One-pan Aubergine Lasagne
PREP 15 MIN•COOK 45 MIN
GF
NS
NF
V
Number of servings
2
1⁄2 medium aubergine 3cm diced
1⁄2 olive oil spray
1⁄2 garlic clove finely grated
1 1⁄2 cups (375g) tomato passata
100g lasagne sheets, fresh (or gluten free) torn into wide strips
1⁄8 bunch of fresh basil (150g bunch) plus extra to serve, leaves picked
175g fresh ricotta
1 large egg
1⁄8 cup (20g) parmesan finely grated
salt & pepper, to taste
Preheat oven to 180°C/fan 160°C/gas 4.
Heat a large oven-proof frypan over medium heat.
Spray aubergine with oil and saute in hot pan for 5-8 minutes or until golden and softened. Add garlic and cook for another minute until fragrant.
Add passata and bring to a simmer.
Add lasagne sheets and basil to the aubergine and gently stir to combine, ensuring pasta is submerged in sauce.
Combine ricotta, eggs, half the parmesan and season with salt and pepper.
Add spoonfuls of ricotta mixture to the lasagne and sprinkle remaining parmesan on top. Cover with an oven proof lid or foil and bake for 15 minutes.
Uncover and bake for a further 15 minutes until pasta is cooked and cheese is golden.
Divide lasagne between plates and scatter over extra basil leaves to serve.
Energy (kJ)
1739 kJ / 415 cals
Protein
26.6 g
Fat
15.3 g
Sat. Fat
8 g
Carbs
38.5 g
Sugar
14.3 g
Fiber
6.2 g
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