I had an Aubergine 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 then thought I would have a Green day and make a Lasagne. I have to say I was rather tempted to have seconds, but had already used up the last of my HEa’s.  I am looking forward to some leftovers tomorrow.

Aubergine Lasagne

Slimming Eats Recipe

serves 4

Extra Easy –  1 HEa and 1 syn per serving

Green –  1 HEa and 1 syn per serving

Ingredients

1 onion,  finely chopped

1 carrot, finely chopped

1 stick of celery, finely chopped

2 cloves of garlic

1/4 teaspoon of nutmeg

250ml of passata

500ml of beef stock

splash of red wine vinegar

1 large aubergine (eggplant)

approx 9 sheets of whole wheat lasagne (however you may need more or less depending on how big the sheets are)

28g of parmesan (HEa)

sprinkling of italian herbs

salt

Frylight or Pam Spray

for the topping:

250ml of semi skimmed milk (HEa)

28g of parmesan (HEa)

1 tablespoon of cornstarch (3.5 syns)

salt and pepper to season

42g of Mozzarella (HEa)

Method

Spray a frying pan over a medium heat with Frylight or Pam 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.

In the meantime slice the aubergine, you don’t want the slices too thick, as you need to make two layers in your lasagne dish.

Add to a colander and rinse with water, sprinkle with a little salt and pat dry.

Heat a grill pan over a medium heat and spray with some frylight or Pam spray. Grill the slices of aubergine on both sides and set aside.

Preheat oven to 180c of 350f

Now get your lasagne dish and spray with some Frylight or Pam spray (this is to prevent the lasagne from sticking).

Get 3 lasagne sheets and layer the bottom of the dish (you may need to cook the sheets to al dente, if they are not oven ready ones).

Then layer with slices of aubergine and half the tomato sauce mixture. Sprinkle with half the 28g of parmesan cheese.

Layer another 3 slices of lasagne sheets and repeat the process, topping with the remaining 3 lasagne sheets.

Set the dish aside will you make your 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 other 28g of parmesan cheese.

Season with salt and pepper and pour the sauce over the top of your lasagne.

Sprinkle with the 42g of mozzarella cheese and bake in the oven until golden.

Serve with a mixed salad.

 

Filed under: below 2 syns, Extra Easy, Green, main course, pasta, vegetables