Veggie Eggplant Lasagna

Veggie Eggplant Lasagna

I made this lasagna while my niece Sophia was visiting me here in South Africa.  It was a really fun bonding experience being able to cook together.  After making it we shared this flavorful dish with my husband Terry and friends.  It was a hit!  This is on my keeper list of  recipes that I make often.  You can also make this ahead and cook it the next day.

Vegetable Noodles

  • 2 large eggplant, peeled & sliced longwise into 1/4 inch slices
  • salt and pepper
  • baking paper

Ricotta Mixture

  • 2 cups ricotta cheese (my homemade ricotta here)
  • 2 eggs
  • 3 spring (green) onions, chopped
  • 3 cups mozzarella cheese, shredded
  • 1/2 cup fresh parmesan, shredded

Veggie Sauce

  • 2 onions, chopped
  • 2-3 carrots, chopped
  • 3 cloves garlic, crushed
  • 4-5 medium zucchini, sliced and halved
  • 1 red bell pepper, chopped
  • any leftover eggplant, chopped
  • 1/2 Tbl. oregano
  • 1/2 Tbl. basil
  • 1/2 Tbl. thyme
  • 1/2-1 tsp. red pepper flakes
  • 300 grams/ 10 oz. frozen, chopped spinach
  • 1 cup dry red wine
  • 350 ml./ 12 oz. tomato sauce
  • 1 can (390 gm.) diced tomatoes
  • salt & pepper
  • 2 Tbl. oil (I use macadamia nut oil because it can endure high heat)

Preheat oven to 220 degrees C/ 425 degrees F.  Line cookie sheet with baking paper and lay out eggplant slices side by side. You may need 2 trays.  Season with salt and pepper.  Bake 5 minutes then flip each slice over and bake 5 more mins. Remove from oven and set aside.  Lower oven to 190 C/ 375F.

To make cheese mixture:  blend ricotta, egg and  green (spring) onions.

For veggie sauce:  saute onion and carrots in the 2 Tbl. oil until it begins to soften.  Add garlic, zucchini, red bell pepper and leftover eggplant, if any. Cook about 5 minutes till softened.  Add spinach, tomatoes, spices and wine.  Simmer uncovered for about 15-20 minutes until all the vegetables are soft and sauce has reduced a bit.  Season with salt and pepper.

To Assemble: 1-Spread 1/3 of veggie sauce in bottom of 9″ x 13″ glass or stone pan.      2-Layer  1/2 eggplant slices, 1/2 ricotta mixture, 1/3 mozzarella and parmesan.                  3-Repeat layers. 4-Add the last layer of sauce, then top with mozzarella and parmesan.   Spray some foil with cooking oil spray and cover dish with foil, oiled sided down.  Bake at 190C/375F for 1 hour.  Remove foil and bake 10-15 mins more to slightly toast cheese. Let sit for about 10 mins before cutting into squares to serve.

Yummers!

Foodie Mama

 

 

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