Vegetable Lasagne (No Pasta)
This vegetable lasagne proves you don't need pasta sheets at all: juicy slices of aubergine and courgette step in for the classic layers and give the whole dish a wonderfully light texture. A tangy tomato sauce with Parmesan brings everything together, and a golden, bubbling cheese crust makes this a real oven-baked treat. With just three servings, it's perfect for an easy midweek dinner.
Ingredients
- 2 aubergines
- 2 courgettes
- 4-5 tomatoes, 2 of them diced for the sauce
- 20 g Parmesan
- 300 g passata, sieved tomatoes
- cheese, for topping, as much as you like
- pepper, to taste
- herbs and spices, e.g. oregano, basil, rosemary, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 3 Servings |
|---|---|---|
| Calories | 239 kcal | 717 kcal |
| Carbohydrates | 17 g | 51 g |
| Protein | 20 g | 60 g |
| Fat | 8 g | 24 g |
| Fibre | 5 g | 15 g |
| of which sugar | 10 g | 30 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Wash and dry the vegetables. Cut the aubergines and courgettes into long, thin slices (a mandoline works well here). Dice 2 of the tomatoes and slice the rest.
- Bring the diced tomatoes, passata and Parmesan to a brief boil in a pan. Season with oregano, pepper and any other herbs you like.
- Preheat the oven to 180C (fan 160C). Spread a layer of tomato sauce over the base of an ovenproof dish, then arrange alternating slices of aubergine, courgette and tomato on top.
- Repeat the layers until all the ingredients are used up. Cover the top layer with the remaining tomato sauce and scatter generously with cheese.
- Slide the dish into the preheated oven and bake for about 20 to 30 minutes, until the cheese is golden and bubbling. Serve hot.
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Nutrition facts per serving (estimate)
| Calories | 239 kcal |
|---|---|
| Carbohydrates | 17 g |
| Protein | 20 g |
| Fat | 8 g |
| Fibre | 5 g |
| of which sugar | 10 g |
Frequently asked questions
Which cheese is best for the topping?
Mozzarella, grated Gouda or Emmental all work well. They melt evenly and give a lovely golden colour.
Do I need to salt or pre-cook the vegetables?
The original recipe doesn't call for it. If you'd like less liquid in the finished bake, sprinkle the aubergine and courgette slices with salt, leave for about 15 minutes, then pat dry before layering.
Is this vegetable lasagne gluten-free?
Yes, since there are no pasta sheets, the recipe is naturally gluten-free. Just check the cheese packaging for any relevant labelling.
What goes well as a side?
A turkey escalope makes a great savoury addition if you'd like something more substantial alongside.
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