Spinach and Eggplant Lasagne
Serves 4
Ingredients
1 medium eggplant, pre-oven roasted
500g (18oz) homemade tomato and basil sauce or fresh shop bought
200g (7oz) cheese sauce, homemade or shop bought
150g (5oz) baby spinach leaves, washed
6 sheets fresh lasagne
40g (1½oz) freshly grated Parmesan
Method
1. Preheat the oven to 200°C, Gas mark 6.
2. Cook the spinach until just wilted, drain and squeeze out excess liquid.
3. Spread half of the tomato sauce over the base of a lasagne dish, then cover in a single layer of eggplant (half).
4. Top with three lasagne sheets, which will overlap, then spread half of the cheese sauce evenly over the surface.
5. Put the cooked spinach on top of the cheese sauce, then season with salt and freshly ground black pepper. Repeat the layers with the remaining tomato sauce, eggplant, lasagne and cheese sauce, then sprinkle over the grated Parmesan cheese and season with black pepper.
6. Put the dish onto a baking sheet and cook for 35-40 minutes until the topping is golden-brown and bubbling.
7. Serve with a mixed salad and fresh crusty bread.
Tip: Swap the eggplant for the equivalent red bell peppers or butternut squash.
Ingredients
1 medium eggplant, pre-oven roasted
500g (18oz) homemade tomato and basil sauce or fresh shop bought
200g (7oz) cheese sauce, homemade or shop bought
150g (5oz) baby spinach leaves, washed
6 sheets fresh lasagne
40g (1½oz) freshly grated Parmesan
Method
1. Preheat the oven to 200°C, Gas mark 6.
2. Cook the spinach until just wilted, drain and squeeze out excess liquid.
3. Spread half of the tomato sauce over the base of a lasagne dish, then cover in a single layer of eggplant (half).
4. Top with three lasagne sheets, which will overlap, then spread half of the cheese sauce evenly over the surface.
5. Put the cooked spinach on top of the cheese sauce, then season with salt and freshly ground black pepper. Repeat the layers with the remaining tomato sauce, eggplant, lasagne and cheese sauce, then sprinkle over the grated Parmesan cheese and season with black pepper.
6. Put the dish onto a baking sheet and cook for 35-40 minutes until the topping is golden-brown and bubbling.
7. Serve with a mixed salad and fresh crusty bread.
Tip: Swap the eggplant for the equivalent red bell peppers or butternut squash.