PREP TIME: 25 min
COOK TIME: 1 h 10 min
READY TIME: 1 h 35 min
CALORIES: 568 (per serving)
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- 2 eggplants (aubergines), sliced Salt
- Olive oil
- 250 g (8 oz) English spinach leaves
- 3 large sheets fresh pasta, lightly cooked
- 12 Roma tomatoes, sliced
- 1 cup basil leaves
- 1 cup oregano leaves
- 1 cup shaved parmesan cheese
- 1 cup grated mozzarella cheese
- Extra oregano leaves
1 Place eggplant (aubergine) in a colander and sprinkle with salt. Allow slices to drain for 30 minutes and then rinse and pat dry.
2 Brush slices with olive oil. Pan fry or char grill until slices are golden on both sides. Set aside.
3 Place spinach in boiling water for 10 seconds to blanch, and then drain well. Line the base of an 18 x 28 cm (7×11 inch) baking tray with non-stick baking paper.
4 Place a layer of pasta in the baking tray and top pasta with slices of tomato, basil, oregano, eggplant (aubergine) and spinach.
5 Sprinkle with parmesan and mozzarella. Repeat layers and top the cheese with extra oregano leaves.
6 Bake lasagna in a preheated 180°C (350°F) oven for 40 minutes or until it is cooked through.
Fat: 28.3 g
Cholesterol: 7.9 mg
Sodium: 474.3 mg
Potassium: 1,182.8 mg
Carbs: 61.0 g
Protein: 22.0 g