Eggplant lasagne

Serves 12

Prep - 30 minutes

Cook - 1 hour 50 minutes

 

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, crushed

1 tablespoon Italian Seasoning

2 cans (400 g each) chopped tomatoes

1 large jar (680 g) tomato passata

olive oil cooking spray

1 small (about 340 g) eggplant, peeled and cut into small cubes

450 g silken tofu, drained

2 large eggs

1 cup (100 g) grated parmesan

250 g fresh lasagne (about 9 sheets)

1 1⁄2 cups (225 g) grated low-fat mozzarella

 

1 Preheat the oven to 200°C. Heat the oil in a large, heavy-based saucepan over medium–high heat. Add the onion and cook, until tender, about 5 minutes. Add the garlic and seasoning, then cook for 1 minute. Add the tomatoes and passata, then bring to a simmer. Reduce heat to low and simmer, until the flavours have blended, about 40 minutes.

2 Coat a baking tray with sides with the cooking spray, add the eggplant and coat, too. Roast, turning occasionally, until browned, about 30 minutes.

3 Puree the tofu, eggs and parmesan in a food processor.

4 Coat a 3-litre capacity ovenproof dish with cooking spray. Spread 1 cup of sauce over the bottom of the dish and arrange three lasagne sheets on top. Spread half the tofu mixture over the lasagne, followed by half the eggplant. Top with 1 1⁄2 cups sauce and 1⁄2 cup mozzarella. Repeat, then top with the remaining lasagne sheets, sauce and mozzarella.

5 Cover with foil and bake for 1 hour. Remove the foil and bake, until heated through, about 15 minutes. Cool slightly before serving.

Nutritional information - 986 kilojoules, 15 g protein, 16 g carbohydrates, 3 g fibre, 13 g total fat, 5 g saturated fat, 57 mg cholesterol, 450 mg sodium