Eggplant and lentil lasagne
Ingredients
- 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
Instructions
- 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.
Notes
BLW- a small portion of the lasagne.
Simply blend or mash the lasagne to serve to your baby.
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