Whether you are vegetarian or just fancy a meatless meal, this (Eggplant) Aubergine Lasagne is Delicious. My kids don’t even realize this is meat free.
I had an Aubergine (Eggplant) that needed to be used up (one of my favourite vegetables) and was originally going to make a gratin of some sort to accompany some chicken, but thinking about my love of Greek dishes and things like this Low Syn Moussaka or Moussaka Meatballs or Mediterranean Layered Bake, I decided on this (Eggplant) Aubergine Lasagne.
It really was amazing and because the filling is mostly vegetables, you are getting in a good ratio of speed vegetables. I had a mixed salad on the side too, just to increase my speed foods even further.
This (Eggplant) Aubergine Lasagne is also perfect for freezing. I cooked it all in one dish, then froze one serving. But you could make it up in 4 little containers and just cook the portions you want and freeze the ones you don’t for another day.
You won’t be disappointed in the amazing white sauce cheesy topping. I always make any Slimming World Lasagne with a white sauce this way. When you use your healthy extra a choice, it really isn’t that many syns. So you may as well have the real thing. There is just no compromising on taste in my opinion.
If you use gluten free lasagne sheets, then this (Eggplant) Aubergine Lasagne will also be gluten free. I like brown rice pasta, as it’s the closest I have found in taste and texture to regular pasta. This recipe is also suitable for vegetarians, however if you wanted to add some meat to this, extra lean ground beef would be great, or even some cooked chicken.
Delicious Speed Vegetables in this amazing (Eggplant) Aubergine Lasagne!
Low Syn Aubergine Lasagne
Yield 4 servings
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly
- Extra Easy - 1 HEa and 0.5 syns per serving
- Green/Vegetarian - 1 HEa and 0.5 syns per serving (use Italian style hard cheese)
- WW Smart Points - 8
- Gluten Free - use gluten free pasta sheets
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stick of celery, finely chopped
- 2 cloves of garlic
- 240ml (1 cup) of passata
- 480ml (2 cups) of beef or vegetable stock
- splash of red wine vinegar
- 1 large aubergine (eggplant)
- approx 6 lasagne sheets (however you may need more or less depending on how big the sheets, dish you use are)
- sprinkling of italian herbs
- olive oil spray
for the topping:
- 240ml (1 cup) of 2% milk (HEa)
- 60g (2oz) of parmesan (2xHEa)
- 1 tablespoon of cornstarch(1.5 syns)
- pinch of mustard powder
- salt and pepper to season
- 50g (1.5oz) of Mozzarella (HEa)
- Spray a frying pan over a medium heat with olive oil spray. Add the onion and garlic and cook until softened.
- Add the carrot and celery and cook for a further 3 mins.
- Add passata, stock, red wine vinegar, nutmeg and italian herbs.
- Bring to the boil, then reduce heat, cover and simmer until sauce reduces and thickens.
- Preheat oven to 180c of 350f
- In the meantime slice the aubergine, you don’t want the slices too thick.
- Add to a colander and rinse with water, sprinkle with a little salt and pat dry
- Place on a baking tray lined with parchment, spray over the top with spray oil and bake until softened (approx 15-20 mins)
- Raise temp to 200c (400f) or gas mark 6
- Spray a lasagne dish with some olive oil spray
- Line the bottom of a square oven proof dish with lasagne sheets
- Layer with half the slices of aubergine and half the tomato sauce mixture.
- Then top with more lasagne sheets
- Repeat the process, top with more lasagne sheets.
- Set the dish aside while you make the topping.
- Place a small saucepan over a medium heat, add the milk, mix the cornstarch with a little cold water and add this into the milk. Whisk constantly until the sauce starts to thicken, then add in 30g (1oz) parmesan cheese.
- Season with salt and pepper and pour the sauce over the top of the lasagne.
- Sprinkle with the mozzarella and remaining parmesan cheese and bake in the oven until golden (approx 30-40 mins).
- Serve with a mixed salad.
This recipe is freezer friendly
Nutritional information is an estimate and is to be used for informational purposes only.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.All images and content on Slimming Eats are copyright protected.
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Amount Per Serving
% Daily Value
Total Fat 8.8 g
Saturated Fat 5.3 g
Cholesterol 26 mg
Sodium 835 mg
Total Carbohydrates 22 g
Dietary Fiber 5.3 g
Sugars 9.5 g
Protein 14 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Nutritional information is an estimate and is to be used for informational purposes only
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