Eggplant and mushroom lasagne

Eggplant and mushroom lasagne

Eggplant and mushroom lasagne

Serves 6

 Ingredients

  • 2 medium eggplants, sliced into thick rounds
  • 2 tbsp olive oil
  • 1 cup mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can 400g crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt and pepper, to taste
  • 1/2 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 9-12 fresh lasagna sheets

 For the Ricotta Layer

  • 1 cup ricotta cheese
  • 1 egg
  • 1/4 cup Parmesan cheese
  • Salt and pepper, to taste

 Method

  1. Preheat your oven to 200C. Lay the eggplant slices on a baking tray and brush both sides with olive oil. Season with salt and pepper.
  2. Roast the eggplant slices for about 20-25 minutes, flipping halfway through, until they are tender and slightly browned.
  3. While the eggplant is roasting, heat 1 tbsp olive oil in a large skillet over medium heat.
  4. Add the chopped onion and garlic, sautéing until softened and fragrant (about 3-4 minutes).
  5. Add the sliced mushrooms and cook until they release their moisture and soften, about 5-7 minutes. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let the sauce simmer for 10-15 minutes to meld the flavors.
  6. In a small bowl, mix the ricotta cheese, egg, Parmesan, salt, and pepper. Set aside.
  7. Lower the oven temperature to 185C.
  8. In a baking dish, start by spreading a thin layer of the mushroom sauce on the bottom.
  9. Layer 3-4 eggplant slices over the sauce, followed by a layer of ricotta mixture, more mushroom sauce, and a sprinkle of mozzarella.
  10. Repeat the layers until all ingredients are used up, finishing with a layer of sauce and mozzarella on top. Cover the dish with aluminum foil and bake for 25 minutes.
  11. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
  12. Let the lasagna rest for 5-10 minutes before slicing.

Benefits

Eggplant and Mushroom Lasagne is a nutrient-dense dish that combines the goodness of vegetables, dairy, and whole grains (if using whole-grain lasagna noodles).

Eggplant and mushrooms provide a rich source of dietary fiber, promoting digestive health and aiding in satiety. 

They are also low in calories and packed with antioxidants like anthocyanins and polyphenols, which support heart health and reduce inflammation.

The inclusion of ricotta, mozzarella, and Parmesan cheese adds protein and calcium, essential for muscle repair and bone health. Tomatoes are a great source of lycopene, a powerful antioxidant linked to reduced risks of chronic diseases.

Together, these ingredients create a well-balanced meal, offering a mix of protein, healthy fats, and carbohydrates to fuel and nourish the body.

Nutritional value Per serve

  • Cal 319
  • Fat 16g
  • Carbs 29g
  • Fiber 5g
  • Protein 15g
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