Savory Eggplant, Tomato, and Leek Lasagna
Indulge in a delightful vegetarian lasagna featuring layers of roasted eggplant, a rich tomato-basil sauce, and savory leeks. Packed with fresh ingredients, this dish offers a harmonic fusion of sweet and savory notes that make it irresistible. Perfect for family dinners or gatherings, it's an engaging way to appreciate vegetables in a flavorful and comforting meal.
6
Servings
317
Calories
12
Ingredients
Ingredients
eggplant
900 g (cut into 1 cm slices)
salt
to taste (for eggplant)
brown onion
1 large (chopped finely)
garlic cloves
4 (crushed)
tomatoes
3 large (chopped coarsely)
tomato paste
2 tablespoons
fresh basil
1/4 cup (shredded)
low-fat margarine
1 tablespoon
leeks
2 medium (chopped finely)
sugar
2 tablespoons
fresh lasagna noodles
4 sheets (cut to fit)
low-fat cheddar cheese
1 cup (grated)
Instructions
1
Start by cutting the eggplants lengthways into 1 cm thick slices. Place these slices in a colander, sprinkle with coarse salt, and let them sit for 30 minutes to draw out excess moisture. Rinse the slices thoroughly under cold water and pat dry with absorbent paper.
2
In a large pan, heat some oil over medium heat and cook the eggplant slices in batches until they are softened and browned on both sides. Remove from the pan and set aside.
3
In the same pan, add a bit more oil if necessary and cook the chopped onion with half of the crushed garlic, stirring frequently until the onion softens and turns translucent.
4
Add the chopped tomatoes, tomato paste, and fresh basil to the onion mixture. Stir well and allow it to simmer uncovered for about 20 minutes or until it thickens slightly. Once thickened, blend or process the mixture in a food processor until it reaches a slightly chunky texture.
5
Return to the pan and heat margarine over medium heat. Add the chopped leeks and the remaining garlic, stirring until the leek softens and begins to brown lightly. Add the sugar and continue to cook, stirring for around 5 minutes until the leeks are nicely caramelized. Remove from heat.
6
Preheat your oven to a moderately hot temperature (around 190°C or 375°F). Lightly grease a deep 19cm square ovenproof dish.
7
To assemble the lasagna, cut a lasagna sheet to fit the base of the dish. Layer 1/4 of the roasted eggplant slices evenly over the lasagna sheet. Spread 1/4 of the leek mixture, followed by 1/4 of the tomato sauce, and sprinkle 1/4 cup of grated cheddar cheese on top.
8
Repeat this layering process three more times, finishing the final layer with the remaining cheese on top.
9
Place the lasagna in the oven and bake uncovered for approximately 50 minutes, or until the cheese is golden and bubbly and the dish is heated through.
10
For make-ahead preparation, you can assemble the lasagna a day in advance. Cover and refrigerate until ready to bake. When serving, reheat in a moderate oven for about 50 minutes or until hot throughout.
Nutrition Information
15g
Fat
37g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Eggplant, Tomato, and Leek Lasagna?
It is a vegetarian lasagna featuring layers of roasted eggplant, a rich tomato-basil sauce, and savory caramelized leeks.
How many servings does this recipe yield?
This recipe is designed to yield 6 servings.
What is the calorie count per serving?
Each serving contains 317 calories.
How much protein is in each serving?
Each serving provides 10g of protein.
What are the total carbohydrates per serving?
There are 37g of carbohydrates in a single serving.
How much fat is in this lasagna recipe?
There is 15g of fat per serving.
What type of eggplant preparation is required?
The eggplants should be cut lengthways into 1 cm thick slices.
Why is salt sprinkled on the eggplant slices?
Coarse salt is used to draw out excess moisture from the eggplant slices before cooking.
How long should the eggplant sit with salt?
The eggplant slices should sit in a colander with salt for 30 minutes.
What should I do after the eggplant has sat with salt for 30 minutes?
Rinse the slices thoroughly under cold water and pat them dry with absorbent paper.
How are the eggplant slices cooked before assembly?
They are cooked in batches in a pan with oil over medium heat until softened and browned on both sides.
What ingredients are used for the tomato sauce?
The sauce is made with chopped brown onion, garlic, chopped tomatoes, tomato paste, and fresh shredded basil.
How long should the tomato sauce simmer?
The sauce should simmer uncovered for about 20 minutes until it thickens slightly.
Should the tomato sauce be blended?
Yes, once thickened, blend or process the mixture until it reaches a slightly chunky texture.
How are the leeks prepared?
The leeks are chopped finely and sautéed in low-fat margarine with garlic until they soften.
Why is sugar added to the leeks?
Sugar is added and cooked for about 5 minutes to help the leeks caramelize nicely.
What is the recommended oven temperature?
Preheat your oven to approximately 190°C (375°F).
What type of dish is best for this lasagna?
A deep 19cm square ovenproof dish is recommended.
How many sheets of lasagna noodles are needed?
The recipe calls for 4 sheets of fresh lasagna noodles, cut to fit the dish.
What kind of cheese is used in this recipe?
The recipe uses 1 cup of grated low-fat cheddar cheese.
How is the lasagna assembled?
Layer a lasagna sheet, 1/4 of the eggplant, 1/4 of the leeks, 1/4 of the tomato sauce, and 1/4 cup of cheese, repeating this four times.
How long does the lasagna bake?
Bake uncovered for approximately 50 minutes until golden and bubbly.
Can I prepare this lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance, cover it, and refrigerate until ready to bake.
How should I reheat make-ahead lasagna?
Reheat it in a moderate oven for about 50 minutes or until it is hot throughout.
How many garlic cloves are used in total?
The recipe requires 4 crushed garlic cloves, divided between the tomato sauce and the leek mixture.
What type of onion is required?
One large brown onion, chopped finely, is required.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian and contains no meat products.
What are the primary flavors in this dish?
The dish offers a harmonic fusion of sweet notes from caramelized leeks and savory notes from roasted eggplant and tomato-basil sauce.
How much eggplant is needed?
You will need 900 grams of eggplant.
Is the lasagna baked covered or uncovered?
The lasagna should be baked uncovered for the 50-minute cooking duration.