Dinner

Vegetable Lasagne

Layers of roasted aubergine and courgette, rich tomato sauce and creamy white sauce between sheets of lasagne — a veggie classic.

StandardVegetarian
127
kcal
5g
Protein
13g
Carbs
6g
Fat
£0.40
Per Serving
⏱ Prep: 15 min 🍳 Cook: 50 min 🍽 Serves 4
🛒 Ingredients
IngredientAmountCalories
Semi-Skimmed Milk 300ml semi-skimmed milk 150 kcal
Cheddar Cheese 75g cheddar 312 kcal
Tinned Tomatoes 1 tin chopped tomatoes 72 kcal
Courgettes 2 courgettes 36 kcal
Olive Oil 1.5 tbsp olive oil 132.6 kcal
Passata 200g passata 48 kcal
Aubergine 1 large aubergine 75 kcal
Mozzarella (ball) 1 ball mozzarella 350 kcal
Unsalted Butter 20g unsalted butter 148.8 kcal
Tomato Purée 2 tbsp tomato purée 23.1 kcal
Plain Flour 20g plain flour 68.2 kcal
Lasagna Sheets 200g lasagna sheets 714 kcal
👨‍🍳 Method
  1. 1Preheat oven to 200°C. Slice aubergine and courgette; toss with olive oil and roast 20 minutes.
  2. 2Fry onion and garlic in a large pan for 5 minutes. Add tinned tomatoes, passata and tomato purée. Simmer 15 minutes.
  3. 3Make white sauce: melt butter, whisk in flour and cook 1 minute. Gradually add milk, stirring, until smooth and thick. Season.
  4. 4In a baking dish, layer: tomato sauce, lasagne sheets, roasted veg, white sauce, repeat twice.
  5. 5Top with mozzarella and cheddar.
  6. 6Bake 30 minutes until golden, bubbly and the pasta is tender.

Want a full week of meals like this?

Get a personalized 7-day meal plan based on your calories, budget, and preferences.

Create Your Free Plan →