This delicious Jamie Oliver Aubergine and Courgette Lasagne is a hearty, vegetarian twist on a classic. With layers of roasted veggies, a rich tomato sauce, and a creamy Parmesan béchamel, it’s packed with flavor. Perfect for an easy weeknight meal or a cozy dinner, you can swap in your favorite vegetables for extra flexibility. Baked until golden and bubbling—pure comfort!
Ingredients Needed
- 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:
- 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 Aubergine And Courgette Lasagne
- Preheat the oven: Preheat your oven to 200°C/180°C fan/400°F/Gas 6.
- Cook the onions and courgettes: Heat 1 tbsp olive oil in a non-stick frying pan over medium heat. Add the onions, courgettes, and a pinch of salt. Cook for 20 minutes until soft.
- Make the tomato sauce: In a separate saucepan, heat 1 tbsp olive oil. Add the garlic and fry for 30 seconds. Pour in the passata and cook for 20 minutes until thickened. Season with salt and pepper, then stir in the basil.
- Roast the aubergines: Brush both sides of the aubergine slices with olive oil and season with salt. Arrange them on a baking sheet lined with parchment paper. Bake for 15 minutes, flip them, and bake for another 15 minutes. Once cool, cut into half-moons. Leave the oven on.
- Prepare the béchamel sauce: Melt the butter in a saucepan over low heat. Stir in the flour and cook for 2 minutes. Gradually add the warm milk, stirring continuously to prevent lumps. Cook for 20 minutes until smooth and thick, then mix in the Parmesan. Season to taste.
- Combine the vegetables: In a large bowl, mix the roasted aubergines, courgettes, onions, and tomato sauce. Adjust seasoning if needed.
- Assemble the lasagne: Grease a baking dish with the remaining olive oil. Layer the base with lasagne sheets, then add one-third of the vegetable mixture and one-quarter of the béchamel sauce. Repeat twice more, finishing with a layer of lasagne sheets and the remaining béchamel. Sprinkle with extra Parmesan.
- Bake the lasagne: Bake for 35 minutes until the pasta is tender and the top is golden brown.
- Serve: Let the lasagne rest for a few minutes before slicing. Serve with extra grated Parmesan, if desired. Enjoy!
Recipe Tips
- Roast the aubergines properly: Make sure to brush them with enough olive oil and season well. This helps them turn soft and flavorful without being dry.
- Let the béchamel thicken: Stir continuously while cooking the sauce to avoid lumps. It should be smooth and creamy before adding it to the lasagne.
- Layer evenly: Spread the vegetables and béchamel sauce in even layers to ensure every bite is balanced and full of flavor.
- Use hot milk for béchamel: Warm milk helps create a smooth sauce faster and prevents lumps from forming when mixed with flour and butter.
- Rest before slicing: Let the lasagne sit for at least 10 minutes after baking. This helps it set, making it easier to cut without falling apart.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover lasagne cool to room temperature. Then, transfer it to an airtight container or cover the baking dish tightly with foil. Store in the fridge for up to 4 days.
- Freeze: Once cooled, wrap the lasagne tightly in plastic wrap and foil or store it in a freezer-safe container. Freeze for up to 3 months. To serve, thaw it overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Cover the lasagne with foil to prevent drying out and bake for 20–25 minutes until heated through. Remove the foil for the last 5 minutes for a golden top.
Nutrition Facts
Serving Size: 1 portion
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 9g
- Total Carbohydrates: 48g
- Dietary Fiber: 6g
- Sugar: 10g
- Protein: 17g
Try More Jamie Oliver Recipes:
- Jamie Oliver Aubergine Daal
- Jamie Oliver Aubergine Burger
- Jamie Oliver Aubergine Curry
- Jamie Oliver Aubergine Pasta 5 Ingredients
Jamie Oliver Aubergine And Courgette Lasagne
Description
This delicious Jamie Oliver Aubergine and Courgette Lasagne is a hearty, vegetarian twist on a classic. With layers of roasted veggies, a rich tomato sauce, and a creamy Parmesan béchamel, it’s packed with flavor. Perfect for an easy weeknight meal or a cozy dinner, you can swap in your favorite vegetables for extra flexibility. Baked until golden and bubbling—pure comfort!
Ingredients
For the béchamel:
Instructions
- Preheat the oven: Preheat your oven to 200°C/180°C fan/400°F/Gas 6.
- Cook the onions and courgettes: Heat 1 tbsp olive oil in a non-stick frying pan over medium heat. Add the onions, courgettes, and a pinch of salt. Cook for 20 minutes until soft.
- Make the tomato sauce: In a separate saucepan, heat 1 tbsp olive oil. Add the garlic and fry for 30 seconds. Pour in the passata and cook for 20 minutes until thickened. Season with salt and pepper, then stir in the basil.
- Roast the aubergines: Brush both sides of the aubergine slices with olive oil and season with salt. Arrange them on a baking sheet lined with parchment paper. Bake for 15 minutes, flip them, and bake for another 15 minutes. Once cool, cut into half-moons. Leave the oven on.
- Prepare the béchamel sauce: Melt the butter in a saucepan over low heat. Stir in the flour and cook for 2 minutes. Gradually add the warm milk, stirring continuously to prevent lumps. Cook for 20 minutes until smooth and thick, then mix in the Parmesan. Season to taste.
- Combine the vegetables: In a large bowl, mix the roasted aubergines, courgettes, onions, and tomato sauce. Adjust seasoning if needed.
- Assemble the lasagne: Grease a baking dish with the remaining olive oil. Layer the base with lasagne sheets, then add one-third of the vegetable mixture and one-quarter of the béchamel sauce. Repeat twice more, finishing with a layer of lasagne sheets and the remaining béchamel. Sprinkle with extra Parmesan.
- Bake the lasagne: Bake for 35 minutes until the pasta is tender and the top is golden brown.
- Serve: Let the lasagne rest for a few minutes before slicing. Serve with extra grated Parmesan, if desired. Enjoy!
Notes
- Roast the aubergines properly: Make sure to brush them with enough olive oil and season well. This helps them turn soft and flavorful without being dry.
- Let the béchamel thicken: Stir continuously while cooking the sauce to avoid lumps. It should be smooth and creamy before adding it to the lasagne.
- Layer evenly: Spread the vegetables and béchamel sauce in even layers to ensure every bite is balanced and full of flavor.
- Use hot milk for béchamel: Warm milk helps create a smooth sauce faster and prevents lumps from forming when mixed with flour and butter.
- Rest before slicing: Let the lasagne sit for at least 10 minutes after baking. This helps it set, making it easier to cut without falling apart.
Jamie Oliver Aubergine And Courgette Lasagne