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Mediterranean Layered Bake

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Mediterranean Layered Bake – delicious layers of potato, tomatoes, aubergine, peppers and courgette topped with a cheesy white bechamel style sauce. 

If you are a fan of lasagne, then this Mediterranean Layered Bake is a must try!!! and is perfect for lunches, picnics, dinner and more.

Instead of pasta, it combines delicious layers of thinly sliced potato and packed with healthy filling speed vegetables, that are so tasty you won’t even miss the meat.

Use a vegetarian Italian style hard cheese instead of the parmesan and this is vegetarian-friendly too. 

It makes 6 delicious servings, so if you are a family of 4 like me, that gives you 2 leftover portions that would be perfect for you to freeze for another day. Gotta love leftovers, right?

Love layered dishes like this? Check out these other recipes:

or head on over to my Full Recipe Index with over 850 delicious Slimming World and Weight Watchers recipes all fully searchable by meal type, ingredients, syn value and smart points etc.

How can I add a 1/3 speed foods (healthy vegetables) to this Mediterranean Layered Bake?

Well, this recipe actually comes packed with speed foods, so if you want just a slice of this with nothing else, then go right ahead.

I served alongside a yummy mixed salad of crisp lettuce, finely chopped tomatoes and onion, beetroot, carrot and then a few green olives (the latter being synned of course). 

Some steamed greens like tender stem broccoli or even some cauliflower would also go really well with this if you don’t fancy a cold salad. 

Kitchen Items used for this Mediterranean Layered Bake?

This recipe was originally created on 17 July 2012 and updated on the 4 June 2019

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Yield: SERVES 6

Mediterranean Layered Bake

Mediterranean Layered Bake

Mediterranean Layered Bake - delicious layers of potato, tomatoes, aubergine, peppers and courgette topped with a cheesy white bechamel style sauce. 

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes

Ingredients

  • 1 tbs of extra virgin olive oil - 6 syns
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1 small red onion, finely chopped
  • 2 cloves of garlic, crushed
  • 400g (14oz) of chopped tomatoes (canned)
  • 8 tbs of tomato paste (puree)
  • 480ml (2 cups) of chicken or vegetable stock
  • 1 tbs of balsamic vinegar
  • a handful of fresh basil, chopped
  • 1 tsp of dried oregano
  • 1 tsp of fennel seeds, crushed
  • 1 large aubergine (eggplant), sliced thinly lengthways
  • 3 courgettes (zucchini), sliced thinly lengthways
  • 1kg (35oz) of potatoes, peeled and thinly sliced (I used Yukon golds)
  • 90g (3.2oz) of parmesan cheese - 3xHEa’s
  • 100g (3.5oz) of mozzarella - 2 HEa’s
  • 1.5 tablespoons of cornstarch - 2 syns
  • 300ml (1.25 cups) of 1% milk - 1 HEa
  • Olive Oil Spray
  • Chopped Italian parsley

Instructions

  1. Add the olive oil to a frying pan over a medium high heat, once hot, add the onion and fry for a couple of minutes until softened
  2. Add the peppers and garlic and fry for a further couple of minutes.
  3. Add the chopped tomatoes, tomato paste (puree), stock, balsamic vinegar, oregano, fresh basil and crushed fennel seeds.
  4. Bring to a boil and then reduce heat, and allow to gently bubble for 15-20 minutes until sauce reduces down and thickens (it's important to let the sauce reduce down and thicken otherwise it will be too watery).
  5. Season sauce as needed with salt and black pepper.
  6. Set aside.
  7. Wipe frying pan clean, spray with olive oil spray and place over medium heat, add the courgette and aubergine in batches until lightly browned on all sides and slightly softened, seasoning with a little salt and black pepper as you do.
  8. Then you can begin the layering.
  9. Add half the tomato sauce to the bottom of the baking tray.
  10. Then add half the courgette and half the aubergine.
  11. Add half the potato slices in a then layer, slightly overlapping each other as you do.
  12. Then add the remaining tomato sauce, another layer of aubergine and courgette and then the final layer of potatoes.
  13. Preheat oven to 200c/fan 180c/400f or gas mark 6
  14. Add the milk to a saucepan, stir the cornstarch with a couple of tablespoon of water to make a slurry, add this into the milk, slowly heating until it starts to thicken. As it starts to thicken, stir in 30g of the parmesan until melted into the sauce.
  15. Pour the sauce over the potatoes, spreading out so it covers evenly with a spatula
  16. Top with the remaining parmesan and mozzarella.
  17. Cover with foil (it's important you use a deep enough tray so that the cheese doesn't touch the foil when covered)
  18. Place in the oven and bake for 30 minutes, remove foil and continue to bake for another 20-30 minutes until the top is lovely and golden.
  19. Sprinkle with some fresh chopped parsley
  20. Serve and enjoy!!

Notes

This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly


  • Slimming World - 1.5 syns and 1 HEa per serving
  • WW Flex/Freestyle Smart Points - 10 per serving
  • Vegetarian - use a vegetarian Italian style hard cheese in place of the parmesan

NOTE: Its important not to slice the potato too thick or they will not be cooked. If you are slicing the potatoes thick, you will need to parboil before layering.

*suitable for freezing

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Nutrition Information

Yield

6

Serving Size

1
Amount Per ServingCalories 365 Total Fat 11.7g Saturated Fat 5.8g Carbohydrates 47.1g Fiber 8.5g Sugar 14.9g Protein 19.9g
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.
© Siobhan (Slimming Eats)
Cuisine: Mediterranean / Category: Main

 

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.

Nutritional information is an estimate and is to be used for informational purposes only

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Reader Interactions

Comments

  1. I loved the flavour of this dish but, for some reason, the potatoes just wouldn’t cook through and stayed quite hard. The courgette and aubergine was also quite hard. I had to microwave each individual portion for several minutes (covering each serving bowl with clingfilm) until the potatoes and other veg softened. I will definitely make it againas it tasted lovely but will par-boil the potato slices briefly first and will cut the courgette and aubergine more thinly, cutting them into smaller pieces.

  2. I am presuming you cooked the aubergine and courgette in a pan as per the recipe before cooking? They, therefore, should not be hard after that length of time in the oven, courgette literally takes minutes to cook. Make sure you are slicing the potato in thin slices, if you slice it too thick, it will not be fully cooked. You want it sliced pretty thin as if you were doing a potato gratin. The courgette and aubergine should have also been sliced thinly lengthways. Hope that helps 🙂

  3. Thank you for your reply. I will try to slice the courgettes, aubergines and potyatoes more thinly next time! I think that must have been my problem. I have another 4 in the freezer and I am looking forward to having them as the flavour is really lovely. Thankyou.

  4. When you have the Syns next to ingredients is this per person or whole receipe? I.e. 1tblsp olive oil= 6 Syns.

  5. Hi, Can’t wait to cook this recipie. Im assuming as this dish yeilds 6 and there are 6 portions of HEA’s you could count a portion as 1 of your HEA’s or not ? TIA

  6. Hi Natasha, if you look to the notes section of the recipe box the calculations are given there, this recipe does use a healthy extra A choice 🙂

  7. Syns next to ingredient are to break down all the syns in a recipe, not per person. The value per person is giving separately.

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