So this week we’re going vegetarian, which doesn’t really please Kitty but she’s willing to let it be. My husband noticed this recipe in the Woolworths Magazine and though I was dubious, it turned out to be really nice.
Bean and Eggplant Lasagna
YOU WILL NEED
1 medium eggplant
1 small onion, chopped
1 clove garlic, crushed
2 x 420g cans F. Whitlock & Sons
Killer Beans in Fred’s Ballistic
Tomato & Basil Sauce
½ cup vegetable stock or water
1 tsp dried rubbed oregano
1 Tbsp balsamic vinegar
4-6 large Dried Lasagne sheets
250g pottle lite cream cheese
½ cup grated Parmesan cheese
Chopped parsley to garnish
GET DOWN TO BUSINESS
- Preheat oven to 200°C (fan assisted). Slice the eggplant into 1cm thick
rounds. Brush the slices with olive oil and place on a baking tray lined with
baking paper. Bake for 15 minutes, until the eggplant is cooked. Remove
from the oven. While the eggplant is cooking prepare the bean flling.
- Heat a dash of oil in a pan. Add the onion and cook over a medium low
heat until softened. Add the garlic and cook a further minute. Add F.
Whitlock & Sons Killer Beans in Fred’s Ballistic Tomato & Basil Sauce,
stock (or water), oregano and balsamic vinegar. Stir to mix and allow to
heat through. Remove from the heat.
- To assemble, grease a small lasagne style dish (approx. 6-8 cup capacity).
Place a layer of eggplant in the base of the dish. Spoon over half the bean
mixture and top with lasagne sheets. Repeat the layers fnishing with a
layer of pasta.
- Mix together the cream cheese and Parmesan and spoon over the top of
the lasagne. Bake for 25-30 minutes, until pasta is cooked, flling hot and
topping golden. Allow to stand for 10 minutes before serving, garnished
with freshly chopped parsley if wished.