Vegetable lasagna with spinach and feta

Ingredients

• 1courgette
• 1aubergine
• 2 tablespoonsolive oil
• 1onion
• 2 clovesgarlic
• 4 sprigsoregano
• 200 gfresh spinach
• 150 mlcooking cream
• 150 mlfeta cheese
• 50 ggrated cheese
• 600 mlvegetable stock
• 5 tablespoonsbutter
• 2 to 3 tablespoonsplain or wholemeal flour
• 1 packagelasagna sheets

Instructions

1. 1

   Roast the vegetables

   Heat the oven to 220°C and prepare the vegetable stock. Cut the courgette and aubergine into thin rounds, arrange them on a flat baking tray, drizzle with olive oil and season with a little salt and pepper. Roast for about 10 minutes, then remove the tray while leaving the oven on at 220°C.

2. 2

   Start the sauce

   Finely chop the onion and crush the garlic. Melt the butter in a large wok or pan over a medium heat, then sauté the onion and garlic. Stir in the flour and cook briefly, stirring quickly until it forms a paste.

3. 3

   Add the stock

   Pour in about 200 ml of stock and whisk until the sauce thickens. Repeat with another 200 ml, then gradually stir in the remaining stock. Bring the sauce to a gentle simmer.

4. 4

   Wilt the spinach

   Strip the oregano leaves from the sprigs and roughly chop them. Add the oregano and spinach to the sauce and let the spinach wilt gently. Stir in the cooking cream, then season with salt and pepper.

5. 5

   Layer the lasagna

   Grease a baking dish with a little butter or olive oil. Spread in a layer of sauce, cover with lasagna sheets and press them firmly into the sauce. Add some courgette and aubergine, then scatter roughly a third of the crumbled feta over the top. Repeat these layers two more times, finishing with sauce.

6. 6

   Bake until golden

   Sprinkle the grated cheese over the lasagna and bake at 220°C for 25 minutes, until the cheese is golden brown.

What is vegetable lasagna?

Lasagna is an Italian baked pasta dish made by stacking sheets with sauce and other fillings. This version replaces a meat-based filling with courgette, aubergine and spinach, and brings a salty, tangy note with feta.

Roasting the sliced vegetables first helps them soften before layering. The spinach and oregano are folded into a creamy stock sauce, so the pasta and vegetables bake together under a golden cheese topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 25g protein, 75g carbs, 34g fat.

The lasagna sheets and flour provide most of the carbohydrates, while butter, olive oil, cooking cream and cheese contribute much of the fat. Feta, grated cheese and the pasta provide some protein, alongside smaller amounts from the vegetables. Pair a portion with a generous salad or other vegetables to balance the plate.

The vegetables

Thin slices: cut the courgette and aubergine to a similar thickness so they roast and layer evenly. A brief spell in the oven gives them a head start without making them too soft to handle.

Fresh spinach: add it to the hot sauce and let it wilt gently. It reduces considerably, making it easier to distribute through the sauce.

Building the sauce

Flour and butter: cook the flour briefly with the softened onion and garlic to make the base for a thickened sauce. Stir briskly so it combines into a smooth paste.

Stock in stages: whisk in the first 200 ml, then the next 200 ml, before adding the remainder gradually. This staged addition helps the sauce thicken without lumps; finish with the cream and oregano.

Layering without gaps

Sauce first: spread sauce across the base of the dish before adding pasta sheets, and press them into it. This gives the sheets contact with moisture as the lasagna bakes.

Feta between layers: crumble roughly a third over each vegetable layer, as directed, and keep the final surface covered with sauce before adding the grated cheese.

Baking and doneness

Hot oven: keep the oven at 220°C after roasting the vegetables, then bake the assembled dish for 25 minutes. The grated cheese should be golden brown when it is ready.

Rest briefly: let the dish settle for a few minutes after baking before serving. This makes the layers easier to lift out neatly.

What to serve alongside

Fresh salad: serve with crisp leaves, tomato or cucumber to add a cool contrast to the rich, creamy layers.

Extra vegetables: steamed green beans or a simple dressed side salad work well if you want to add more vegetables without changing the lasagna.

Recipe notes & tips

• Slice the courgette and aubergine evenly so the rounds roast at a similar rate.
• Whisk each addition of stock into the flour mixture before pouring in the next.
• Add the stock gradually while stirring to help keep the sauce smooth.
• Press the lasagna sheets into the sauce as you layer them.
• Check the cheese towards the end of baking and take the dish out when it is golden brown.

Variations

• Add mushrooms: sauté sliced mushrooms with the onion and garlic before making the sauce.
• Change the herbs: use fresh basil instead of oregano for a different herbal note.
• Use another cheese: replace the grated cheese topping with a similar melting cheese.
• Add more greens: fold extra spinach into the sauce in batches until wilted.
• Try wholemeal pasta: use wholemeal lasagna sheets if available.

Common mistakes to avoid

• Thick vegetable slices: they may remain firm after baking; cut the rounds thinly and evenly.
• Adding stock all at once: the sauce can turn lumpy; whisk it in gradually in the stated stages.
• Skipping the sauce base: dry pasta sheets may not soften evenly; spread sauce in the dish before layering.
• Overfilling the dish: layers can spill during baking; leave some space at the top.
• Baking by time alone: ovens vary; use the golden cheese topping as the visual cue.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in an oven until hot throughout, or microwave individual portions; add a splash of water if the sauce seems dry.

Frequently asked questions