieva
One aubergine and courgette lasagna serves 4 in our house, but it depends on how hungry you all are 🙂
Jess
I love this twist on a classic recipe!
Ieva
Thanks, Jess! 🙂
Beth
This looks absolutely delicious. I love making vegetarian dishes to get some extra veggies in my kids and my man-child husband. LOL
Ieva
This made me smile, Beth! I have the same problem with my dad… 😀
Kechi
This vegetable lasagna looks incredible; thanks for sharing the step-by-step photos.
Ieva
You are most welcome, Kechi!
Gina
Can’t wait to try this recipe with summer zucchini and eggplant – the perfect way to use up those garden vegetables!
Ieva
Absolutely! This is one of our go-to recipes to use up the never-ending courgettes when they are in season! 🙂
Tayler
I made this lasagne for dinner last night and my whole family raved about it. Thanks so much for sharing!
Ieva
Tayler, that’s brilliant! Glad you liked it!
Toni
This is really good!! Packed full of flavors and so healthy!
Ieva
Thanks, Toni! Glad you enjoyed it!
GUNJAN
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
That’s so lovely to hear! Thanks for taking the time to let me know you all liked it 🙂
Gina Abernathy
A nice take on the traditional lasagna. Family loved it!
Jen
Everyone at my house really love this! So delicious and comforting!
Ieva
Thanks! 💗
Tavo
Great lasagne! Full of nourishing ingredients, I even felt light after eating it! Thanks for the recipe!
Ieva
You are most welcome, Tavo! So glad you enjoyed it 🙂
Toni
I love how flavorful this meal is!! My whole family enjoyed it! Thanks for the recipe!
Ieva
You are most welcome 🙂
Michelle
This was delicious. Even my picky eaters enjoyed it! Adding to my monthly rotation.
Anonymous
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
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 🙂