June 29, 2017

Zucchini & Eggplant Lasagne

Zucchini & Eggplant Lasagne

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  • 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.




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