I first made this lasagne on one of those grey Sunday afternoons where the kitchen light feels warmer than the sun outside, and you’re wearing socks you don’t want to admit you still own. I had a heap of courgettes rolling around in the veg drawer and aubergines going soft on the windowsill. It was one of those “make something out of nothing” moments that turned into a proper hug-in-a-dish.
The best part? You don’t need to be a perfectionist here. This isn’t the sort of lasagne that requires symmetrical layering or chef-y flair. It’s messy. Cheesy. Slightly roasted. And every time I make it, it tastes like I’ve looked after myself properly, even if the rest of the week was toast and tea.
Why You’ll Love It
- Uses loads of veg in the tastiest way possible
- Cozy comfort food with no meat in sight
- That golden top? Crispy cheese heaven
- Great for leftovers — maybe even better the next day
- Feels fancy, but you don’t need to fuss
- You’ll get your five-a-day and still want seconds
Ingredients
- 4 tbsp extra-virgin olive oil
- 2 red onions, finely sliced
- 500g courgettes (zucchini), sliced into 1cm rounds
- 1 garlic clove, finely sliced
- 500g tomato passata
- 8 fresh basil leaves, torn
- 3 aubergines (eggplants), sliced into 2cm rounds
- 300g dried egg-based lasagne sheets
- Sea salt & black pepper
For the béchamel
- 75g unsalted butter
- 75g plain flour
- 500ml whole milk (warmed, but not boiling)
- 150g Parmesan, grated (plus extra for the top)
How to Make It
Start soft and slow:
Heat 1 tbsp olive oil in a frying pan and gently cook your onions and courgettes for about 20 minutes until soft and golden at the edges. Season as you go — don’t be shy.
Simmer the sauce:
In a separate pan, warm another tablespoon of oil and lightly fry the garlic. Add the passata and let it simmer for 20 minutes until thickened. Tear in your basil at the end for a bit of oomph.
Roast your aubergines:
Brush the aubergine slices with oil, sprinkle with salt, and roast in a single layer at 200°C for 15 mins per side. They should be golden and bendy, not crisp. Once cooled, slice into chunky halfmoons.
Make the béchamel:
Melt the butter, stir in the flour to make a paste, then slowly whisk in the hot milk. Keep stirring. No one wants lumpy sauce. Once thickened and smooth, stir in the Parmesan and taste for seasoning.
Mix it all up:
In a big bowl, gently toss together your roasted aubergines, courgettes, onions, and tomato sauce. Trust the chaos — it works.
Layer like you mean it:
Oil a baking dish. Start with pasta sheets, then a layer of veg mixture, then béchamel. Repeat that twice more. Finish with a final sheet layer and a last slathering of béchamel. Sprinkle with more Parmesan.
Bake till bubbly:
Into the oven it goes — 35 minutes at 200°C. The top should be golden and bubbling at the corners. Let it rest for 5 mins before diving in. It’s worth the wait, promise.
Common Mistakes and How to Dodge Them
Why is my lasagne watery?
You probably didn’t cook down the courgettes and onions enough — they need time to release moisture. Let the sauce simmer longer if it looks loose.
My béchamel turned lumpy — what now?
Whisk, don’t stir. And if it’s already gone rogue, blend it or pass it through a sieve. No shame in saving sauce.
The pasta’s still crunchy… help?
Make sure the pasta sheets are well-coated in sauce. No dry edges. Press them down if you have to. Use a spoon.
I forgot to salt the veg!
Been there. You can sprinkle a bit of salt between layers as you build — just go lightly.
Storage and Reheating
Fridge: Keeps well for up to 3 days.
Freezer: Slice it, wrap it, freeze it. Reheat straight from frozen if needed.
Reheat: Oven is best for texture. Microwave works, but you’ll lose that crispy top.
Frequently Asked Questions
Can I make it gluten-free?
Yep — just use GF lasagne sheets and swap plain flour for a 1:1 GF blend in the béchamel.
Do I have to roast the aubergines?
You should. It deepens the flavour and gives them that rich, silky bite.
Can I add cheese between layers?
Yes, yes, and yes. Mozzarella or ricotta between layers makes it more decadent.
How do I make it vegan?
Use plant milk, vegan butter, and nutritional yeast in your béchamel. Sub in vegan cheese on top.
Nutrition Facts (Per Serving):
Calories: ~530 kcal
Fat: 28g
Carbs: 48g
Protein: 20g
Sodium: moderate
Sugar: low
Jamie Oliver Aubergine And Courgette Lasagne
Description
A rustic, golden-topped lasagne layered with sweet roasted aubergine, courgette, basil tomato sauce, and a rich Parmesan béchamel — pure veggie comfort food.
Ingredients
Béchamel Sauce:
Instructions
- Fry onions and courgettes in olive oil until soft, 20 mins.
- In another pan, cook garlic, passata, and basil for 20 mins.
- Roast aubergine slices 15 mins per side. Halve them.
- Make béchamel: butter, flour, then hot milk — stir until thick, add Parmesan.
- Mix all veg with tomato sauce. Season well.
- Layer pasta, veg, béchamel in a baking dish. Repeat. Finish with béchamel + Parmesan.
- Bake 35 mins at 200°C. Let sit before serving.
Notes
- Roast aubergines in a single layer — they steam if too crowded.
- Always taste your béchamel before using.
- Use fresh pasta sheets for faster bake time.
- Leftovers reheat like a dream — arguably better on day two.