This traditional eggplant, vegetarian lasagne is crowned with a crispy crumb topping.
Ingredients
- olive oil cooking spray
- 600g (2 small) eggplants, trimmed, cut lengthways into 5mm-thick slices
- 400g reduced-fat fresh ricotta cheese
- 250g fresh lasagne pasta sheets
- 1 cup Italian tomato pasta sauce
- 2/3 cup basil leaves
- 4 large roma tomatoes, sliced
- 1/2 cup dried breadcrumbs
- 40g parmesan cheese, finely grated
- 1 tablespoon olive oil
Method
- Step 1Heat a barbecue grill on high heat. Spray both sides eggplant with oil. Chargrill eggplant, in batches, for 1 to 2 minutes each side or until tender and golden. Set aside. Place ricotta in a bowl. Season with salt and pepper. Stir to combine.
- Step 2Preheat oven to 180°C. Grease a 10-cup capacity, 5cm-deep,16cm x 25cm (base) rectangular baking dish.
- Step 3Cover base with 1 layer pasta sheets, cutting to fit. Top with one-third of pasta sauce. Cover with another layer pasta sheets. Spread with half the remaining pasta sauce, half the ricotta, half the basil, half the tomatoes and half the eggplant. Repeat layers with pasta sheets, pasta sauce, ricotta, basil, tomatoes and eggplant, finishing with a layer of pasta sheets.
- Step 4Combine breadcrumbs, parmesan and oil in a bowl. Mix well. Sprinkle mixture over lasagne. Spray top with oil. Bake, uncovered, for 45 minutes or until hot (top will be crisp and edges curled).
- High fibre
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1836 kj
Energy
16g
Fat Total
7g
Saturated Fat
10g
Fibre
25g
Protein
58mg
Cholesterol
728.47mg
Sodium
15g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
Notes
Shortcut: You can buy 8 large slices chargrilled eggplant from the deli to use instead of making it yourself. If stored in oil, pat dry with paper towel.
- Author: Annette Forrest
- Image credit: Steve Brown
- Publication: Super Food Ideas
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