Jamie Oliver Aubergine And Courgette Lasagne

Jamie Oliver Aubergine and Courgette Lasagne is one of those dishes that turns a simple weeknight dinner into something genuinely cozy and special. With layers of caramelized vegetables, rich tomato sauce, and a silky Parmesan béchamel, it’s packed with bold, comforting flavor and a satisfying texture. I made it one chilly evening and was amazed by how golden and bubbling it turned out—pure vegetarian comfort food! (inspired by Jamie Oliver)

Ingredients Needed

For the Vegetable Layers:

• 4 tbsp 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 sheets
• Sea salt and freshly ground black pepper

For the Béchamel Sauce:

• 75g / 2½oz unsalted butter
• 75g / 2½oz plain (all-purpose) flour
• 500ml / 17fl oz whole milk, warmed
• 150g / 5½oz Parmesan, grated (plus extra for sprinkling)

How To Make Jamie Oliver Aubergine And Courgette Lasagne

Prep the Oven and Veggies:

Start by preheating your oven to 200°C/180°C fan/400°F/Gas 6. While that’s warming up, heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the red onions and courgettes with a pinch of salt. Let them slowly soften and caramelize—this takes about 20 minutes and really brings out the sweetness.

Make the Tomato Sauce:

In a separate pan, heat another tablespoon of olive oil. Toss in the garlic and let it sizzle for about 30 seconds—don’t let it brown! Add the tomato passata and simmer gently for 20 minutes until it thickens up beautifully. Stir in the torn basil and season well.

Roast the Aubergines:

Lay the aubergine slices on a lined baking sheet, brushing both sides with olive oil and a bit of salt. Roast for 15 minutes, flip, and roast another 15. Once they’ve cooled slightly, cut them into half-moons. Keep your oven on—you’ll need it again soon.

Make the Béchamel:

Melt the butter in a saucepan on low heat, then stir in the flour. Let it cook for 2 minutes to lose that raw flour taste. Gradually whisk in the warm milk, stirring constantly to keep it smooth. After about 20 minutes, you’ll have a silky, thick sauce. Stir in the Parmesan and season to your liking.

Mix the Veggie Filling:

In a large mixing bowl, combine your roasted aubergines, the softened courgette-onion mixture, and the tomato sauce. Give it a taste and adjust seasoning if needed.

Assemble the Lasagne:

Grease a baking dish with the last bit of olive oil. Start layering—lasagne sheets, a third of the veggie mix, and a quarter of the béchamel. Repeat two more times, then top with a final layer of pasta and the remaining béchamel. Finish with a generous handful of grated Parmesan.

Bake to Perfection:

Pop the dish into the oven and bake for 35 minutes until the top is golden and everything is bubbling. Let it rest for about 10 minutes before slicing into it. Trust me, it’s worth the wait!

Why I Love This Recipe

The first time I made Jamie Oliver Aubergine and Courgette Lasagne, I was blown away by how flavorful it was—even without meat. The layers are hearty, the tomato and basil sauce is packed with richness, and that Parmesan béchamel adds just the right creamy contrast. It’s a hit with vegetarians and meat-lovers alike!

Recipe Tips

• Roast the aubergines properly: Generous olive oil and seasoning make all the difference.
• Use hot milk for béchamel: It speeds things up and helps the sauce stay smooth.
• Layer evenly: You want every slice to have the perfect balance of pasta, veg, and sauce.
• Customize the veg: Add mushrooms, spinach, or roasted peppers if you like.
• Let it rest: Don’t skip the rest time—it makes slicing so much easier.

How To Store This Jamie Oliver Aubergine And Courgette Lasagne

At Room Temperature:
Cool for no more than 1 hour before storing.

In the Fridge:
Transfer to an airtight container or cover the dish tightly. Keep refrigerated for up to 4 days.

In the Freezer:
Wrap well in plastic wrap and foil or use a freezer-safe container. Freeze for up to 3 months.

Reheating:
Reheat from chilled in a 180°C/350°F oven for 20–25 minutes, covered with foil. Remove the foil in the last 5 minutes for a crispy top.

Nutrition Facts (per serving)

• Calories: 450
• Carbs: 48g
• Protein: 17g
• Fat: 22g
• Sugar: 10g
• Fibre: 6g
• Sodium: 620mg

Let’s Answer a Few Questions! (FAQs)

Can I make this gluten-free?
Totally! Just use gluten-free lasagne sheets and substitute a gluten-free flour blend for the béchamel.

What’s the best way to reheat leftovers?
The oven is best—cover with foil and reheat at 180°C for 20–25 minutes.

Can I prepare this in advance?
Yes! Assemble it up to a day ahead and keep it in the fridge until you’re ready to bake.

Can I add cheese between the layers?
Absolutely. Mozzarella or a little ricotta would be delicious.

Is this dish freezer-friendly?
Yes! It freezes beautifully for up to 3 months.

Try More Recipes:

• Jamie Oliver Aubergine Daal
• Jamie Oliver Aubergine Burger
• Jamie Oliver Aubergine Curry
• Jamie Oliver Aubergine Pasta 5 Ingredients