• 2 Serves
  • 25 min prep time
  • 30 min cooking
  • 324 Cal / serve


  • 1g Olive Oil Spray
  • 1 Cups Passata (250g)
  • 1 Cloves Garlic (3g), crushed
  • 80g Chargrilled Eggplant, patted dry
  • 1/4 Cups Basil Leaves (10g)
  • 1 Fresh Lasagne Sheets (50g)
  • 180g Chargrilled Capsicum, cut into smaller pieces
  • 1 Tomato (167g), thinly sliced
  • 150g Reduced Fat Ricotta
  • 1 Tablespoons Low Fat Milk (20g)


    1. 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).
    2. Place half a lasagne sheet over eggplant. Top with another 1/3 cup of passata, followed by capsicum and remaining lasagne sheet.
    3. Spread remaining passata over lasagne and top with tomato slices.
    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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