Lentil, Tomato and Eggplant Lasange
By Julia Scott, NZ Registered Dietitian · 6 November 2019
Recipe
Lentil, Tomato and Eggplant Lasange
- Serves
- 6
Ingredients
Batch
Method
- 1Preheat oven to 200°C.
- 2Heat olive oil in a large saucepan. Cook onion, carrot, courgette, garlic, thyme and oregano until soft (around 5-10 minutes).
- 3Place eggplant rounds on oven tray. Drizzle with olive oil, salt and pepper. Cook until soft and golden.
- 4Add lentils, tomatoes and stock to the saucepan. Boil for 10 minutes, constantly stirring.
- 5Add spinach leaves to the saucepan, stirring in one handful at a time.
- 6Arrange half of the eggplant in a medium casserole dish, slightly overlapping. Pour over half of the lentil mix followed by 1/4 cup of cheese. Use the rest of the eggplant to form another layer over the cheese, followed by the rest of the lentil mix and finally sprinkle with remaining cheese. Bake in the oven for 10 minutes or until cheese is melted and golden.
- 7Portion into 6 and serve with a side salad.
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