Eggplant Lasagne with Fetta

Eggplant Lasagne with Fetta


1 person made this

This is a simple vegetarian lasagne with eggplant, pumpkin, olives, capsicum and fetta cheese. Serve with a green salad.

Serves: 6 

  • 1 brown onion, chopped finely
  • 3 cloves garlic, chopped finely
  • 2 (400g) tins diced tomatoes
  • 10 kalamata olives, chopped
  • 2 roasted red capsicums, chopped
  • salt and pepper to taste
  • 100g lasagne sheets
  • 2 cups mashed pumpkin
  • 100g fetta cheese, crumbled
  • 1 eggplant, roasted and sliced
  • 1/2 cup bread crumbs

Preparation:45min  ›  Cook:45min  ›  Ready in:1hour30min 

  1. In a medium saucepan, fry the onion and garlic until translucent. Add the diced tomatoes, olives and red capsicums. Season to taste.
  2. Preheat the oven to 200 degrees C.
  3. In a 30 x 20 cm baking dish, pour in some of the tomato mixture. Top with a layer of the lasagne sheets.
  4. Spread the mashed pumpkin over the lasagne sheets. Top with another layer of lasagne sheets.
  5. Top with some of the tomato mixture then crumble the fetta cheese on top. Arrange the eggplant slices on top and pour tomato mixture over them.
  6. Cover the top of the lasagne with breadcrumbs.
  7. Bake in the preheated oven for about 45 minutes.

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Reviews (1)


This is a great vegetarian meal. I like to make a cheesier version of this one sometimes. After the eggplant layer, top with white sauce, cheddar cheese and breadcrumbs. Delicious. - 22 May 2012

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