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Spinach-brinjal lasagne loaf

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Recipe Ingredients

  • 1 large brinjal (450g)
  • salt and freshly ground black pepper
  • 280g frozen chopped spinach, thawed and squeezed dry
  • 430g ricotta cheese
  • 1 large egg, lightly beaten
  • 40g Parmesan cheese, finely grated (1/2 cup)
  • 1/2 cup tomato pasta (marinara) sauce
  • 5 lasagne sheets
  • 1 cup grated low-fat mozzarella cheese

Recipe Directions

  1. Preheat oven to 220°C. Line a large baking tray with foil; coat with nonstick cooking spray.
  2. Trim brinjal; cut lengthways into 1,5cm-thick planks. Place on a baking tray; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roast for 12 minutes or until softened and golden. Cool.
  3. In a bowl, mix spinach, ricotta, egg, Parmesan and 1/4 teaspoon black pepper.
  4. Spread 1/2 cup sauce in a 23cm by 13cm loaf pan. Top with layer of lasagne sheets, breaking to fit if necessary. Spread half of ricotta mixture over lasagne sheets, sprinkle with one-third of mozzarella and top with half of brinjal, overlapping to fit. Repeat layering, then spread 1/4 cup sauce over rest of brinjal; top with remaining sauce.
  5. Cover pan with foil; place on baking tray. Bake for 30 minutes. Uncover;  top with remaining mozzarella. Bake for 15 minutes or until bubbling and golden. Let it stand for 10 minutes.


Each Serving  About 2 430kJ, 24g protein, 57g carbohydrate, 22g total fat (13g saturated), 6g fibre, 130mg cholesterol.

Each Serving:

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