Preparation time is 25minutes
Cook time is 30minutes
Total time is 55minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
2
- 1 sheet fresh lasagne
- 180grams chargrilled capsicum, cut into smaller pieces
- 1/4 cup basil leaves
- 1 tomato, thinly sliced
- 80grams chargrilled eggplant, patted dry
- 1grams olive oil spray
- 1tablespoons low fat milk
- 150grams reduced fat ricotta
- 1 cup passata
- 1 clove garlic, crushed
Nutrition per serving
1110kJ / 266Cal
1110 Kilojoules or 266 Calories
13% of daily energy intake*
Protein
13.0grams
Fat
11.8grams
Carbs
27.1grams
Sugars
13.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 170°C . Spray a 5-cup capacity ovenproof dish with oil. Combine passata and garlic in a small bowl. Spread 1/3 cup of passata over base of dish. Top with eggplant and most of the basil leaves (reserve some to serve).
Step 2 of 4
Place half a lasagne sheet over eggplant. Top with another 1/3 cup of passata, followed by capsicum and remaining lasagne sheet.
Step 3 of 4
Spread remaining passata over lasagne and top with tomato slices.
Step 4 of 4
Whisk ricotta, milk and freshly ground black pepper until smooth. Spread over tomato. Spray lightly with oil. Bake for 30-35 minutes or until pasta is cooked through. Top with remaining basil leaves to serve.
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