Eggplant and Spinach Vegan Lasagna

Cook Time 1 hour 5 minutes

Servings 4


375g Large Instant lasagna Sheets

½ cup Extra Virgin Olive Oil

1 garlic clove, crushed

1 jar of tomato passata 375ml

Salt & pepper

3 large eggplants, sliced lengthways, lightly salted

300g vegan mozzarella cheese, grated

1 cup semi dried tomatoes, cut into halves

1 cup basil leaves

2 cups of baby spinach


Preheat oven to 180°C.

Heat ¼ of the amount of extra virgin olive oil in a large pan, add garlic and cook for 2 to 3 minutes. Add tomato passata to pan and fill half the jar with water and add to the pan.

Bring to the boil and simmer for 10 minutes, stirring occasionally and then turn off. Add salt and pepper to taste.

Rinse the eggplants and dry with paper towel.

Heat a griddle pan or bbq grill to high and lightly oil the eggplants. Grill on each side for 2 to 3 minutes. Place eggplants onto a plate.

To assemble, take a baking dish and cover base with enough tomato passata. Cover with a layer of lasagne sheets and cover the sheets with just a little passata.

Tear pieces of eggplant and lay over the sheets. Scatter mozzarella over the eggplant then semi dried tomato, basil and spinach to finish layer.

Repeat the layering process until 3 to 4 layers have been made. Finish with a layer of pasta on top and spoon over remaining passata.

Bake for 30 to 40 minutes in moderate oven or until the lasagne is golden and cooked through.


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