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Aubergine and courgette lasagegne portion lifted out of the ceramix ovenproof dish.

Vegetable Lasagne with Courgette and Aubergine

One of the Somebody Feed Seb's favourite vegetarian meals - a Vegetable Lasagne with Courgette & Aubergine! Creamy, made with four types of cheese and a bunch of veggies, this is a filling and extremely decadent lasagna! 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!
5 from 6 votes
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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 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

Sodium: 655mgCalcium: 591mgVitamin C: 32mgVitamin A: 7375IUSugar: 14gFiber: 6gPotassium: 1056mgCholesterol: 98mgCalories: 474kcalTrans Fat: 1gMonounsaturated Fat: 8gPolyunsaturated Fat: 1gSaturated Fat: 19gFat: 32gProtein: 23gCarbohydrates: 28gIron: 3mg
Keyword Aubergine Lasagne, Courgette Lasagna, Courgette Lasagne, Four Cheese Lasagne, Lasagne with Courgette, Lasagne withAubergine, The Best Vegetarian Lasagna, The Best Vegetarian Lasagne, Vegetarian Lasagna, Vegetarian Lasagne, Veggie Lasagna, Veggie Lasagne
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