Ingredients (serves 5)
3 Medium Eggplant
2 (30ml) Tbsp Olive oil
Salt and pepper to taste
1 1/2 cup (375g) Onion
3 Garlic Cloves
1Tbsp Olive oil
1 Tin ( 400g ) Chopped tomatoes
4 Tbsp (20g) fresh basil leaves Torn
3 Tbsp (15g) Fresh thyme leaves
1 Tbsp (15g)Ground italian herbs
2 (30g) Tsp White Wine Vinegar
1 Tbsp ( 15g) Maple syrup
½ tsp (2.5g) chili flakes
Low fat ricotta mix:
1/2cup (115g) Spinach
1/3 cup (185g) Low-fat ricotta cheese
Cup (225g) Grated mozzarella
1/2 cup (115g) Red Pepper
1/2 cup (115g) Courgette
1. Preheat the oven to 350F (gas mark 4, 180c).
2. Slice the eggplants lengthways roughly 1 cm thick. Using your hands or a brush, put 2 Tbsp of olive oil onto the eggplant and season with salt and pepper. Place in the oven and bake for 30 mins, then turn over and bake a further half hour.
3. Finely chop the onions and garlic and place in a preheated pan with the olive oil. Over a medium heat keep string the mixture until the garlic and onions start to soften ( roughly 10 mins.) Add the remaining ingredients of the Marinara sauce and simmer on a low heat for 30 mins.
4. Wilt the spinach and drain. In a separate bowl mix the egg ricotta and spinach.
5. Chop the courgette and red peppers and boil for 10mins. Drain
6. Finally, assemble the ingredients on a baking tray or a cake tin (roughly 20cm). Begin by covering the bottom with aubergine sheets.
7. Next, add half the Marinara sauce and half the peppers and courgette creating a second layer.
8. Add another layer of aubergine sheets topped with all the ricotta mixture and 1/2 cup of grated mozzarella. Above this place the rest of the courgette and peppers.
9. Finally add the last aubergine layer. Top with the remaining Marinara sauce and Mozzarella.
10. Place the lasagne in the oven for 1 hour. Serve warm.
To discover the many health benefits of eggplant and whether your genotype would benefit from this recipe, take a look at our blog on the vegetable by clicking here.