Eggplant lasagna

    1 hour 30 minutes

    I found this recipe a while back online, its easy n taste fantastic, One of my favorites, a dish everyone will enjoy!!!

    New South Wales, Australia
    3 people made this

    Serves: 4 

    • 1 packet lasagna sheets
    • 1 jar of pasta sauce
    • 1 small package lite mozzarella cheese
    • 1 medium eggplant
    • 3 tomatoes
    • 1 (250g) packet frozen spinach
    • parsley
    • 1 small tub (250g) of cottage cheese
    • Salt and pepper

    Preparation:15min  ›  Cook:45min  ›  Extra time:30min drying  ›  Ready in:1hour30min 

    1. Thinly slice eggplant into rounds and lay on a paper towel, salt lightly. Lay another paper towel on top and layer with eggplant slices and salt lightly. Continue this layering method until all eggplant is used.
    2. Place a heavy pan on a cookie sheet on top of stack and leave to sit for half an hour to two hours.
    3. Defrost spinach and drain as much water out as possible
    4. Mix cottage cheese and defrosted spinach together in a large bowl and add salt and pepper
    5. Using a casserole dish, spread a layer of sauce and then place a lasagna sheet on top
    6. Place a layer of spinach/cottage cheese mix, sauce, eggplant slices and then a sheet. Repeat this process until the dish is full then place in the oven.
    7. Place sauce and thinly sliced tomatoes on the last layer and then sprinkle mozzarella cheese heavily on top.
    8. Bake in the oven for 45-60 minutes at 180 degrees C.

    Editors note

    This recipe was edited by staff to include measures and ingredients more familiar to Australian and New Zealand home cooks.

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    Something else. Omitted salt & pepper in cottage cheese mix due to salting of eggplant, replaced with half bunch of chopped parsley.  -  12 Mar 2010