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Squash and eggplant lasagna

No need to choose between a creamy sauce and tomato-based, this vegetarian lasagna has a bit of both.
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Fusion, Italian
Servings: 4 -6
Calories: 618kcal
Author: Caroline's Cooking
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Ingredients

  • 1 lb butternut squash 500g, approx 410g peeled and seeded weight
  • 2 eggplant or 1 large aubergine, approx 600-630g
  • ½ onion large
  • 14 oz finely chopped tomatoes 400g
  • 1 tbsp fresh basil finely chopped
  • 1 tbsp olive oil
  • ½ tsp sugar
  • 1 tbsp butter
  • 1 ½ tbsp flour
  • 1 cup milk 240ml
  • ½ cup Jarlesberg 500g, grated
  • 5 sheets lasagna pasta 4-6 depending on your dish no pre-cook lasagna sheets
  • 8 oz fresh mozzarella 1 ball, approx
  • ¼ cup parmesan 10g, grated

Instructions

  • Preheat oven to 375F/190C
  • Dice the squash and eggplant into fairly small cubes - around ½in/ 1cm. Dice the onion.
  • Roast squash in one dish and eggplant/aubergine and onion in another, drizzling both with a little olive oil, salt and pepper, for around 30mins.
  • When the vegetables are almost done, make the sauces. Warm the chopped tomatoes in a pan over a medium heat along with the basil, oil and sugar. Cook for a minute or two then set aside.
  • In another pan, melt the butter and once starting to bubble, add the flour. Cook for a couple minutes until starting to go nutty.
  • Reduce the heat and add the milk a little at a time. Once all added and smooth, add the Jarlesberg and stir in so that it melts. Set aside.
  • Once cooked, add the eggplant/aubergine to the tomato sauce and the squash to the cheese sauce.
  • Start layering up the lasagna - place half the eggplant/aubergine mixture in first, add a layer of pasta, then the squash mixture followed by another layer of pasta and finally the rest of the eggplant/aubergine.
  • Break up the mozzarella and dot over the top and then sprinkle over the parmesan.
  • When ready, bake in the oven for approx 40 mins until gently golden on the top.

Nutrition

Calories: 618kcal | Carbohydrates: 65g | Protein: 29g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 77mg | Sodium: 748mg | Potassium: 1345mg | Fiber: 11g | Sugar: 18g | Vitamin A: 13020IU | Vitamin C: 39.1mg | Calcium: 647mg | Iron: 3.3mg