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Golden Aubergine & Courgette Veggie Lasagne

So many veggie lasagne end up too watery but this is deliciously cheesy, hearty fare. This is one of those recipes you can make on a Sunday, freeze and serve up midweek – if you can resist.

Roasted Vegetable Lasagne 2


1 aubergine, unpeeled and sliced lengthways ¼ inch thick
3 medium courgettes, unpeeled and sliced lengthways ¼ inch thick
150ml olive oil
1 tbsp dried oregano
Salt and freshly ground black pepper
3 cloves minced garlic
10 lasagne sheets
450g fresh whole milk ricotta
225g garlic and herb goat cheese
2 extra-large eggs, lightly beaten
Bunch of fresh basil leaves, lightly chopped
100g freshly grated Parmesan cheese
4 jars marinara sauce (around 250g per jar)
450g fresh mozzarella, thinly sliced


  1. Preheat your oven to 190°C. Place the aubergine and courgette strips in single layers on a few baking trays
  2. Brush both sides of the vegetables generously with olive oil. Arrange again on the baking tray and sprinkle oregano, salt and pepper on top
  3. Roast for 25 minutes
  4. Take the trays out of the oven and sprinkle garlic evenly on top; roast for another 5 minutes, or until the vegetables are cooked through. Remove from the oven and lower the temperature to 175°C
  5. Fill a large bowl with half hot tap water and half boiling water. Add the lasagne sheets and soak them for 15 minutes. Swirl occasionally so they don’t stick together; drain and leave to one side
  6. Whilst the sheets are soaking, combine the ricotta, goat cheese, eggs, basil, half the Parmesan, 1 ½ tsp salt, and 1 tsp black pepper in your stand mixer bowl. Use the beater attachment to mix together
  7.  In a large baking dish, spread 1 jar of the marinara sauce across the bottom; arrange a third of the vegetables on top then a layer of lasagne sheets. Next add a third of the mozzarella, and a third of the ricotta mixture in large dollops. Repeat twice, starting with the marinara
  8. Spread the last jar of marinara on top and sprinkle the rest of the Parmesan on top
  9. Bake for an hour or slightly longer, until the lasagne is browned and bubbly
  10. Allow to rest of 10 minutes then tuck in

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