Just when you thought lasagne is banned from your diet as it’s full of fat and empty calories, we have the recipe to hit the spot.This lasagne is made with no pasta, and is full of tasty goodness, as it’s packed with healthy vegetables, helping you to achieve the vegetable intake necessary for a healthy lifestyle.
Try it and see, you will be pleasantly surprised.

Ingredients:

  • 1 Large Egg Plant
  • 1 Packet of Spelt Wraps (Mountain Bread)
  • ½ kg of ricotta cheese
  • 1 large bunch of fresh spinach washed thoroughly and stems chopped off(can be substituted with frozen or baby spinach)
  • 1 onion
  • 2 cloves of garlic-crushed
  • 2 eggs
  • Salt and pepper to taste
  • Pinch of nutmeg
  • 1 Tbs of Olive Oil
  • 1 jar of organic tomato puree (750 mls)
  • ¼ tsp dried mixed herbs
  • salt and pepper to taste
  • 50 g Feta Cheese (hard enough to crumble)

Method:

  1. Warm oven to 170 degrees Celsius, and prepare the lasagne dish-spray lightly with cooking oil.
  2. Spray some baking paper with Olive oil and place on baking tray;
  3. Wash Egg Plant and slice very thinly, then place on tray, spray some more cooking oil, and season to taste;
  4. Bake or grill for about 15 minutes until nice golden colour;
  5. In the meantime, place ricotta cheese, chopped spinach, onion, lightly whisked eggs, crushed garlic, salt, pepper and nutmeg to taste. Stir well together, till all ingredients are well combined.
  6. Place olive oil in a small pot and heat slightly. Then add the tomato puree and seasoning (mixed herbs, salt and pepper) to taste. Wait till it boils, then put aside ready to be used for later
  7. Spray the lasagne dish with oil, then place 2 large spoonfuls of the tomato sauce on the base of the dish. Then place one sheet of the Spelt Wrap down, covering most of the base of the dish. Then place the Roasted Egg plant (about 4 slices) on the wrap sheet, then cover with 1/3 of the sauce, then the wrap sheet, then half the cheese and spinach mixture, then another wrap sheet, alternating the layers until finished, leaving 1/3 of the sauce to cover the last wrap sheet.
  8. Sprinkle with crumbed Feta cheese over the top, cover with Aluminum Foil, making sure the foil does not touch the food-use toothpicks if necessary to create distance between the foil and the top of the lasagne
  9. Bake in moderate oven for about 30 minutes. Slice into 5 cm servings and enjoy

Can be served with the Cauliflower Salad.

Serves up to 6 people, and can be made ahead of time and reheated in the oven.