Through my pursuit to find healthier versions of my favourite comfort foods, I suddenly realised the possibility of making a lasagne recipe with layers of eggplant instead of using pasta. Popular dishes like Greek moussaka use similar ingredients so I’ll admit I wasn’t particularly fearful that it would taste odd. The next element to target in this dish is the cheesy, creamy white sauce. Is it really necessary? Not really.
The flavour of the veggies that have softened in the oven should be enough. I leave the last part to the cheese. If you’re Vegan this recipe is PERFECT for you without the cheese on top at the end. Keep the rest to take to work or for leftovers. I served mine with my strawberry, balsamic and lime salad which went down a real treat with my family.
This is my step-by-step photo recipe for you – it’s so easy to make this and a great one for children too. Fill the lasagne with ingredients of your choice; these are just some of my recommendations. I hope you enjoy it!
Remember to instagram us your own recipe with our tags @theryelife and hashtags #theRYElife and #RYEKitchen.
Click here to download your printable recipe!
Servings - 8
156 - Calories
Time : 55 Mins
Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.