A low-calorie, low-carb Mediterranean-style vegetarian lasagne using aubergine instead of pasta, perfect for those missing traditional lasagne.
Preheat the oven to 200°C.
Finely chop the spinach and mix it with the Parmesan and cottage cheese in a bowl. Season to taste.
Place the chopped red pepper and mushrooms in a separate bowl along with the garlic, herbs, passata, and olive oil. Season well.
Spread half of the tomato and veg mixture over the bottom of a rectangular ovenproof dish.
Layer sliced aubergines and the cheese and spinach mix alternately over the tomato mixture. The last layer should be aubergines.
Pour the rest of the tomato mix over the top and dot with the cherry tomatoes.
Cover the dish with foil and bake for approximately 30 minutes or until the aubergine feels soft and thoroughly cooked.
Remove the foil and sprinkle grated cheese over the top of the lasagne.
Put it back in the oven for another 10-15 minutes or until the cheese has melted and browned.
Serve with a crunchy green salad and enjoy your meal!
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