This comforting vegetarian lasagne recipe is a must-have weeknight dinner. It’s packed with eggplant and caramelised onion.
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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.
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.
Cook for 3 hours on high or until eggplant is tender. Set aside, covered, for 20 mins. Divide among serving plates to serve.
Serve with oregano leaves and olive oil.
COOK. STORE. SAVE.
Use the leftover cream to make our berry and white choc no-bake cheesecakes.
COOK IT RIGHT
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.