Nigella Vegetable Lasagna ​Recipe

This delicious vegetable lasagna is a creamy, hearty, and nutritious dish perfect for any occasion. Packed with fresh vegetables and layered with rich bechamel sauce, it’s an easy, comforting meal that can be made ahead. Feel free to swap ingredients for what you have on hand—it’s flexible and full of flavor!

Ingredients Needed:

For the Lasagne:

• 2 aubergines
• 2 onions, chopped
• 3 cloves garlic, crushed
• 1 carrot, chopped
• 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
• 1 packet lasagne sheets
• 300g spinach
• 50g Parmesan cheese, grated
• 60g Cheddar cheese, grated

For the Bechamel Sauce:

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

How To Make Vegetable Lasagna ​Recipe:

1. Prepare the Aubergines: Slice the aubergines thinly, sprinkle them with salt, and let them sit for 20 minutes. Afterward, rinse and grill them until browned under moderate heat.
2. Cook the Vegetable Sauce: Heat some olive oil in a large pan and cook the chopped onions until golden. Add the chopped carrot and crushed garlic, and cook for a few minutes. Stir in the sliced mushrooms and chopped red pepper, cooking until tender. Add the tomato paste, balsamic vinegar, red wine, tinned tomatoes, and sugar. Bring the mixture to a boil for 1–2 minutes, then reduce the heat and simmer for 1 hour. Stir in the fresh basil just before serving. It’s ideal to make this sauce a day ahead to allow the flavors to develop.
3. Make the Bechamel Sauce: In a separate pan, melt the butter over low heat, then stir in the flour and cook for a few minutes until golden. Meanwhile, heat the milk and gradually add it to the flour-butter mixture, stirring constantly. Simmer for 2 minutes until thickened. Stir in the ricotta cheese until smooth, then season with salt and pepper.
4. Assemble the Lasagna: Preheat the oven to 180°C (350°F). In a large ovenproof dish, spread a thin layer of the vegetable sauce at the bottom. Layer some lasagne sheets on top, then add a layer of the tomato mixture, followed by the spinach, then a layer of grilled aubergine, and a layer of bechamel sauce. If possible, repeat the layers, finishing with a final layer of lasagne sheets and bechamel sauce on top.
5. Finish and Bake: Sprinkle the grated Parmesan and Cheddar cheeses on top. Bake in the preheated oven for 45–50 minutes, or until the cheese is golden and the pasta is cooked.
6. Rest and Serve: Let the lasagna rest for 10 minutes before cutting and serving.

Recipe Tips:

• Salt the Aubergines: Salting the aubergines before grilling removes extra moisture and bitterness, improving texture and taste.
• Make the Sauce Ahead: The tomato sauce tastes better the next day, so make it ahead to let the flavors develop.
• Use Fresh Basil: Fresh basil adds a great, fragrant flavor to the dish. Try not to skip it!
• Layer Carefully: Layer the lasagna evenly to avoid soggy pasta. Don’t overload one layer with too much sauce or spinach.
• Rest Before Serving: Let the lasagna sit for 10 minutes before serving. This helps the layers set and makes it easier to cut and serve.

How To Store & Reheat Leftovers?

• Refrigerate: Let the lasagna cool to room temperature. After that, cover it and store it in the fridge for 3-4 days.
• Freeze: After the lasagna cools, wrap it tightly and freeze for up to 3 months.
• Reheat: Heat in a pan over medium heat for 10 minutes, adding a little water or sauce to keep it moist.

Nutrition Facts:

• Calories: 300 kcal
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 880mg
• Potassium: 440mg
• Total Carbohydrate: 33g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 16g

Try More Nigella Lawson Recipes:

• Nigella Mushroom Lasagna ​Recipe
• Nigella Vegetarian Lasagna Recipe
• Nigella Vegetable Tagine