Nigella Vegetable Lasagna

It smells like 2004 in here — tomatoey, herby, a bit too warm from the oven, and honestly, it takes me back to my first little flat in Manchester. A tiny kitchen, a chipped kettle, and a shelf full of second-hand Nigella books. That’s where this vegetable lasagna became my saviour dinner. Not because it was fancy, but because it felt hearty. Like food that could hug you.

It’s the kind of dish that teaches you patience. You build it slow — the way you’d stack memories. Aubergine gets grilled just right, sauce simmers till it sings, and béchamel turns velvet in your spoon. You layer it with care, and yes, it takes a bit of time — but time’s the magic, isn’t it? That quiet hour while it bakes and the house starts to smell like something worth waiting for.

I still make this when I want to impress no one but myself.

Why You’ll Love It

• Deep, roasted flavour — those aubergines bring a bit of smoke, the wine brings warmth.
• Filling but not heavy — it satisfies without sending you into a food coma.
• Make-ahead friendly — the sauce is even better the next day.
• Freezer gold — portion it up and you’ve got weekday lunches sorted.
• No meat, no problem — it’s vegetarian without feeling like a compromise.
• Proper comfort — the cheese, the pasta, the slow bake… it’s a proper sit-down dish.

Ingredients

For the Veggie Layers:

• 2 aubergines — thinly sliced and salted
• 2 onions — chopped
• 3 cloves garlic — crushed
• 1 carrot — finely diced
• 100g mushrooms — sliced
• 1 red pepper — chopped
• 800g tinned tomatoes
• 2 tbsp tomato paste
• 250ml red wine
• 1 tbsp balsamic vinegar
• 1 tbsp sugar
• 15g fresh basil — chopped
• 300g fresh spinach
• 1 packet lasagne sheets
• 50g Parmesan cheese — grated
• 60g Cheddar cheese — grated

For the Béchamel:

• 60g butter
• 3 tbsp plain flour
• 500ml milk
• 250g ricotta cheese

How to Make It

Prep the aubergines first:

Slice them thinly, salt both sides, and leave them in a colander for about 20 minutes. This pulls out bitterness and moisture. Rinse and pat dry, then grill on both sides until browned and soft.

Get your veg sauce started:

In a big saucepan, sauté the onions in olive oil until golden. Add garlic and carrot, and let it all soften. Then in go the mushrooms and red pepper. Cook until everything is tender and smells amazing.

Time to build flavour:

Stir in the tomato paste, balsamic, red wine, tinned tomatoes, and sugar. Let that bubble, then drop the heat and simmer uncovered for about an hour. Stir now and then. I usually tidy the kitchen during this bit — or wander off and forget something.

Whip up the béchamel:

Melt butter in a saucepan, add the flour, and cook for a minute or two — whisk constantly. Slowly add the warm milk, whisking until thickened and smooth. Off the heat, stir in the ricotta and season with salt and pepper.

Preheat and prep the dish:

Heat your oven to 180°C (350°F). Oil a big baking dish. I usually use a wide one so I get more crispy corners.

Start layering — go slow:

Begin with a spoonful of the tomato mixture. Then lasagne sheets, a handful of spinach, grilled aubergines, and béchamel. Repeat till you’re out of sauce (usually 3 layers). Finish with béchamel on top.

Add cheese and bake:

Scatter over Parmesan and Cheddar. Cover loosely with foil and bake for 30 minutes, then uncover and bake another 15–20, until bubbling and golden on top.

Let it rest:

Always — always — let it rest for 10–15 minutes before slicing. It holds together better, and the flavour deepens.

Common Mistakes and How to Dodge Them

Why is my lasagna watery?
Your veg probably released too much water. Grill or sauté them thoroughly before layering, and don’t overdo the tomato sauce.

My béchamel is lumpy – what now?
You likely added the milk too fast or didn’t whisk enough. If it clumps, don’t panic — strain it through a sieve or blend it smooth.

The top’s burnt but the middle’s raw!
Your oven might run hot. Try baking it covered for most of the time, then uncover for the last 15 minutes to brown the cheese.

I forgot to salt the aubergines – is it ruined?
Not at all. It might be a touch wetter and milder in flavour, but honestly? Still good.

Storage and Reheating

Fridge:
Keep leftovers in an airtight container for up to 4 days. Honestly, it might taste better on Day 2.

Freezer:
Portion and wrap well. Freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Oven Reheat:
Cover with foil and bake at 180°C for about 25 minutes. Uncover for the last 5 if you want it bubbly.

Microwave:
Works fine — 2 to 3 minutes per portion, covered, medium power.

Frequently Asked Questions

Can I make it gluten-free?
Yep! Just use gluten-free lasagne sheets and swap plain flour for a GF blend in the béchamel.

What can I use instead of ricotta?
Cottage cheese works, or even mascarpone if you want it extra creamy. I once used Greek yogurt in a pinch — not bad.

Can I skip the wine?
Sure. Just sub in veg stock with a splash of grape or pomegranate juice for that depth.

Is this good for meal prep?
Absolutely. It reheats like a dream and holds up in the fridge for days.

Nutrition Facts (Per Serving):

• Calories: 350
• Fat: 15g
• Carbs: 35g
• Protein: 15g
• Sodium: 600mg
• Sugar: 8g

Try More Nigella Recipes:

• Nigella Leek Pasta Bake
• Nigella Dauphinoise Potatoes
• Nigella Aubergine Parmigiana