Dive into the comforting layers of my Aubergine Lasagne, a vegetarian delight perfect for when you're skipping meat or just fancy a veggie-rich dish. This recipe showcases succulent aubergine slices layered with a rich tomato sauce, lighter creamy béchamel, and a golden, cheesy topping, creating a harmony of flavours and textures.
Healthy and satisfying, this lasagne proves that going meatless doesn't mean compromising on taste. Whether you're a vegetarian or simply exploring meat-free options, this aubergine lasagne is sure to impress and become a cherished favourite in your weekly meal plans.
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Calories in Vegetarian Aubergine Lasagne
This lasagne serves 4 and is 342 calories per serving.
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 300+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
Inspiration for Aubergine Lasagne
When an aubergine needed to be used up in my kitchen, it sparked a culinary adventure that led me away from the familiar path of making a gratin. Inspired by my affection for Greek cuisine and dishes like Healthier Moussaka or Moussaka Meatballs as well as this Mediterranean Layered Bake, I embarked on creating this Aubergine (Eggplant) Lasagne, a decision that resulted in a truly delicious experience.
This lasagne is not just a dish; it's a celebration of the aubergine, transformed into a delicious, cheesy, and utterly satisfying meal.
Variations and Additions for Aubergine Lasagne
Transform your Vegetarian Lasagne with these delightful variations and additions, perfect for customizing the dish to your preferences or just for trying something new:
- Swap Aubergine: Replace aubergine with sauteed courgette (zucchini) or mushrooms for a different vegetable layer.
- Go Greener: Add layers of spinach or kale to introduce more greens into your lasagne.
- Creamy Layer: Consider incorporating a layer of ricotta mixed with herbs for a richer texture.
- Nutty Topping: Sprinkle pine nuts on top before baking for a crunchy finish.
- Experiment with Seasonings: Elevate the taste by adding smoked paprika for a smoky flavour, or introduce some heat with cayenne or red pepper flakes. Adjust the quantities to suit your preference and give the lasagne an extra flavour dimension.
These variations provide a roadmap to making the Vegetarian Lasagne your own, whether you're sticking to the veggie theme or adapting it to include some meat.
Lighter Bechamel Sauce
When it comes to the yummy white sauce you expect on a delicious lasagne, you will not find eggs, yoghurt or quark in this recipe, mainly because those really do not belong on a lasagne and are not creamy or decadent like you expect with a traditional bechamel sauce.
A yummy healthier bechamel sauce can easily be made using milk, starch and some cheese and seasoning and it tastes just as good without use butter. Best of all it doesn't add a huge amount of calories either, so why would you ever ruin a lasagne by topping it with quark, eggs or yoghurt - no thanks!!!
Sides for Aubergine (Eggplant) Lasagne
Here are some Perfect Side Dishes to Accompany Your Lasagne:
- Simple Side Salad: Enhance your lasagne meal with a refreshing salad, featuring a mix of lettuce, cucumber, red onion, tomatoes and shredded carrot. This adds a crisp, fresh contrast to the rich lasagne.
- Oven Baked Chips: For those who love a classic pairing, our Oven Baked Chips offer a healthier alternative to traditional fries. They're crispy, golden, and utterly delicious, making them a fantastic side for your lasagne.
- Garlic and Herb Potato Wedges: If you're a fan of potatoes but looking for a twist, try our Garlic and Herb Potato Wedges. Infused with the flavors of garlic and herbs, these wedges are a robust and savory option that pairs beautifully with the lasagne.
With these side dish choices, you can tailor your lasagne meal to suit any preference, whether you're in the mood for something light and refreshing or hearty and indulgent.
More Vegetarian Recipes
Fancy some other vegetarian recipes? Check out these:
- Chickpea Vegetable Chilli (Stove Top and Instant Pot)
- Creamy Mushroom Stroganoff
- Spicy Lentils and Spinach (Stove Top and Instant Pot)
- Creamy Coconut Potato Curry
- Hoisin Eggplant and Edamame
- Mushroom Risotto
or if you would like more recipe ideas or sides to make with this recipe - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Vegetarian Aubergine Lasagne
Yep, you sure can, it is best frozen all made up in a dish and before baking, but I have also frozen it completely cooked too and it's fine.
To reheat, I fully defrost and then warm up in the oven or microwave until piping hot throughout. You could make it up in 4 little containers too instead of one big dish and just cook the portions you want and then freeze the ones you don't for another day.
Absolutely. You can assemble the lasagne and refrigerate it for up to a day before baking. Just cover it tightly with foil or plastic wrap.
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Recipe Card
Vegetarian Aubergine (Eggplant) Lasagne
Dive into the comforting layers of my Aubergine Lasagne, a vegetarian delight perfect for when you're skipping meat or just fancy a veggie-rich dish.
Ingredients
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 1 red bell pepper, chopped
- 2 cloves of garlic, crushed
- 400g (14oz) of passata
- 2 tablespoons of tomato paste
- 1 cup (240ml) of vegetable stock
- splash of balsamic vinegar
- 1 large aubergine (eggplant)
- 6 oven-ready lasagne sheets (may need more depending on size of your lasagne sheets)
- 2 teaspoons of Italian seasoning
- salt and black pepper
- olive oil spray oil
For the topping:
- 240ml (1 cup) of 2% milk
- 60g (2oz) of mature cheddar
- 1 tablespoon of cornstarch
- pinch of mustard powder
- salt and pepper to season
- 50g (1.5oz) of Mozzarella
Instructions
- Spray a frying pan over medium heat with olive oil spray. Add the onion and garlic and cook until softened.
- Add the carrot and red bell pepper and cook for a further 3 mins.
- Add passata, tomato paste, stock, balsamic vinegar, and Italian seasoning.
- Bring to the boil, then reduce heat, cover and simmer until sauce reduces and thickens.
- Preheat oven to 160c fan, 180c, 350f or gas mark 4
- In the meantime slice the aubergine into slices (not too thick)
- Add to a colander and rinse with water, sprinkle with a little salt and pat dry
- Place on a baking tray lined with parchment, spray over the top with spray oil and bake until softened (approx 20-30 mins)
- Raise temp to 180c fan, 200c, 400f or gas mark 6
- Spray a lasagne dish with some olive oil spray
- Line the bottom of a square ovenproof dish with half the vegetable mix, then half the aubergine slices in a layer.
- Then top with 3 sheets of lasagne.
- Add the remaining vegetable mix, the rest of the aubergine slices and then the final 3 sheets of lasagne.
- Set the dish aside while you make the topping.
- Place a small saucepan over medium heat, add the milk, mix the cornstarch with a little cold water and add this into the milk with the mustard powder. Whisk constantly until the sauce starts to thicken, then add in 30g (1oz) cheddar until melted and creamy.
- Pour this over the top of the lasagne, then season the top well with salt and black pepper.
- Finish off with the mozzarella and remaining cheddar cheese and bake in the oven until golden (approx 30-40 mins).
- Serve with your choice of sides.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Vegetarian Friendly
- Gluten Free Friendly: use gluten free lasagne sheets and stock
- Freezer Friendly ❄️
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 342Total Fat 12gSaturated Fat 5gCholesterol 26mgSodium 835mgCarbohydrates 46gFiber 8gSugar 17gProtein 16g
Lisa Evrae says
Happy New Year xxx
I think between various accounts I have lost you on FB. How are you and were the scales good to you over the holiday season?
Glad you are still uploading your recipes, I have your enchiladas penciled in for this next week
Anonymous says
Happy New Year to you too.You can find me on facebook under Slimming Eats 🙂
Janine says
Very delicious. I love handmade lasagne,. the ones you can buy aren't even half as good.
http://www.kochrezept-backrezept.de
Rachael Kennedy says
That looks great! I'm a bit confused though, you only get 1 Healthy extra per day, so have you synned the other cheeses and milk??
Siobhan (Slimming Eats) says
there are 4 HEa's and 3.5 syns in the entire recipe. But it serves 4 people, which equates to 1 HEa and 1 syn per person
Cola Whitworth says
I made this last night and it was very much enjoyed by all the family including my 2 little ones (2.5yr & 1yr olds) just used low salt stock! Everyone wanted seconds...think we will need to make a bigger one next time! Thank you
Cleardee1 says
The White sauce ingredients list 60g Parmesan but you only mention mixing in 30g of Parmesan to the sauce. What do you do with the remaining 39g? Sprinkle it on top allomg with mozzerella ?
Sharyn says
Did you pre boil the lasagne noodles?
Thanks
Shevy (Slimming Eats) says
I use oven ready lasagne sheets, so those don't need pre boiling, if you don't use those then yes you will need to parboil 🙂