Recipe may contain gluten, peanuts, milk, egg and wheat.
This golden vegetarian bake is heavy on the cheese and comfort, but light on calories. Guaranteed to satisfy the crankiest of carnivores.
3 (about 350g each) eggplant, cut into 1cm-thick slices
1 tbsp olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
700g bottle passata
500g tub smooth ricotta
70g (1 cup) finely grated parmesan
6 fresh lasagne sheets
50g (1/2 cup) coarsely grated mozzarella
Fresh oregano, to serve
4 Method Steps
Step 1Preheat oven to 200°C/180°C fan forced. Heat a large frying pan over medium-high heat. Spray the eggplant slices(3 (about 350g each) eggplant, cut into 1cm-thick slices) with oil (1 tbsp olive oil) spray. Working in batches, cook the eggplant for 3-4 minutes each side or until soft and golden brown. Transfer to a plate.
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 2Heat oil in a saucepan over medium heat. Add the onion (1 small brown onion, finely chopped). Cook, stirring, occasionally, for 4 minutes or until softened. Add the garlic (2 garlic cloves, crushed) and cook, stirring, for 1 minute or until aromatic. Add the passata (700g bottle passata). Add 1 ⁄3 cup (80ml) water to the passata bottle, swirl, and pour into the pan. Stir to combine. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until reduced slightly. Season.
Step 3Combine the ricotta (500g tub smooth ricotta) and parmesan (70g (1 cup) finely grated parmesan) in a bowl. Spread one third of the tomato mixture over the base of a 5cm-deep, 23cm ovenproof dish. Layer 2 pasta sheets over sauce, cutting to fit. Layer one third of the eggplant on top of the pasta. Dot with half the ricotta mixture. Smooth the surface. Repeat with 2 pasta sheets, half the remaining tomato sauce, half the remaining eggplant and remaining ricotta mixture. Top with remaining pasta sheets and eggplant. Top with remaining tomato mixture.
Step 4Cover with foil and bake for 30 minutes. Uncover, sprinkle with mozzarella (50g (1/2 cup) coarsely grated mozzarella) and bake for a further 20 minutes or until golden brown. Stand for 10 minutes. Sprinkle with fresh oregano (Fresh oregano, to serve) to serve.
All quantities above are averages