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Eggplant and caramelised onion lasagne

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  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

This comforting vegetarian lasagne recipe is a must-have weeknight dinner. It’s packed with eggplant and caramelised onion. 

  • Serves6
  • Cook time3 hour
  • Prep time10 minutes, + 20 mins standing time
Eggplant and caramelised onion lasagne


  • 375g ricotta
  • 1/2 cup (125ml) thickened cream
  • 1 Coles Australian Free Range Egg
  • 1 1/2 cups (150g) shredded 3 cheese blend
  • 2 x 400g cans Coles Italian Crushed Tomatoes with Mixed Herbs
  • 270g jar Coles Caramelised Onion & Balsamic Chutney
  • 3 garlic cloves, crushed
  • 2 tbs finely chopped oregano
  • 375g pkt fresh lasagne sheets
  • 2 large (about 800g) eggplants, cut into 1cm-thick slices
  • 1 cup (100g) shredded 3 cheese blend, extra

Nutritional information

Per serve: Energy: 2717kJ/650 Cals (31%), Protein: 31g (62%), Fat: 28g (40%), Sat Fat: 17g (71%), Sodium: 1099mg (55%), Carb: 65g (21%), Sugar: 31g (34%), Dietary Fibre: 8g (27%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the ricotta, cream and egg in a bowl. Season. Add cheese and fold to combine. Combine tomato, chutney, garlic and oregano in a separate bowl.

  2. Step 2

    Grease the base of a slow cooker. Arrange 1 lasagne sheet over the base, trimming to fit. Spread with one-quarter of the tomato mixture. Top with a layer of eggplant, overlapping slightly. Spread with one-third of the ricotta mixture. Repeat layering with the remaining lasagne sheets, tomato mixture, eggplant and ricotta mixture, finishing with the tomato mixture. Sprinkle with extra cheese.

  3. Step 3

    Cook for 3 hours on high or until eggplant is tender. Set aside, covered, for 20 mins. Divide among serving plates to serve.

Recipe tip

Serve with oregano leaves and olive oil. 

Use the leftover cream to make our berry and white choc no-bake cheesecakes.

Buy it right
Eggplant that’s in its prime will feel slightly firm and have shiny skin.

Store it right
If you ever have leftover cut eggplant, cover the cut surface with plastic wrap and store in the fridge for up to 2 days.

Cook it right
If you have the time, salting eggplant before cooking helps to draw out excess moisture, and season the eggplant from the inside out.