Friday , 20 October 2017
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Courgette and Eggplant Lasagna

Courgette and Eggplant Lasagna

Here we have a yummy alternative to the traditional Lasagna, this courgette and eggplant version really hits the spot. If you’re just looking to try something new or you want a health kick, these ingredients make for the perfect meal. No sides required.

Lasagne Image

Ingredients:

  • 1 large eggplant, sliced.
  • 2 Courgettes.
  • 1 can of chopped tomatoes.
  • Pasta sheets.
  • Salt.
  • 1 medium onion.
  • 3 garlic cloves.
  • Ground black pepper.
  • Olive oil.
  • Small bunch of Fresh Oregano.
  • Small bunch of Basil leaves.
  • Ricotta Cheese.
  • Mozzarella cheese.
  • ½ Red Pepper

Cooking time: 50 mins

Serves: 4

 

Preparation:

First of all, get the oven on, warming up to Gas Mark 4, 180C, 350F.

The eggplant and courgettes need to be sliced. Make the slices thin enough to get 2 layers of both courgette and eggplant, in the oven dish you’re going to be using.

Put the sliced eggplant onto some kitchen towels and sprinkle with salt.

Slice up the onion, red pepper, basil and oregano leaves.

Divide the basil into two piles.

Peel and cut up the garlic cloves.

Slice the mozzarella (if you didn’t cheat and buy grated)

Ingredients Img

Method:

Put a splash of olive oil into a pan, on a medium heat then add the chopped onion and garlic. Allow to cook for 2 minutes or so. Add the tin of tomatoes, chopped oregano, one pile of basil, red pepper and a touch of ground black pepper. Turn the heat down a little and allow to cook for 10 minutes.

In a bowl combine the ricotta, second pile of basil and a touch of black pepper.

Now add ½  of the tomato mix to your oven dish, spreading out evenly. Add a layer of pasta sheets on top. Now add a layer of eggplant and courgette, top this with the ricotta mix and cover with another layer of pasta sheets. Spread the remaining tomato mix over the top adding your second layer of courgettes and eggplant. Now cover the top layer with the mozzarella cheese.

Before putting it into the oven. Cover with a layer of tin foil, to make sure the moisture is retained and the pasta sheets cook. It should be in for a total of 50 minutes, with the tinfoil being taken off after the first 35 minutes.

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