Vegetarian Eggplant and Fetta Lasagne

    1 hour 15 minutes

    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.


    Victoria, Australia
    4 people made this

    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

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat to 200 degrees C. Grease a 35cm x 25cm baking dish.
    2. 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.
    3. Pesto: Place basil, pine nuts, galic, olive oil and pepper in a food processor until almost smooth.
    4. 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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    Very good. I took a couple liberties, using a shop bought pesto and also adding some mushrooms to the layers but it all worked great. I will try other vegetables too in future, the basic recipes is sound.  -  19 Mar 2012  (Review from Allrecipes UK & Ireland)