Aubergine, courgette and pepper lasagne recipe

Click to rate
(80 ratings)
Sending your rating
  • Vegetarian








30 min


55 min

Nutrition per portion

Calories 755 kCal 38%
Fat 40g 57%
  -  Saturates 16g 80%

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


  • 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


  • 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!

Click to rate
(80 ratings)
Sending your rating

More Recipe Ideas