Very Veggie, Vegetable Lasagne


  • 3 large eggplants
  • 1 butternut pumpkin
  • 2 large zucchinis 
  • 150g cheddar grated
  • 1 red onion, finely choppes
  • 2 garlic cloves, minced
  • 2 x 400g cans chopped tomatoes
  • 2 tablespoon tomato paste
  • 1 tablespoon fresh basil, finely chopped
  • 1 teaspoon fresh or dried oregano 
  • 1 teaspoon fresh or dried rosemary, finely chopped
  • 1 tsp Himalayan salt
  • 1 tsp black pepper


  1. Pre-heat the oven to 200°c and line a baking dish with baking paper.
  2. Slice up the eggplant, pumpkin and zucchini into 1cm thick slices.
  3. Brush the vegetable slices with olive oil and salt, then grill the zucchini and eggplant in a hot griddle pan (or fry pan) for 2 minute a side.
  4. Lay pumpkin slices in the baking dish with olive oil and salt and bake for 10 minutes.
  5. Set aside all vegetables.
  6. To make the sauce, sauté the onion in a saucepan in a splash of oil until soft and translucent.
  7. Add the garlic and onion and fry until golden brown.
  8. Add the remaining ingredients, allow to simmer for 10 minutes until the sauce has reduced slightly.
  9. To assemble the bake, layer the grilled eggplant, pumpkin and zucchini followed by the sauce and cheese in an oven-proof dish, reserving some of the parmesan to finish the bake off with. 
  10. Place the dish in the oven and allow to bake for 15-20 minutes until the cheese is melted and golden.


Serve with some salad or alongside a roast chook!