Aubergine and spinach lasagne

    1 hour

    This is a fabulous meatless lasagne recipe featuring layers of aubergine, spinach, pasta sauce and of course - lasagne sheets. I found this recipe awhile back, it's easy n taste fantastic. One of my favourites, a dish everyone will enjoy!!!

    17 people made this

    Serves: 4 

    • 1 medium aubergine
    • 250g frozen spinach
    • 1 small (250g) tub of cottage cheese
    • 1 jar of pasta sauce
    • 1 packet lasagne sheets
    • 3 tomatoes, thinly sliced
    • 1 small bag grated light mozzarella cheese
    • parsley
    • salt and pepper

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Thinly slice aubergine into rounds and lay on kitchen paper, then salt lightly. Lay another piece of kitchen paper on top and layer with aubergine slices and salt lightly. Continue this layering method until all aubergine is used.
    2. Place a heavy pan on a baking tray on top of the aubergine stack and leave to sit for 30 minutes to two hours.
    3. Defrost spinach and drain as much water out as possible
    4. Mix cottage cheese and defrosted spinach together in a large bowl and add salt and pepper.
    5. Using a casserole dish, spread a layer of sauce and then place a layer of lasagne sheets on top.
    6. Place a layer of spinach/cottage cheese mix, sauce, aubergine slices and then lasagne sheets. Repeat this process until the dish is full then place in the oven.
    7. Place sauce and thinly sliced tomatoes on the last layer and then sprinkle mozzarella cheese heavily on top.
    8. Bake in the oven for 45-60 minutes at 180 C / Gas 4.

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    Reviews in English (1)


    Something else. Omitted salt & pepper in cottage cheese mix due to salting of eggplant, replaced with half bunch of chopped parsley.  -  12 Mar 2010  (Review from Allrecipes AU | NZ)