1 large eggplant, diced

1 teaspoon salt

3 tablespoons olive oil

1 clove garlic, crushed

2 teaspoons minced ginger

1 medium carrot, peeled and diced

1 large brown onion, diced

1 small green capsicum, chopped

1 small red capsicum, chopped

200g button mushrooms, thinly sliced

400g can chopped tomatoes

2 tablespoons tomato paste

1 tablespoon finely chopped fresh oregano

1 tablespoon finely chopped fresh rosemary

300ml vegetable stock

150g baby spinach leaves, chopped

50g butter

3 tablespoon plain flour

700ml milk

1 cup (120g) grated cheddar cheese

375g lasagne sheets

1/3 cup finely grated parmesan cheese


  • Sprinkle eggplant with the salt, place in a colander and stand for 20 minutes. Rinse under water, pat dry with paper towel.
    Preheat oven to 180 degrees C.
  • Heat the oil in a large frying pan, add the garlic, ginger, carrot and onion; cook, stirring, for 4-5 mins or until onion is soft. Add the eggplant and capsicums; cook, stirring, for 3-4 minutes. Add the mushrooms, tomatoes, tomato paste, herbs and stock. Bring to the boil, reduce the heat to a simmer. Cover and cook for 30 minutes. Stir in the spinach thoroughly and cook for a further 2 minutes or until the spinach is wilted.
  • For the cheese sauce: Melt the butter in a medium saucepan, add the flour and stir over a medium heat for 1 minute or until the mixture forms a ball. Remove from the heat; gradually whisk in the milk. Stir over a medium heat until sauce boils and thickens. Stir in the cheddar cheese and season to taste.
  • Pour a third of the cheese sauce over the base of a 6-cup oven-proof baking dish. Cover with a third of the pasta, then half the vegetable mixture. Repeat layers using vegetables and pasta.
  • Pour remaining cheese sauce over pasta layer, making sure all the pasta is covered. Sprinkle with the parmesan cheese. Bake for 45-50 mins, or until the top is golden brown and the pasta is tender.


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