June 29, 2017

Zucchini & Eggplant Lasagne

Zucchini & Eggplant Lasagne

Print Friendly, PDF & Email



  • 4 zucchini, cut lengthways into 1cm (½ inch) thick slices
  • 2 eggplants, cut lengthways into 1cm (½ inch) thick slices
  • 80 ml (⅓ cup) olive oil
  • 520 g (2 cups) ricotta
  • ¼ cup basil leaves, finely chopped
  • ¼ teaspoon grated nutmeg
  • Finely grated zest of 1 lemon
  • 50 g (⅓ cup) almonds, finely chopped
  • 45 g (⅓ cup) pistachios, finely chopped
  • 45 g (⅓ cup) macadamia nuts, finely chopped
  • 40 g (⅓ cup) walnuts, finely chopped
  • 100 g (1 cup) grated parmesan cheese
  • 2 cups Bolognese (see Bondi Harvest.com)


  • Pre-heat the oven to 200°C (400°F). Grease a 20 cm (8 inches) square, 6 cm (2 1/4 inch) deep ovenproof dish.
  • Prepare a baking tray by lining it with baking paper then brush and season the zucchini and eggplant with oil, salt, and pepper. Lay flat on a baking tray and bake for 10 minutes until tender and golden.
  • Mix the ricotta, basil, nutmeg and lemon zest and juice together in a bowl until evenly combined. Set aside.
  • In a separate bowl, mix the nuts and parmesan.
  • Layer half the eggplant slices over the base of the prepared dish, overlapping to cover completely. Spread the Bolognese over the eggplant. Use all the zucchini to make a layer over the Bolognese, overlapping to cover completely.
  • Sprinkle half the ricotta mixture over the zucchini, then top with a layer of the remaining eggplant and press down gently. Sprinkle remaining ricotta over, and top with the nut and parmesan mixture.
  • Bake for 25-30 minutes, and serve hot.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.




Hey Food Lover!

Gain access to our new weekly recipes straight to your inbox and join our exclusive Food Lovers Facebook Group! 


Subscribe to the newsletter

Fames amet, amet elit nulla tellus, arcu.