Five Veggie Lasagne
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 eggplants (700 grams total), sliced
  • salt
  • 3-4 tablespoons extra virgin olive oil
  • 1 large brown onion, diced
  • 2 cloves garlic, crushed
  • 4 portabello mushrooms (250 grams), sliced
  • 2-3 cups (400 grams) diced pumpkin (2 cm squares, skin on)
  • a generous ½ cup red wine
  • 1½ cups cooked (or a 400 gram tin, drained) brown lentils
  • 500 gram jar pasta sauce
  • ⅓ cup homemade pesto, or ½ cup fresh basil leaves, roughly chopped
  • 250 grams ricotta
  • 50 grams feta
  • 250 grams frozen spinach, defrosted
  • ½ cup milk
  • ¼ cup freshly grated Parmesan
  1. Sprinkle salt over eggplant slices and set aside
  2. Heat a large pan over medium heat
  3. When hot, add about 1 tablespoon of the oil and the onion and cook for 4-5 minutes, until the onion softens and starts to brown
  4. Add garlic and mushrooms and sautee for 4-5 minutes
  5. Add pumpkin and sautee for another 2-3 minutes
  6. 'Deglaze' pan with red wine, then add lentils and pasta sauce
  7. Half fill the jar of pasta sauce with water, swish around, then pour into pan
  8. Bring to the boil, then turn down to simmer for around 10 minutes, or until the pumpkin is soft
  9. Turn the heat off and add pesto or basil leaves.
  10. Taste and add a little salt if necessary, then set aside
  11. Rinse salt off the slices of eggplant and pat dry on paper towel
  12. Heat a fry pan over medium heat. When hot add some oil and cook the slices of eggplant, a few at a time, until lightly browned on both sides
  13. Remove from pan onto a tray lined with absorbent paper towel
  14. Repeat with remaining slices.
  15. Place ricotta, feta, spinach and milk in the bowl of a food processor and blend until smooth. Set aside
  16. To construct lasagne -
  17. Heat oven to 220 degrees
  18. Place ⅓ of the eggplant slices on the bottom of the dish
  19. Top with ½ of the tomato and lentil sauce
  20. Cover with another ⅓ of eggplant and top that with remaining tomato and lentil sauce
  21. Cover the top with the remaining eggplant, spread the ricotta and spinach mix evenly over the top and sprinkle with parmesan cheese
  22. Bake for 30 minutes or until golden on top
  23. Remove from oven and allow to rest for 10 minutes before slicing
  24. Serve with salad
Recipe by Healthy Home Cafe at