Vegetarian Eggplant and Fetta Lasagne
This eggplant and fetta lasagne is an excellent vegetarian alternative to traditional lasagne. This recipe takes a little while to prepare so it is perfect for a weekend dinner. If you don't finish it all in one night, don't worry because it is also enjoyable served cold.
Ingredients
Serves: 6
- 1/4 cup olive oil
- 4 cloves garlic, crushed
- 4 large eggplants, cut into 1cm thick slices
- 4 medium zucchini, sliced thickly
- 200g baby spinach
- 400g fetta
- 2 large eggs
- Pesto
- 2 cups basil leaves
- 1/4 cup pine nuts, toasted
- 1 clove garlic, chopped
- black pepper, to taste
- 1 tablespoon olive oil
Directions
Preparation:30min ›
Cook:45min ›
Ready in:1hour15min
- Preheat to 200 degrees C. Grease a 35cm x 25cm baking dish.
- In a small bowl combine the oil and garlic. Brush the eggplant, on both sides, with the oil and garlic mixture. Cook on a heated grill tray or on the barbeque until browned both sides. Cool.
- Pesto: Place basil, pine nuts, galic, olive oil and pepper in a food processor until almost smooth.
- Arrange 1/4 of the eggplant in the prepared baking dish. Layer 1/3 of the baby spinach and then 1/3 of the zucchini over the eggplant. Spread a 1/3 of the pesto over the zucchini layer. Sprinkle 1/3 of the fetta over the top of the pesto. Repeat layering in this fashion. Finish with a layer of eggplant on top. Beat two eggs and pour the mixture over the eggplant. Bake in the oven for 30 minutes.
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