This easy and delicious Aubergine and Courgette Lasagne by Jamie Oliver is a perfect mix of creamy béchamel and roasted vegetables. It’s a nutritious, hearty meal that’s quick to prepare and can be made with common ingredients. You’ll love the golden top and layers of flavor in every bite!
Ingredients Needed
- 4 tablespoons extra-virgin olive oil
- 2 red onions, finely sliced
- 500g (1lb 2oz) courgettes (zucchini), cut into 1cm (½in) rounds
- 1 garlic clove, finely sliced
- 500g (1lb 2oz) tomato passata
- 8 basil leaves, roughly torn
- 3 aubergines (eggplants), sliced into 2cm (¾in) rounds
- 300g (10½oz) egg-based dried lasagne
- Sea salt and freshly ground black pepper
For the béchamel:
- 75g (2½oz) unsalted butter
- 75g (2½oz) plain (all-purpose) flour
- 500ml (17fl oz) whole milk, warmed to just below boiling point
- 150g (5½oz) Parmesan, grated, plus extra for sprinkling
How To Make Aubergine And Courgette Lasagne
- Preheat the Oven: Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
- Cook the Vegetables: Heat 1 tablespoon olive oil in a non-stick frying pan over medium heat. Add onions, courgettes, and a pinch of salt. Cook for 20 minutes until soft.
- Prepare the Tomato Sauce: In a separate saucepan, heat another tablespoon of olive oil, add garlic, and fry for 30 seconds. Add passata and cook for 20 minutes until reduced by half. Season with salt and pepper, and stir in the basil leaves.
- Roast the Aubergines: Brush aubergine slices with olive oil and season with salt. Arrange them in a single layer on a baking sheet lined with parchment paper. Bake for 15 minutes, turn the slices over, and bake for another 15 minutes. Once cooled slightly, cut the aubergines into half-moons. Set aside.
- Make the Béchamel: Melt the butter in a saucepan over low heat. Once melted, add the flour and cook for 2 minutes, stirring constantly. Gradually pour in the warmed milk, stirring continuously to avoid lumps. Cook for 20 minutes until the sauce thickens, then stir in the Parmesan and check seasoning.
- Combine the Vegetables: Mix the roasted aubergines, cooked courgettes, onions, and tomato sauce in a large bowl. Ensure everything is well seasoned.
- Layer the Lasagne: Oil a baking dish with the remaining olive oil. Place a layer of lasagne sheets on the bottom of the dish. Add one-third of the vegetable mixture, then top with one-quarter of the béchamel sauce. Repeat this process twice more. Finish with a final layer of lasagne sheets and top with the remaining béchamel sauce. Sprinkle some extra Parmesan on top.
- Bake the Lasagne: Bake for 35 minutes until the pasta is cooked and the top is golden brown. Serve with extra grated Parmesan if desired. Enjoy!
Recipe Tips
- Cook the courgettes well: Ensure you cook the courgettes long enough to soften them. This helps release excess moisture and prevents your lasagne from becoming soggy.
- Don’t skip salting the aubergines: Salt the aubergine slices before roasting. This helps remove excess water and ensures they turn golden and tender in the oven.
- Use warmed milk for the béchamel: Always warm the milk before adding it to the flour and butter. This helps create a smooth, lump-free sauce.
- Layer carefully: For even cooking, spread each layer of vegetables and béchamel evenly. This ensures every bite has the right balance of flavors.
- Let it rest before serving: After baking, let the lasagne sit for about 10 minutes. This helps the layers set and makes it easier to slice.
How To Store And Reheat Leftovers?
- Refrigerate: Allow the lasagne to cool to room temperature before storing. Place the leftovers in an airtight container and refrigerate for up to 3 days.
- Freeze: After cooling, portion the lasagne and wrap it tightly in plastic wrap or foil, then place it in an airtight container or freezer bag. It will keep for up to 3 months in the freezer. Thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the lasagne in an oven-safe dish and cover with foil. Heat for 20 minutes or until hot throughout.
Nutrition Facts
Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 130
- Total Fat: 5g
- Saturated Fat: 1g
- Total Carbohydrate: 13g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Orecchiette Con Broccoli
- Jamie Oliver Cheesy Spring Chard Cannelloni
- Jamie Oliver Squash Tagliatelle
- Jamie Oliver Vegan lentil ‘Bolognese’
Jamie Oliver Aubergine And Courgette Lasagne
Description
This easy and delicious Aubergine and Courgette Lasagne by Jamie Oliver is a perfect mix of creamy béchamel and roasted vegetables. It’s a nutritious, hearty meal that’s quick to prepare and can be made with common ingredients. You’ll love the golden top and layers of flavor in every bite!
Ingredients
For the béchamel:
Instructions
- Preheat the Oven: Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
- Cook the Vegetables: Heat 1 tablespoon olive oil in a non-stick frying pan over medium heat. Add onions, courgettes, and a pinch of salt. Cook for 20 minutes until soft.
- Prepare the Tomato Sauce: In a separate saucepan, heat another tablespoon of olive oil, add garlic, and fry for 30 seconds. Add passata and cook for 20 minutes until reduced by half. Season with salt and pepper, and stir in the basil leaves.
- Roast the Aubergines: Brush aubergine slices with olive oil and season with salt. Arrange them in a single layer on a baking sheet lined with parchment paper. Bake for 15 minutes, turn the slices over, and bake for another 15 minutes. Once cooled slightly, cut the aubergines into half-moons. Set aside.
- Make the Béchamel: Melt the butter in a saucepan over low heat. Once melted, add the flour and cook for 2 minutes, stirring constantly. Gradually pour in the warmed milk, stirring continuously to avoid lumps. Cook for 20 minutes until the sauce thickens, then stir in the Parmesan and check seasoning.
- Combine the Vegetables: Mix the roasted aubergines, cooked courgettes, onions, and tomato sauce in a large bowl. Ensure everything is well seasoned.
- Layer the Lasagne: Oil a baking dish with the remaining olive oil. Place a layer of lasagne sheets on the bottom of the dish. Add one-third of the vegetable mixture, then top with one-quarter of the béchamel sauce. Repeat this process twice more. Finish with a final layer of lasagne sheets and top with the remaining béchamel sauce. Sprinkle some extra Parmesan on top.
- Bake the Lasagne: Bake for 35 minutes until the pasta is cooked and the top is golden brown. Serve with extra grated Parmesan if desired. Enjoy!
Notes
- Cook the courgettes well: Ensure you cook the courgettes long enough to soften them. This helps release excess moisture and prevents your lasagne from becoming soggy.
- Don’t skip salting the aubergines: Salt the aubergine slices before roasting. This helps remove excess water and ensures they turn golden and tender in the oven.
- Use warmed milk for the béchamel: Always warm the milk before adding it to the flour and butter. This helps create a smooth, lump-free sauce.
- Layer carefully: For even cooking, spread each layer of vegetables and béchamel evenly. This ensures every bite has the right balance of flavors.
- Let it rest before serving: After baking, let the lasagne sit for about 10 minutes. This helps the layers set and makes it easier to slice.
Jamie Oliver Aubergine And Courgette Lasagne