“Who doesn’t love a good lasagna right”?
This is my take on the classic eggplant lasagna with spinach.
Who doesn’t love a good lasagna right? And even better, who doesn’t love a gluten free, veggie loaded lasagna that tastes like real thing?
This is a great family meal and especially good if you’re looking at reducing your weekly meat intake (which is becoming more and more a ‘it’ thing in the current climate). This eggplant lasagna with spinach is great for meat-less Mondays without having to sacrifice anything on taste. By adding in frozen spinach it is a great way to get a little quick, cheap and extra iron boost into your dish without needing to use beef.
Also for a quick mid-week meal, you can pre make the eggplant tomato sauce and keep in the fridge, pop on pasta, grilled chicken, veggies, or even on its own for a healthy dip! It’s very versatile.
Eggplant Lasagna With Spinach
- 1 large eggplant, washed & diced
- 1 whole garlic bulb, cloves finely chopped
- Large handful of oregano, roughly chopped
- Large handful of thyme, whole sprigs
- Large handful of basil, roughly chopped
- 800g tinned whole peeled tomatoes
- 1 heaped tablespoon dried herbs
- 1/4 cup apple cider vinegar
- ¼ cup olive oil
- Salt & Pepper to taste
- 250g frozen spinach
- Gluten free lasagna sheets
- 375g ricotta
- 1 egg
- Pinch nutmeg
- Pinch of Himalayan salt
- Pinch of cracked pepper
- ¼ cup grated parmesan
- 1 heaped tablespoon nutritional yeast (can omit)
- Pre-heat oven to 180 degrees
- Start with the eggplant base. Heat olive oil in the pan over a medium heat.
- Add the eggplant, cook for 10 minutes, stirring occasionally.
- Add in the garlic, thyme, oregano and mixed herbs and cook over a low heat for 2 minutes.
- Add in the tomatoes, salt and pepper and the apple cider vinegar. Stir
- Cook for a further 15-20 minutes.
Tip: add in 1-2 tablespoons of water mid way through to help with the cooking process or add more oil). The eggplant absorbs a lot of the moisture during the baking process, so don’t be alarmed if you have it quite runny when layering. If the mix is too thick, add in 1-2 tablespoons of water to loosen.
While the eggplant part is cooking, start the ricotta mix.
- In a bowl, mix all ingredients until combined. Set aside.
- Defrost the frozen spinach and set aside too.
Once everything is cooked, assemble the lasagna
- Start by spreading a very thin layer of the eggplant and tomato sauce around the bottom of a deep dish, This helps the pasta sheets not stick.
- Now add a layer of gluten free sheets.
- Spread the spinach over a layer
- Then add another layer of the eggplant sauce
- Followed by a generous amount of the ricotta mix.
- Continue until you reach the top of your dish.
- Finish with the ricotta layer and grate some extra parmesan on the top.
- Pop in the oven for 45-60 minutes.
- Remove from oven and serve with a simple rocket & parmesan salad.
Tip: Make sure the pasta sheets are covered completely with the wet mix, this will help with an even cooking process.