Eggplant and lentil lasagne
Contents
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order nowI know eggplant can be a vegetable that a lot of kids don’t get too excited about but this eggplant melts in your mouth just like a sheet of lovely egg pasta. This recipe is both vegetarian and gluten free. It’s full of protein and good fats. It’s wonderfully satisfying and tastes even better the next day. This lasagne freezes well if you all don’t go back for seconds.
Eggplant and lentil lasagne
- 1.2 kg eggplants very thinly sliced
- olive oil
- 4 garlic cloves crushed
- 1 brown onion diced
- 1 carrot grated
- 800 grams roughly chopped tomatoes or 2 x 400 gram cans
- 1 tbsp fresh or dried oregano
- 1 handful of fresh parsley or basil
- 1 cup kale or spinach roughly chopped
- 1.5 cups stock or bone broth
- 1 cup cooked lentils
- 1.5 cups ricotta
- 3 tbsp cream
- Parmesan grated to bake on top
- salt to taste
Heat your oven to 180 degrees celsius. Lay out the sliced eggplant on your oven trays and drizzle with olive oil and sprinkle with salt. Rub the oil into both sides of the eggplant and bake for 15-20 minutes turning them over half way through.
Meanwhile, in a medium sized saucepan on medium heat saute onion, garlic and carrot and a couple of pinches of salt and 2 tablespoons of olive oil for about 5 minutes stirring regularly.
Add 1/2 a cup of the tomatoes and cook them right down so they begin to caramelise. This will create a great base of flavour to your sauce. Add the remaining tomatoes and stir well to combine. Add the herbs and turn the heat down to low. Simmer for about 5-10 minutes. Add the kale and stock or broth and simmer for a further 10 minutes. Add some salt to taste.
Remove the sauce from the heat and blend the sauce using a stick blender or food processor.
Combine the ricotta and cream in a small bowl.
Turn the oven up to 200 degrees celsius. In an ovenproof dish, layer the prepared ingredients( like you would a lasagna) a scoop of the tomato sauce followed by the eggplant, 1/4 of the lentils and 1/4 of the ricotta, repeat until you use up all of the ingredients. Sprinkle with parmesan and bake for 20 minutes uncovered. The top should be golden and caramelised.
Serve with a side salad.
BLW- a small portion of the lasagne.
Simply blend or mash the lasagne to serve to your baby.
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
Rice, peanut butter and cocoa puffs
We all remember the infamous Chocolate crackle at kids birthday parties I’m sure. This is a nutritious take on this old favourite and they can be put together in no more than 10 minutes. Add any seeds that you like if you don’t have hemp seeds. Pepitas or sunflower seeds work a treat.
One pot quinoa bake
This one pot wonder is great on its own for lunch or dinner or you can serve it along side your favourite salad. You will need a pot that can start the cooking process on the stove and then be transferred to the oven. This dish is easily blended into a purée for your baby … Continued
Chocolate coated bananas with nuts, seeds and coconut
I have been making these chocolate coated frozen bananas ever since some good friends visited far North Queensland and shared them with us. We were hooked. Now I love to play around and make them with different nut, seed and dried fruit combinations. You can use hemp seeds or pepitas, peanuts, almonds or walnuts. Dried … Continued
Chicken fajitas with pineapple, corn and cucumber salsa
Summer is the time for Mexican food! It’s fresh, best enjoyed outside and it’s a great serve your self meal which the kids love! You can throw in any extra vegetables with the chicken. Such as grated zucchini, capsicum or mushrooms.
Christmas ham, cheese and tomato tart
The classic ham, cheese and tomato combination can be served and enjoyed in so many ways. This simple and easy to put together tart can be made with any cheese that you like. You can use feta instead of ricotta or cheddar instead of Parmesan. This tart is moreish, great served with a side salad … Continued
Chocolate and cherry Christmas muffins with cashew cream
Chocolate and cherry! A beautiful Christmas combination in my family. These delicious muffins are sweetened with maple syrup and topped with a cashew and coconut cream.
Add a comment
Show Comments
1Leave a Comment
Your email address will not be published. Required fields are marked *
Chloe Dutton says:
Amazing! Soooo delicious!