Aubergine and Courgette Lasagne | A Hearty & Healthy Vegetarian Bake

Introduction: Layers of Flavour Without the Meat

Aubergine and courgette lasagne is a delicious and wholesome alternative to the traditional meat version. Packed with roasted vegetables, rich tomato sauce, creamy béchamel, and layers of pasta, it’s satisfying, full of Mediterranean flavour, and perfect for a family dinner or make-ahead meal. Whether you’re looking for a vegetarian option or simply want a lighter version of a classic, this recipe ticks all the boxes.

Why You’ll Love Aubergine and Courgette Lasagne

Rich and Comforting – Full of deep, roasted flavour
Meat-Free and Satisfying – Hearty enough for vegetarians and meat-eaters alike
Great for Batch Cooking – Make once, eat twice
Seasonal and Healthy – Uses fresh vegetables and simple ingredients

Ingredients

For the Roasted Vegetables:

2 courgettes, sliced lengthways
2 aubergines, sliced lengthways
2 tbsp olive oil
Salt and pepper

For the Tomato Sauce:

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 x 400g tins chopped tomatoes
1 tbsp tomato purée
1 tsp dried oregano
A pinch of sugar
Salt and pepper to taste

For the White Sauce (Béchamel):

50g butter
50g plain flour
600ml whole milk
A pinch of nutmeg
Salt and pepper
50g grated mature cheddar or Parmesan (optional)

To Assemble:

6–9 lasagne sheets (fresh or dried)
100g mozzarella, torn
Extra cheese for topping

How to Make Aubergine and Courgette Lasagne – Step-by-Step

Step 1: Roast the Vegetables

Preheat the oven to 200°C (180°C fan).
Arrange the aubergine and courgette slices on baking trays.
Brush with olive oil and season with salt and pepper.
Roast for 20–25 minutes until golden and tender. Set aside.

Step 2: Make the Tomato Sauce

Heat 1 tbsp olive oil in a saucepan.
Sauté the onion for 5–6 minutes until soft, then add garlic and cook for 1 more minute.
Stir in the chopped tomatoes, tomato purée, oregano, sugar, salt, and pepper.
Simmer uncovered for 15–20 minutes until thickened.

Step 3: Make the White Sauce

Melt the butter in a saucepan, stir in the flour and cook for 1 minute.
Gradually whisk in the milk and cook over low heat until thick and smooth.
Season with nutmeg, salt, pepper, and stir in cheese if using.

Step 4: Assemble the Lasagne

In a large ovenproof dish, spread a spoonful of tomato sauce on the bottom.
Add a layer of lasagne sheets, followed by roasted vegetables, tomato sauce, and white sauce.
Repeat the layers, finishing with white sauce on top.
Sprinkle with mozzarella and extra cheese.

Step 5: Bake

Bake at 190°C (170°C fan) for 30–35 minutes until bubbling and golden.
Let it rest for 10 minutes before slicing and serving.

Serving Suggestions

Pair with a crisp green salad and garlic bread
Serve alongside roasted peppers or a simple couscous dish
Add a drizzle of pesto on top for an extra burst of flavour

Tips for Success

Use fresh lasagne sheets for quicker cooking and easier layering
Roast the vegetables until slightly caramelised for maximum flavour
Let the lasagne rest before cutting to help it hold its shape
Add a pinch of chilli flakes to the tomato sauce for a little heat

Make It Your Own

Add spinach or mushrooms to the roasted veg layer
Use lentils or chickpeas for added protein
Make it gluten-free with gluten-free lasagne and flour
Swap mozzarella for vegan cheese for a plant-based version

Storage & Reheating

Store in the fridge for up to 3 days
Reheat in the oven until piping hot throughout
Can be frozen before or after baking — defrost fully before reheating

Conclusion

Aubergine and courgette lasagne is a rich, filling, and flavour-packed dish that proves you don’t need meat to make a lasagne worth raving about. Perfect for midweek dinners, weekend meals with friends, or batch cooking for the freezer, this colourful vegetarian bake will quickly become a household favourite.