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Eggplant & Zucchini Lasagne

A low carb vegetarian twist on a family favourite
Difficulty Level: Easy
Serves: 6


Olive oil
3 large zucchinis, sliced lengthwise (½cm thick)
2 large eggplants, sliced lengthwise (½cm thick)
½ teaspoon of table salt
1 jar of good quality tomato pasta sauce
1 ½ cup of grated mozzarella cheese
200g of feta, chopped coarsely
1 handful of basil, chopped


  1. Pre-heat oven at 220 C
  2. Mix zucchini and eggplant with olive oil and salt and arrange on two baking trays. Roast for 15mins, remove from the oven and allow to cool
  3. In a 30cm x 20cm ceramic dish or baking pan, spread a thin layer of sauce on the bottom of the pan. Top with a layer of eggplant, followed by a layer of sauce and a sprinkle of feta and mozzarella. Top with a layer of zucchini, sauce and feta / mozzarella. Continue until you have filled the pan and top with cheese
  4. Roast for 20mins or until cheese is melted and browned
  5. Cut into slices and top with basil