Healthy and delicious vegetarian lasagna with eggplant

Meatless lasagna might sound boring, but it isn't: not only is eggplant an excellent source of antioxidants, it's often used to replace meat and goes perfectly with garlic, onion and tomato. In this slightly healthier, vegetarian version of lasagna, roasting beforehand removes its bitterness.

Preparation: 15 minutes
Cooking time: 1 hour 15 minutes
Makes: 12 servings

• 30 ml (2 tbsp.) olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 15 g (1 tbsp.) Italian seasoning
• 350 g (1 1/2 c.) diced tomatoes
• 1 large can of tomato sauce
• 1 small eggplant, peeled and cut into 2.5 cm (1-in.) cubes
• 1 g (1/4 tsp.) salt
• 454 g (1 3/4 c.) light silken tofu, drained
• 2 large eggs
• 250 g (1 c.) grated Parmesan
• 9 lasagna sheets, pre-cooked
• 500 g (2 c.) of low-fat mozzarella, shredded

1. Preheat the oven to 200°C (400°F). Heat the oil in a large saucepan over a medium heat. Fry the onion pieces for five minutes or until they are soft. Add the Italian seasoning and cook for one minute. Add the tomatoes, tomato sauce and bring to a low boil. Reduce to a low heat and simmer for 40 minutes.
2. Spray a baking sheet with olive oil. Arrange the eggplant on the sheet, spray it with olive oil and sprinkle with salt. Roast for 30 minutes, turning occasionally.
3. Mix the tofu, eggs and Parmesan cheese in a food processor until the mixture is smooth.
4. Coat a 23 x 33 cm (9 x13 in.) casserole dish with cooking spray. Spread 250 ml (1 c.) of sauce on the bottom of the dish and cover with three lasagna sheets. Spread the tofu mixture and half of the eggplant as the next layer. Cover with 375 ml (1/2 c.) of sauce and about 125 g (1/2 c.) mozzarella. Repeat to create another layer. Top with the rest of the lasagna sheets, sauce and mozzarella.
5. Cover with foil and bake in the oven for one hour. Remove the foil and cook for a further 15 minutes. Before serving allow the dish to cool slightly.

Each serving delivers about 229 calories; 15 g protein; 23 g carbohydrates; 3 g fibre; 10 g fat (total); 4 g saturated fat, 51 mg cholesterol and 852 mg of sodium.