Recipes

Eggplant Lasagne

Name: Eggplant Lasagne
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4-6
Ingredients: * 3 medium eggplants, sliced lengthwise; * Sea salt (for sweating the eggplant); * Olive oil or coconut oil (for cooking); * 1 cup ricotta cheese; * 1 large egg, beaten; * 2 cups shredded mozzarella cheese (reserve 1 cup for topping); * ½ cup grated Parmesan cheese (reserve ¼ cup for topping); * 1 drop thyme oil (to taste); * 1 drop black pepper oil (optional, to taste); * 3 garlic cloves, finely chopped; * 1 tsp fresh thyme leaves or ½ tsp dried thyme (optional, to taste); * 2 cups packed baby spinach leaves; * ½ cup packed chopped fresh parsley; * 1 tsp sea salt and freshly ground black pepper (to taste); * 2 cups pasta sauce

Jump to recipe

Looking for a flavourful and hearty vegetarian dish that’s also gluten-free? Look no further than our Eggplant Lasagne with Baby Spinach and Thyme. This delightful recipe replaces traditional pasta sheets with savoury eggplant slices, creating a mouthwatering lasagne that’s perfect for both mid-week family dinners and special occasions. Plus, for our vegan friends, we’ve included alternatives to make this recipe entirely plant-based. So, roll up your sleeves and let’s dive into the kitchen!

Tips for Perfect Eggplant:

Before we delve into the recipe, let’s address the potential challenges of working with eggplant. If not prepared correctly, it can be bitter and spongy. To overcome this, follow our tip to sweat the eggplant slices with generous salting. This process not only removes bitterness but also helps soften the eggplant, ensuring a more delectable result.

Pro-Tip: Use the Toothpick Method for stronger oils like thyme, oregano, rosemary, black pepper, and ginger. This method allows for better control over the amount of oil added, enhancing the dish’s overall flavour.

January 17, 2024

by adminaustralia

Persons

Prep Time

30 minutes

Cook Time

40 minutes

Total Time

1 hour, 10 minutes

Ingredients

* 3 medium eggplants, sliced lengthwise
* Sea salt (for sweating the eggplant)
* Olive oil or coconut oil (for cooking)
* 1 cup ricotta cheese
* 1 large egg, beaten
* 2 cups shredded mozzarella cheese (reserve 1 cup for topping)
* ½ cup grated Parmesan cheese (reserve ¼ cup for topping)
* 1 drop thyme oil (to taste)
* 1 drop black pepper oil (optional, to taste)
* 3 garlic cloves, finely chopped
* 1 tsp fresh thyme leaves or ½ tsp dried thyme (optional, to taste)
* 2 cups packed baby spinach leaves
* ½ cup packed chopped fresh parsley
* 1 tsp sea salt and freshly ground black pepper (to taste)
* 2 cups pasta sauce

Instructions

1. Roast the Eggplant: Preheat the oven to 200C. Brush eggplant slices with olive oil and roast for 20-25 minutes until soft. Let them cool slightly.
2. Prepare the Filling: In a large bowl, combine ricotta, beaten egg, mozzarella, Parmesan, thyme oil, black pepper oil, garlic, spinach, and parsley. Season with salt and black pepper.
3. Assemble the Lasagne: In a baking dish, layer pasta sauce, eggplant slices, ricotta filling, and pasta sauce. Repeat until all ingredients are used. Top with mozzarella and Parmesan.
4. Bake to Perfection: Cover the dish with baking paper and foil. Bake for 15-20 minutes, then uncover and bake for an additional 10-20 minutes until golden brown.
5. Let It Rest: Allow the lasagne to rest for 10 minutes before serving to allow the flavours to meld and prevent it from being too runny.

https://www.youngliving.com/blog/australia/eggplant-lasagne/