Aubergine, courgette and pepper lasagne recipe

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  • Vegetarian
serves: 6
Skill: easy
Cost: cheap
Prep: 30 min
Cooking: 55 min

Nutrition per portion

RDA
Calories 755 kCal 38%
Fat 40g 57%
  -  Saturates 16g 80%
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  • A rich and indulgent vegetarian lasagne that even non-veggies will love – definitely one to add to your recipe book! This recipe from Essentials is really tasty and rich

    Ingredients

    • 2 red onions, peeled and cut into thin wedges
    • 1 medium aubergine, cut in cubes
    • 2 courgettes, halved lengthways and sliced about 1cm thick
    • 3 mixed peppers, deseeded and roughly chopped
    • 2tbsp olive oil
    • 2x400g tin chopped tomatoes
    • 250ml dry white wine
    • 2tsp dried oregano
    • 1tsp sugar
    • 100g sun-blush tomatoes, roughly chopped
    • 250g pack Merchant Gourmet ready to eat Beluga Lentils
    • small bunch basil, chopped
    • 100ml milk
    • 2tsp cornflour
    • 250g tub mascarpone
    • 100ml single cream
    • 50g Parmesan, finely grated, optional (not suitable for vegetarians)
    • 300g pack fresh lasagne
    • 2x250g balls reduced-fat mozzarella, torn

    Method

    • Heat oven to Mark 7/220°C. Drizzle the onions, aubergine, courgettes and peppers with oil, season and roast for 20-25 mins, stirring once, until golden.

    • Reduce oven to Mark 6/200°C.Simmer chopped tomatoes, wine, oregano, sugar and sun-blush tomatoes for 15 mins, add the lentils, roasted veg and basil. In a bowl, mix the milk and cornflour, then whisk in mascarpone, cream and Parmesan; season well.

    • Spoon a third of the veg sauce into a 2.5-litre ovenproof dish, top with a layer of lasagne, add a third more veg sauce, half the mascarpone mix, more lasagne, the remaining sauce, lasagne, then remaining mascarpone mix. Scatter over mozzarella, and bake for 35-40 mins.

    Top tip for making Aubergine, courgette and pepper lasagne

    Make ahead and reheat – the flavours taste even better after they’ve got to know each other a bit!

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