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.


Serves: 6

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


  1. Preheat the oven to 180°c.
  2. Slice the eggplants in 1cm strips lengthways.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. Place the baking dish into a preheated oven at 180°c for 30 minutes.


To serve

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



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