Eggplant & Butternut Lasagna
2-3 medium eggplants, cubed
½ butternut squash, thinly sliced
700ml tomato passata, homemade or store bought
1 -2 cups grated cheese (depending on how cheesy you like it!)
1 packet lasagna sheets, we used fresh gluten free sheets
1 bunch silverbeet or kale
fresh herbs, basil, parsley, oregano, thyme
Preheat your oven to 180 º C. Place thinly sliced butternut on baking tray with a splash of water to help steam them. Otherwise drizzle with oil to roast them. Bake 15-20 minutes until fork tender.
Heat a large skillet with a good glug of olive oil. Add the diced eggplant and stir to coat. Season with salt and pepper. Once the eggplant is starting to golden or soften add the tomato sauce and fresh herbs. Cook this mix down until nice and thick.
Strip the silverbeet or kale from the stem and finely chop it.
Grate the cheese.
Start layering the lasagna by placing a ladle of sauce on the bottom of the dish. Cover with lasagna sheets, then another ladle of sauce, a layer of butternut, a layer of raw silverbeet or kale, and a sprinkle of cheese. Repeat these layers as many times as you can with the ingredients you have and the dish size you chose. The top layer should be pasta, sauce and a whole lot of cheese!
Bake for 30- 40 minutes until lasagna sheets are tender.
Serve with a side salad.
Sometimes I like using cottage cheese in lasagna. In that case I would mix the cottage cheese, silverbeet/kale, & cheese in a bowl, season with salt & pepper and use that mix as a layer in the lasagna.
Forgot to take a picture of the final dish so will share a picture of eggplants!!!