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Vegetable Lasagne with Courgettes & Aubergine

Vegetable Lasagne
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One of the Somebody Feed Seb’s favourite vegetarian meals – a Vegetable Lasagne with Courgettes & 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!

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.

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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.

Vegetable Lasagne

How to Make Vegetable Lasagne with Courgettes & Aubergine?

Preheat the oven to 180C Fan. Line two large baking sheets with baking parchment (we highly recommend Bacofoil).

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.

Vegetable Lasagne

In the meantime, make the 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 passata to the bottom of the ovenproof dish. Lay a third of the lasagne sheets on top. Then lay a third of cooked courgette and aubergine slices. Spoon a third of the cream cheese mixture on top of the veggies, scatter a third of the spinach, a third of mozzarella and pour a third of the bechamel 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.


For other vegetarian meals, have a look at some of our favourites below:

Vegetable Lasagne

Vegetable Lasagne with Courgettes & Aubergine

One of the Somebody Feed Seb's favourite vegetarian meals – a Vegetable Lasagne with Courgettes & 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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Prep Time 50 mins
Cook Time 50 mins
Total Time 1 hr 40 mins
Course Dinner, Main Course
Cuisine Italian, Vegetarian
Servings 4 portions
Calories 474 kcal

Equipment

  • Ovenproof dish

Ingredients
  

For Spinach Bechamel:

  • 35 g butter
  • 35 g flour
  • 500 ml milk
  • 200 g spinach
  • 5 g basil
  • 1/8 tsp ground nutmeg
  • 50 g mature cheddar coarsely grated

For Lasagne:

  • 1 large aubergine
  • 1 large courgette
  • 4 tbsp tinned tomatoes or passata
  • 7 -8 lasagne sheets
  • 100 g cream cheese
  • 1 garlic cloves crushed or finely chopped
  • 2 g spring onions finely chopped
  • 125 g mozzarella torn into pieces
  • 60 g spinach
  • 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

Calories: 474kcalCarbohydrates: 28gProtein: 23gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 98mgSodium: 655mgPotassium: 1056mgFiber: 6gSugar: 14gVitamin A: 7375IUVitamin C: 32mgCalcium: 591mgIron: 3mg
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Vegetable Lasagne

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