GF · NS · NF · V


  • 2 medium eggplants sliced 1 inch lengthways
  • olive oil spray
  • salt & pepper, to taste
  • 120g baby spinach leaves
  • 1 bunch of fresh basil (5 oz bunch) leaves picked
  • 200g fresh lasagna sheets (or gluten free)
  • Mushroom Ragu
  • 200g mushrooms sliced
  • 1 can of crushed tomatoes (14 oz can)
  • 1 tsp dried thyme
  • 12 tsp chilli flakes or more to taste
  • Cheese Sauce
  • 12 cups (360g) fresh ricotta
  • 13 cup (40g) parmesan plus optional extra for topping
  • 2 garlic cloves minced
  • 14 tsp ground nutmeg
This method is based on 2 servings
  1. Preheat oven to 375°F and line a baking sheet with baking paper and spray an 8 x 10 inch oven-proof dish with oil.


  2. Arrange eggplant on prepared sheet, spray with oil and season with salt and pepper. Bake for 20 minutes, turning halfway through.


  3. Combine spinach and basil together in a bowl.


  4. For the Mushroom Ragu: Heat a non-stick skillet over medium heat, spray with oil and add sliced mushrooms in a single layer. Cook for 8-10 minutes, turning once until golden. Add tomatoes, thyme, chilli, salt and pepper and simmer for 8-10 minutes to thicken sauce. Adjust seasoning and set aside.


  5. For the Cheese Sauce: Combine all ingredients in a bowl and season with salt and pepper to taste.


  6. Spread ⅓ of the cheese sauce over the base of the prepared oven dish, followed by ⅓ of the lasagna sheeets, ⅓ of mushroom ragu, ⅓ of eggplant slices, and ⅓ of the spinach and basil mix. Repeat layering twice, adding final spinach mix around the eggplant layer. Don’t worry if layers aren’t perfect – it will still taste delicious!


  7. Sprinkle over extra parmesan (if using) and bake for 30-35 minutes or until the sauce is bubbling and eggplant is golden brown.


  8. Stand for 5 minutes before serving.


Based on 1 serving
Energy (kJ) 3385
Energy (cals) 808
Protein 50.1g
Fat 27.4g
Sat. Fat 15.9g
Carbs 76g
Sugar 25.9g
Fiber 23.9g