Being a great cook has little to do with fancy tools and equipment, although having some sort of tool that you can learn to make work for you, is essential. I have been wanting to make an eggplant lasagne for the last couple of months now, but what was stopping me was not having a baking dish. I know, shocking right? I had nothing drawing me towards buying a brand new, sparkling white one, and luckily we scored this awesome old school dish from my boyfriends parents – not even a day later I had this baby in the oven! I will start by admitting that this lasagne is ridiculously simple… life hack on it’s way. I used store bought tomato sauce! I am all for shortening my cooking time if the store bought component doesn’t compromise the health aspect of my food. In this case I used the Monteverde Olive Pasta Sauce (I am a sucker for olives) and I was blown away. Minimal ingredients and a punch of flavour, definitely a winner in my opinion.
Although, it is always best to use the simplest form of any ingredient, so feel free to replace the store bought sauce for a homemade tomato sauce.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
- 4 medium/large eggplants
- 4 Tbsp coconut oil
- 1 brown onion (diced)
- 3 cloves garlic (minced)
- 2 jars Monteverde olive pasta sauce (or pasta sauce of choice)
- 1 can organic light coconut mylk
- 6 sheets of spinach lasagne (or lasagne sheets of choice)
- Fresh basil
*Optional additional spices include:
- 1 tsp paprika
- 1 tsp smocked chilli flakes
- 1 tsp garlic powder
- 1 tsp dried basil
- 2 Tbsp nutritional yeast
- Preheat the oven to 180°c.
- Slice the eggplants in 1cm strips lengthways.
- Lightly brush each side of the eggplant with coconut oil and place into the oven for 10 minutes before turning and roasting for a further 10 minutes. You may have to repeat this step if you have only one roasting tray (like I did).
- While your eggplants are in the oven, put a medium sized pot on the stove over a medium heat. Add 1 Tbsp of coconut oil, the diced onion and minced garlic, and allow to soften.
- Add the optional spices at this point before adding in the 2 jars of tomato sauce and 1 can of light coconut mylk. Gently stir and add in a few fresh torn basil leaves, as well as an optional 2 Tbsp of nutritional yeast. Allow to simmer until all the eggplants are ready to be removed from the oven.
- On to the layering! Add a third of the sauce mixture to a medium baking dish, followed by a third of the eggplants and lastly the lasagne sheets to cover. Repeat this three times, finishing with the remaining sauce.
- Place the baking dish into a preheated oven at 180°c for 30 minutes.
Serve your lasagne warm and topped with fresh basil. A side salad is the perfect additional element to this meal – try a fresh kale and apple salad like we did!
As I mentioned above, this dish can easily be played around with, from using your own spice flavour combinations, your own choice of lasagne sheets, to using your favourite pasta sauce. I highly recommend adding olives to your pasta sauce if not using the Monteverde Olive Pasta Sauce; the olives add such an incredible dimension of flavour to this dish!
I hope you all enjoy this dish as much as I did, if so, let me know at @amber_gisele on Instagram!
All my love,
Amber Gisele X