Eggplants are such a meaty and satisfying vegetable, that they really do lend themselves well to a lasagne dish.
Simple Eggplant Lasagne
8
servings20
minutes40
minutes150
kcal1
hourLayers of tender eggplant, rich tomato sauce, and cheese baked to perfection, offering a lighter twist on traditional lasagne.
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Ingredients
For The Sauce
2 tbsp Olive oil
2 Garlic cloves-minced
1 Onion, diced
900 gram Diced Tomatos-or crushed
1 tsp Dried oregano
0.5 tsp Dried thyme
0.5 tsp Dried basil
Salt and black pepper
For The Cheese
450 gram Ricotta cheese
3 Eggs
1 cup Parmesan-grated
1 cup Pizza blend cheese-or half cheddar, half mozzarella
For Lasagna
2 large Eggplant
2 tbsp Olive oil
Salt and black pepper
Directions
- Preheat oven to 180 degrees and slice eggplants into thin strips.
- Place these on a baking sheet lined with baking paper and brush with olive oil. Sprinkle with salt and pepper and roast for 10 minutes or so, until just tender.
- Prepare the tomato/marinara sauce by sautéing the onion and minced garlic with the olive oil on a medium heat. Once tender, turn the heat down and add the rest of the ingredients. Stir and cook for around 20 minutes. Set aside.
- In another bowl add the ricotta cheese, eggs and parmesan. Mix together until well combined. Now it’s time to assemble!
- Spray a baking dish with cooking spray. Layer the lasagna with sauce, followed by the ricotta mix, then the eggplant, cheese mix, then more sauce. Repeat, finishing on sauce, and then top with the pizza blend cheese.
- Bake for 30-40 minutes, until bubbling and eggplant is super tender.
When you want ideas for Meat-Free Monday, the classic vegetarian Eggplant Lasagne is a great idea.
You’ll need two big eggplants for this recipe, but how you peel or slice them is up to you. If you like them thick, keep them thick. Otherwise have them thin. We leave the skin on, but we get not everyone likes that. It’s totally flexible, but if you choose thin and with skin peeled, your roasting time might be less!
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