Vegetarian Aubergine Lasagne

Aubergine Lasagne - Whether you are vegetarian or just fancy a meatless meal, this (Eggplant) Aubergine Lasagne is delicious and healthy.

Vegetarian Eggplant (Aubergine) Lasagne

I had an Aubergine (Eggplant) that needed to be used up (one of my favourite vegetables) and was originally going to make a gratin. Instead, thinking about my love of Greek dishes and things like this Healthier Moussaka or Moussaka Meatballs or even this yummy Mediterranean Layered Bake, I decided on this (Eggplant) Aubergine Lasagne and boy was it delicious.

Even meat lovers will enjoy this dish, as it is filling, cheesy and delicious!!

Healthy Vegetable Lasagne 

As well as the aubergine (eggplant) this delicious lasagne includes other healthy delicious vegetables, like celery, carrot and bell peppers.

But feel free to add some additional vegetables of your choice, to pack it out even further. Just be aware that other vegetables may release more liquid, so it's best to saute them first, especially things like mushrooms or zucchini (courgette)

Light Bechamel Sauce

When it comes to the yummy white sauce you expect on a delicious lasagne, you will not find eggs, yoghurt or quark in this recipe, mainly because those really do not belong on a lasagne and are not creamy or decadent like you expect with a traditional bechamel sauce.

A yummy healthier bechamel sauce can easily be made using milk, starch and some cheese and seasoning and it tastes just as good without use butter. Best of all it doesn't add a huge amount of calories either, so why would you ever ruin a lasagne by topping it with quark, eggs or yoghurt - no thanks!!!

Vegetarian Parmesan

You will notice in this recipe that I use parmesan and I know traditional parmesan is not vegetarian, but here this side of the Atlantic we can get Parmesan that is vegetarian friendly. It's not proper Parmesan Reggiano, but it's a good substitute and has the strong cheese taste you expect.

If you can't get this where you live, just swap for a Vegetarian friendly hard cheese or even some white mature cheddar will be fine. 

Can I freeze this lasagne?

Yep, you sure can, it is best frozen all made up in a dish and before baking, but I have also frozen it completely cooked too and it's fine.

To reheat, I fully defrost and then warm up in the oven or microwave until piping hot throughout. You could make it up in 4 little containers too instead of one big dish and just cook the portions you want and then freeze the ones you don't for another day.

Sides for Aubergine (Eggplant) Lasagne

I like to serve this lasagne with a simple side salad. Usually just baby greens, cucumber, red onion and tomatoes with a light vinaigrette 

Some just can't have lasagne without a side serving of chip (fries) and we have the perfect recipe for this Oven Baked Chipsor if you are more a potato wedges time person, then how about this yummy Garlic and Herb Potato Wedges

More Vegetarian Recipes

Fancy some other vegetarian recipes? Check out these:

• CHICKPEA VEGETABLE CHILLI (STOVE TOP AND INSTANT POT)
• CREAMY MUSHROOM STROGANOFF
• SPINACH PASTA BAKE
• 4 INGREDIENT QUICK LENTIL CURRY
• MEDITERRANEAN LAYERED BAKE
• HEALTHY MATAR PANEER CURRY
• CREAMY GARLIC MUSHROOMS WITH ROASTED JACKET POTATOES
• VEGETABLE AND BEAN STEW (STOVE TOP AND INSTANT POT)
• VEGAN CREAMY COCONUT MUSHROOM LENTILS (STOVE TOP AND INSTANT POT)

or head on over to my Full Recipe Index with over 900 delicious Slimming Eats and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, value and smart points etc

Originally created on 4 January 2011 and updated on 10 May 2020

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Vegetarian Aubergine (Eggplant) Lasagne

Yield: SERVES 4

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 25 minutes

Aubergine Lasagne - Whether you are vegetarian or just fancy a meatless meal, this (Eggplant) Aubergine Lasagne is healthy and delicious.

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Ingredients

• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 1 red bell pepper
• 2 cloves of garlic
• 240ml (1 cup) of canned crushed tomatoes (or use passata)
• 1 tablespoon of tomato paste (use 2 if using passata)
• 480ml (2 cups) of vegetable stock
• splash of balsamic vinegar
• 1 large aubergine (eggplant)
• 6 oven-ready lasagne sheets (may need more depending on size of your lasagne sheets)
• sprinkling of Italian herbs
• salt and black pepper
• olive oil spray oil

For the topping:

• 240ml (1 cup) of 2% milk
• 60g (2oz) of vegetarian-friendly parmesan (or similar hard cheese, mature cheedar is good too) -
• 1 tablespoon of cornstarch
• pinch of mustard powder
• salt and pepper to season
• 50g (1.5oz) of Mozzarella

Instructions

1. Spray a frying pan over medium heat with olive oil spray. Add the onion and garlic and cook until softened.
2. Add the carrot and red bell pepper and cook for a further 3 mins.
3. Add crushed tomatoes, tomato paste, stock, balsamic vinegar, and Italian herbs.
4. Bring to the boil, then reduce heat, cover and simmer until sauce reduces and thickens.
5. Preheat oven to 180c (fan 160c), 350f or gas mark 4
6. In the meantime slice the aubergine into slices (not too thick)
7. Add to a colander and rinse with water, sprinkle with a little salt and pat dry
8. Place on a baking tray lined with parchment, spray over the top with spray oil and bake until softened (approx 20-30 mins)
9. Raise temp to 200c/fan 180c/ 400f or gas mark 6
10. Spray a lasagne dish with some olive oil spray
11. Line the bottom of a square ovenproof dish with half the vegetable mix, then half the aubergine slices in a layer.
12. Then top with 3 sheets of lasagne.
13. Add the remaining vegetable mix, the rest of the aubergine slices and then the final 3 sheets of lasagne.
14. Set the dish aside while you make the topping.
15. Place a small saucepan over medium heat, add the milk, mix the cornstarch with a little cold water and add this into the milk with the mustard powder. Whisk constantly until the sauce starts to thicken, then add in 30g (1oz) parmesan cheese until melted and creamy.
16. Pour this over the top of the lasagne, then season the top well with salt and black pepper.
17. Finish off with the mozzarella and remaining parmesan cheese and bake in the oven until golden (approx 30-40 mins).
18. Serve with your choice of sides.
19. Enjoy!!

Notes

Please see below for full nutritional info and additional details about recipe:

• Calories - scroll down to nutritional info box
• WW Points and other Slimming or Weight Loss programs -   due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values. 

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Nutrition Information

Yield 4 Serving Size 1 SERVING
Amount Per Serving Calories 320Total Fat 8.8gSaturated Fat 5.3gCholesterol 26mgSodium 835mgCarbohydrates 22gFiber 4.3gSugar 11gProtein 13.9g

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