Vegetable lasagne

Preparation time: 20 minutes

Cooking time: 30 minutes + 10 minutes to stand

Serves: 6

Storage: Covered in the fridge or freezer (loses some of its texture when reheated)


  • 1 small eggplant or 2 thin eggplants, cut into ½cm slices
  • 1 bunch of silver beet
  • 250g reduced-fat ricotta cheese
  • 1 1/2 cups tomato sauce/passata
  • 1 handful fresh basil, roughly chopped
  • 4 lasagne sheets
  • 1 1/2 cups grated reduced-fat mozzarella cheese
  • 2 tablespoons reduced-fat parmesan cheese
  • Olive or canola oil spray
  • Pepper to season


  1. Preheat the oven to 200°C(180°C fan-forced)
  2. Line a baking tray with foil and spray with oil
  3. Lay the eggplant on top and spray the eggplant with oil
  4. Bake for 10 minutes, turning once, until eggplant is soft and slightly browned
  5. Cut the stalks off the silver beet, roughly chop the leaves, place in a colander and rinse well
  6. Pour a jug of boiling water over the silver beet to wilt it
  7. Once cool enough to touch, remove any thick stalks and squeeze the water out of the leaves
  8. In a bowl, mix the basil and tomato sauce
  9. Line a casserole/lasagne dish with 1 to 2 sheets of lasagne
  10. Lay half the eggplant over the lasagne sheets, spread with half the ricotta cheese, then place half the silver beet on top
  11. Drizzle with half the tomato-basil mixture, sprinkle with a third of the cheese, 1 tablespoon of parmesan and season with pepper
  12. Place another layer of lasagne on top, then repeat the layering process
  13. Finish with lasagne and a sprinkling of the remaining mozzarella
  14. Place in the oven for 30 minutes, or until cheese is melted and slightly browned
  15. Stand for 10 minutes before serving with a side salad

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