Eggplant Lasagna With Spinach

Who can say no to a good lasagna? This version ticks all the boxes: gluten free, packed with veggies, and every bit as comforting as the original.

It’s a hearty, nourishing option the whole family will love. The addition of frozen spinach gives this dish a budget-friendly iron boost, while the eggplant tomato sauce adds a rich depth of flavour.

The sauce is also a great make-ahead staple for busy weeks or during your postpartum period. store it in the fridge and serve over pasta, grilled chicken, roast veggies or even enjoy as a healthy dip.

How To Make It

Eggplant Sauce

• 1 large eggplant, washed & diced

• 1 whole garlic bulb, cloves finely chopped

• Large handful of oregano, roughly chopped

• Large handful of thyme, whole sprigs

• Large handful of basil, roughly chopped

• 800g tinned whole peeled tomatoes

• 1 heaped tablespoon dried herbs

• 1/4 cup apple cider vinegar

• ¼ cup olive oil

• Salt & Pepper to taste

Layering components

• 250g frozen spinach

• Gluten free lasagna sheets

Ricotta Mix

• 375g ricotta

• 1 egg

• Pinch nutmeg

• Pinch of Himalayan salt

• Pinch of cracked pepper

• ¼ cup grated parmesan

• 1 heaped tablespoon nutritional yeast (can omit)

How To Make It

1. Pre-heat oven to 180 degrees

2. Start with the eggplant base. Heat olive oil in the pan over a medium heat.

3. Add the eggplant, cook for 10 minutes, stirring occasionally.

4. Add in the garlic, thyme, oregano and mixed herbs and cook over a low heat for 2 minutes.

5. Add in the tomatoes, salt and pepper and the apple cider vinegar. Stir

6. Cook for a further 15-20 minutes.

Tip: add in 1-2 tablespoons of water mid way through to help with the cooking process or add more oil). The eggplant absorbs a lot of the moisture during the baking process, so don’t be alarmed if you have it quite runny when layering. If the mix is too thick, add in 1-2 tablespoons of water to loosen.

While the eggplant part is cooking, start the ricotta mix.

1. In a bowl, mix all ingredients until combined. Set aside.

2. Defrost the frozen spinach and set aside too.

Once everything is cooked, assemble the lasagna

1. Start by spreading a very thin layer of the eggplant and tomato sauce around the bottom of a deep dish, This helps the pasta sheets not stick.

2. Now add a layer of gluten free sheets.

3. Spread the spinach over a layer

4. Then add another layer of the eggplant sauce

5. Followed by a generous amount of the ricotta mix.

6. Continue until you reach the top of your dish.

7. Finish with the ricotta layer and grate some extra parmesan on the top.

8. Pop in the oven for 45-60 minutes.

9. Remove from oven and serve with a simple rocket & parmesan salad.