Advertisements

Mental Health and Lifestyle Blog

Aubergine and Courgette Lasagne (No Pasta)

Aubergine and Courgette Lasagne (No Pasta)

img_1603

This is easy, inexpensive and tastes absolutely delicious!!

Ingredients:

1 Aubergine, skin removed

1 Courgette

 

Sauce:

1 tin of chopped tomatoes

2 tsp of Rapeseed Oil, you can use Olive Oil if you’d prefer.

1/2 a red onion

1/4 tsp of basil

1/4 tsp of thyme

1/4 tsp of red chilli flakes

2 crushed cloves of garlic

a pinch of black pepper

1/4 cup of sweetcorn (I am addicted to sweetcorn)

Cheese Layer:

1/2 cup of Ricotta cheese

2 medium eggs

Directions:

img_1593

Cut off both ends of the aubergine and courgette and peel off the skin of the aubergine. Cut the aubergine and courgette into slices.

I placed kitchen towels onto a tray, then placed the slices on top of the paper and then sprinkled sea salt over them. This is to sweat out excess water. I left them for 20 minutes, changed the paper, turned them over and then salted the other side.

img_1595

Pour the tin of tomatoes into a saucepan then add in your basil, thyme, pepper, chilli, onion and garlic.

I chose to add in sweetcorn but you can add in any vegetables that you’d like. I am just a complete sweetcorn addict!

Let that simmer on a low-medium heat for 20-25 minutes and remember to stir occasionally.

 

While your sauce is cooking and your veggies sweating out, this is the perfect time to make your cheese layer.

In a bowl, take your ricotta cheese and mix it 2 eggs till you have a nice smooth thick mixture. If it’s too liquidy, just add in some more cheese.

Now when your sauce is cooked, veggies sweated out and cheese layer ready.

Preheat your oven to 190c or 375f

Take a baking tin and add a layer of your sauce to the bottom, then place a layer of your courgettes and aubergine, for the next layer use half your sauce and then add a layer of the cheese, spread it out on top. Then add another layer of aubergine and courgettes, the other half of your sauce and cover it with the cheese.

Place the tin into the oven and bake for 30 minutes. img_1599

Serves 3-4

Nutritional Information Per Portion

Calories  206

Protein 12.5g

Carbohydrates 4.9g

Fat 8.4g

Sugar 2.6g

Price

Aubergine €0.79 – Aldi

Courgette 2 pack  €1.25 – Tesco

Ricotta €1.69 – Tesco

 

 

 

 

Advertisements


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


%d bloggers like this: