Eggplant Lasagne Recipe


It is Shiraz by the fire weather and we are very ok with it. Add a delicious winter meal to the mix and you’re all set for the perfect winters night.

 This lasagne recipe has been a winter go to in our family for many years and is one all of the family will go back to for seconds. Enjoy on a slow Sunday with a glass of Websters Estate 2017 Shiraz.


  • 1 eggplant, diced
  • 1 red capsicum, diced
  • 1 large zucchini, sliced
  • 200g button mushrooms, sliced
  • Olive oil
  • 450g tomato passata with basil
  • Salt and Pepper
  • 200g spinach leaves
  • 360g ricotta cheese
  • 3tbsp basil pesto
  • 375g fresh lasagne sheets
  • 100g parmesan, grated
  • 300g buffalo mozzarella, torn
  • 250g cherry truss tomatoes


  1. Preheat oven to 180°C fan-forced.
  2. Heat a generous amount of olive oil in a pan. Add diced eggplant and sauté for 5 minutes, until soft. Remove from pan and set aside in a large mixing bowl.
  3. In the same pan, add a little more olive oil, mushroom and capsicum. Cook for 5 minutes. Add to the mixing bowl with the eggplant.
  4. In the same pan, add a little more olive oil and the zucchini. Sauté for a couple of minutes and add to the mixing bowl with the other vegetables.
  5. Add the passata to the mixing bowl with the veggies, season to taste, mix well and set aside.
  6. Chop the spinach leaves and place in a large bowl. Add the ricotta and pesto. Season, mix well and set aside.
  7. Time to start building your layers. Grease a baking dish with oil. Place 1 layer of lasagne sheets on the base. Spread half of the veggies over the pasta and sprinkle a little parmesan and some of the torn mozzarella over the top.
  8. Add another layer of pasta. Spread the remaining veggies on top with a sprinkle of parmesan and torn mozzarella.
  9. Add the final layer of pasta. Spread the ricotta mixture on top. Finish with remaining parmesan, torn mozzarella and truss tomatoes.
  10. Bake for 30 minutes.

Enjoy with your favourite garlic bread and a glass of Shiraz.

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