Nigella Vegetarian Lasagna Recipe

This delicious vegetarian lasagna from Nigella is a creamy, hearty dish full of rich flavors. With layers of savory tomato sauce, tender aubergines, and a luscious béchamel, it’s a satisfying meal that’s easy to make. Feel free to swap in your favorite veggies for a personalized touch!

Ingredients Needed:

For the Lasagna:

• 2 aubergines (eggplants), thinly sliced
• 2 onions, chopped
• 3 cloves garlic, minced
• 1 carrot, finely chopped
• 100g / 3.5 oz mushrooms, sliced
• 1 red pepper, sliced
• 800g / 28 oz tinned tomatoes
• 2 tablespoons tomato paste
• 250ml / 1 cup red wine
• 1 tablespoon balsamic vinegar
• 1 tablespoon sugar
• 15g / 0.5 oz fresh basil, chopped
• 1 packet lasagne sheets (no-boil recommended)
• 300g / 10.5 oz spinach
• 50g / 1.75 oz Parmesan cheese, grated
• 60g / 2 oz Cheddar cheese, grated

For the Béchamel Sauce:

• 60g / 4 tablespoons butter
• 3 tablespoons plain flour
• 500ml / 2 cups milk
• 250g / 9 oz ricotta cheese
• Salt and pepper to taste

How To Make Vegetarian Lasagna:

1. Prepare the Aubergines: Salt the sliced aubergines and leave them for 20 minutes. Rinse, pat dry, and grill until browned.
2. Cook the Vegetables: In a large pan, heat olive oil and cook the onions until golden. Add garlic and carrots, cooking for a few minutes. Add mushrooms and red pepper, cooking until soft.
3. Make the Sauce: Stir in tomato paste, vinegar, red wine, tinned tomatoes, and sugar. Boil briefly, then simmer for 1 hour. Add basil at the end.
4. Prepare the Béchamel: Melt butter in a pan over low heat. Add flour and stir until golden. Gradually whisk in warm milk until the sauce thickens, then simmer for a couple of minutes. Stir in ricotta and season with salt and pepper.
5. Assemble the Lasagna: Preheat oven to 180°C / 350°F. In a large baking dish, layer the tomato sauce, lasagne sheets, spinach, aubergines, and béchamel. Repeat the layers, ending with béchamel on top. Sprinkle with Parmesan and Cheddar.
6. Bake and Serve: Bake for 45-50 minutes until golden. Let rest for 10 minutes before serving.

Recipe Tips:

• Layer Carefully: Make sure to layer your ingredients evenly for consistent flavors in every bite.

• Choose Your Cheeses: For a more intense flavor, try adding mozzarella or a touch of Gruyère.

How To Store & Reheat Leftovers:

Refrigeration: Place the lasagna in an airtight container or cover the dish tightly with plastic wrap. It can be stored in the fridge for up to 3 days.

Freezing: For longer storage, wrap individual portions in plastic wrap and place them in an airtight container or freezer bag. This can be frozen for up to 2 months.

Reheat: For a quick option, place a slice in a non-stick skillet over low heat. Cover and warm for about 5-7 minutes, adding a splash of water to create steam and help heat through.

Nutrition Facts:

• Calories: 450
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 500mg
• Potassium: 850mg
• Total Carbohydrates: 50g
• Dietary Fiber: 8g
• Sugars: 15g
• Protein: 20g

Try More Nigella Lawson Recipes:

• Nigella Vegetarian Moussaka
• Nigella Fish Lasagne
• Nigella Vegetarian Moussaka