Eggplant Lasagne
Serves: 8
Prep time: 20 minutes
Cook time: 1 hour
2 serves per portion
Recipe courtesy of the Rhonda Walton, Tully Branch
Ingredients:
- 2 eggplants, sliced into thin circles
- 1 tablespoon olive oil
- 1 onion, finely diced
- 2 garlic cloves, finely diced
- 400g can diced tomatoes
- 1 zucchini, grated
- 2 teaspoons balsamic vinegar
- Cracked black pepper
- 300g ricotta cheese, reduced fat
- 1 teaspoon nutmeg
- ½ cup basil leaves, finely chopped
- Olive oil spray
- ½ cup grated cheese, reduced fat
Method:
- PREHEAT oven to 180°C (160°C fan forced).
- HEAT oil in saucepan over medium heat, add onion, cook for 5 minutes, then add garlic and stir.
- ADD tomatoes and zucchini, bring to the boil then reduce heat to low and simmer for 10 minutes.
- STIR in balsamic vinegar and pepper.
- COMBINE ricotta, nutmeg and basil in a small bowl.
- GREASE a medium sized baking tray with olive oil spray and arrange the eggplant rounds into a thin layer. Top with some of the tomato mixture. Keep layering the eggplant and tomato mixture.
- TOP with ricotta mixture and sprinkle with cheese.
- BAKE in oven for 40 minutes or until golden brown on top.
What's Great About It:
This lasagne recipe is so tasty you’ll forget it has no meat in it! An easy and affordable weeknight dinner with plenty of leftovers for lunch the next day.
