Easy Eggplant Lasagne with Pumpkin

A close up photo of a slice of vegetarian lasagne on a plate with layers of eggplant, pumpkin, pasta and sauce

Easy Eggplant Lasagne with Pumpkin

A delicious combination of eggplant and roast pumpkin between layers of pasta and tomato topped with melted cheese. This vegetarian lasagne should be your next family-friendly dinner!

note - ingredients can be approximate

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Prep Time 20

Cook Time 1 30

Resting Time 10

Total Time 2

Course Main Course

Cuisine Italian

Servings people

Calories 489 kcal

Equipment

Ingredients

250 g (9 oz) lasagne sheets, Note 1
700 g (3 cups) passata, or marinara
2 (14 oz) eggplants
¼ (14 oz) pumpkin
45 ml (¼ cups) olive oil, extra virgin
4 cloves garlic, crushed
10 g (2 tablespoon) Italian herbs
50 g (½ cups) mozzarella , grated
salt and pepper , to taste

Instructions

Prepare

Preheat oven to 180°C (350°F)
Slice the 2 (14 oz) eggplants into circles along small edge and sprinkle each side with salt. Allow them to sweat for 5-10 minutes. Blot moisture on each side with a paper towel.
Cut ¼ (14 oz) pumpkin into cubes, removing the skin (this can be done with a vegetable grater).

Cook vegetables

Line a baking tray and add 4 cloves garlic, eggplant, pumpkin. Coat with 45 ml (¼ cups) olive oil, 10 g (2 tablespoon) Italian herbs and salt and pepper
Roast the vegetables in the oven for 40 minutes or until the pumpkin has softened.
Using a stick blender, food processor or a good old fork or potato masher, mash the pumpkin until smooth (don't worry if it has a couple of lumps).

Lasagne

Layer a deep baking dish beginning with ¼ cup of the passata. Then add a single layer of lasagne sheets (normally 2 sheets).
Top the lasagne sheets with the some of the mashed pumpkin, eggplant and another ¼ cup of sauce. Repeat layers until you reach the top of the dish and finish with lasagne sheets topped with sauce and 50 g (½ cups) mozzarella
Cover the layered lasagne with foil (make sure it doesn't touch the cheese) and bake covered for 20 minutes.
Uncover and bake for a further 20 minutes or until you can pierce through all the layers with a skewer.
if having this for a meal prep, bake only for a further 10 minutes.
Remove from the oven and allow to rest for 10 minutes.
Cut and serve with a side of salad.

Video

Notes

Note 1 - Lasagne Sheets

You can make lasagne with fresh or dried sheets, but it will impact the cooking time. Each packet should have recommended cooking times which should be followed. My rule of thumb is to use half of this time to cook covered and the other half uncovered to allow the cheese to bubble and brown.

Storing

Allow to cool at room temp for no more than 2 hours. Store directly in the baking dish, or separate into containers. Store for up to 4-5 days.

Reheating

Microwave. Drizzle a small amount of water then reheat on 1 minute intervals until the centre is warm (approx. 3-4 minutes)

Oven. Reheat in single serve or family-sized serves in oven-safe dish. Cover with aluminium foil and reheat for approx. 15 minutes.

Freezing

Wrap individual portions tightly (or the whole thing) and store for up to 6 months.

Nutrition

Calories: 489kcalCarbohydrates: 78gProtein: 16gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 135mgPotassium: 1530mgFiber: 10gSugar: 17gVitamin A: 9556IUVitamin C: 31mgCalcium: 183mgIron: 6mg

Keyword Lasagne recipe, Meal Prep Recipe, vegetarian recipe

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