Roasted Courgette and Aubergine Lasagne
Inspired by techniques from America's Test Kitchen.
A meat-free lasagne of roasted courgette and aubergine, garlicky tomato sauce, mozzarella and Parmesan.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- 2 baking trays
- frying pan (25 cm)
- measuring jug
- 23 x 33 cm baking dish
- foil
- baking tray (to catch drips)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 432 kcal |
| Protein | 20.2 g |
| Carbohydrate | 34.2 g |
| of which sugars | 7.4 g |
| of which free sugars | 0 g |
| Fat | 24.6 g |
| of which saturates | 10.9 g |
| Fibre | 5.2 g |
| Salt | 1.79 g |
Protein per 100 kcal
4.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Vegetables
- 450 g courgettes (zucchini), in 1 cm dice
- 450 g aubergines (eggplant), in 1 cm dice
- 3 tbsp extra-virgin olive oil
- 4 garlic cloves, finely chopped
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
Sauce
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 800 g tin crushed tomatoes
- 2 tbsp chopped basil or parsley
- 1.5 g fine sea salt or table salt about ¼ tsp
Assembly
- 15 no-pre-cook lasagne sheets
- 450 g mozzarella, grated
- 40 g Parmesan, finely grated
- 1
Roast the vegetables. Heat the oven to 200 °C (180 °C fan) with shelves in the upper and lower thirds. Toss the courgette and aubergine with the oil, garlic, salt and pepper, spread over the two oiled trays and roast about 35 min, turning now and then, until golden. Roasting drives off water so the layers stay firm.
- 2
Sauce. Warm the oil and garlic in the frying pan over medium heat for 2 min without browning, stir in the tomatoes and simmer 10 min. Add the herbs and salt, pour into the jug and top up with water to 830 ml; the extra liquid is what softens the no-cook sheets.
- 3
Layer. Spread 120 ml sauce over the base of the oiled dish and lay 3 sheets across, not touching. Spread over about 180 g vegetables, 120 ml sauce, 75 g mozzarella and 2 tbsp Parmesan. Repeat 3 more times, then add the last sheets, the remaining sauce, mozzarella and Parmesan.
- 4
Bake. Cover with oiled foil and bake on the middle shelf at 190 °C (170 °C fan) for 15 min, then uncover and bake about 25 min until bubbling and spotted brown. Rest 10 min.
Storage
Cool, cover and refrigerate within 2 hours for up to 3 days, or freeze portions for up to 2 months. Reheat covered in a 180 °C oven until piping hot (74 °C) in the centre.
