1 hr 10 min
This veggie lasagna lives up to its name—literally. Instead of lasagne sheets, the dish is layered with thin planks of aubergine and courgete, roasted just enough to achieve tenderness and concentrate their flavours. In between, you’ll get a trio of cheeses, pops of fresh basil, and the tangy tomato sauce.
Calorie controlled cooking spray
1½ medium, trimmed, sliced lengthwise into slices
1 medium, sliced
Egg, whole, raw
1 large, raw, beaten
2 tablespoon(s), chopped
Garlic & herb passata
- Preheat the oven to 200°C. Mist 2 baking trays with cooking spray.
- Arrange the aubergine in a single layer on 1 pan and the courgette on the other pan. Mist with cooking spray. Roast for 8 minutes. Turn the vegetables over and continue to roast for 7 - 10 minutes, until tender. Remove the vegetables from the oven. Reduce the oven temperature to 180°C.
- In a medium bowl, combine the ricotta, egg, basil, and 1⁄4 of the Parmesan. Coat the bottom and sides of a 14-by-8-inch baking dish with cooking spray. Spread a thin layer of the passata on the bottom of the dish. Layer all the aubergine slices on top, overlapping them if necessary. Cover the aubergine with half the remaining passata. Spread half the ricotta mixture on top. Sprinkle with half the mozzarella. Top with the courgette, then cover the courgette with the remaining passata. Spread the remaining ricotta mixture on top. Sprinkle with the remaining mozzarella and Parmesan.
- Bake until the lasagne begins to bubble, 35 to 40 minutes. Let stand for at least 15 minutes before cutting into 12 pieces.