- 12 ripe egg tomatoes, halved lengthways
- 60ml (1/4 cup) olive oil
- 2 (about 750g) eggplants, thinly sliced
- 250g fresh lasagne sheets
- 375ml (1 1/2 cups) passata (tomato pasta sauce)
- 150g low-fat fresh ricotta
- 1/2 cup fresh basil leaves
- 120g mozzarella, thinly sliced
- 20g (1/4 cup) shredded parmesan
- Rocket leaves, washed, dried, to serve
- Step 1Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the tomato, cut-side up, on the tray. Drizzle the tomato with 1 tablespoon oil. Season with salt and pepper. Bake in oven for 45 minutes or until tender.
- Step 2Meanwhile, heat 1 tablespoon oil in a large frying pan over medium-high heat. Add one-third of the eggplant and cook for 2-3 minutes each side or until golden and tender. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining oil and eggplant.
- Step 3Cut the fresh pasta sheets into 8 x 14cm rectangles. Lightly flour both sides of each rectangle. Place on a clean tea towel. Cover with another clean tea towel and set aside for 1 hour to dry slightly.
- Step 4Reduce oven temperature to 180°C. Spoon 125ml (1/2 cup) of the passata evenly over the base of a deep 2L (8-cup) capacity ovenproof dish. Arrange one-third of the lasagne sheets over the passata. Top with half the tomato, eggplant, ricotta and basil. Continue layering with lasagne sheets and the remaining tomato, eggplant, ricotta and basil, finishing with a layer of lasagne sheets. Spoon over the remaining passata.
- Step 5Arrange the mozzarella slices, slightly overlapping, over the passata. Sprinkle with parmesan. Bake in oven for 40-45 minutes or until the lasagne is golden brown and cooked through. Set aside for 20 minutes to allow the juices to settle.
- Step 6Cut the lasagne into squares and divide among serving plates. Serve with rocket leaves.
- Low carb
- Low kilojoule
- Lower gi
Related article: http://www.taste.com.au/how+to/articles/689/make+your+own+pasta To make this recipe even easier, omit step 2 and replace the raw eggplants with 750g chargrilled eggplant slices available from supermarket delis.
- Author: Michelle Southan
- Image credit: Ben Dearnley
- Publication: Australian Good Taste