Easy Eggplant and Ricotta Lasagna

I looooove ricotta so much that whenever I go to the markets I buy a full round of it. It's like six bucks and goes a long way. I make baked ricotta with herbs, sweet baked ricotta with blue berries and almonds, spinach and ricotta pie...

Last night I made Eggplant and Ricotta Lasagna. I don't really use recipes for savoury dishes... I kinda just shove everything in. But this was delicious and really healthy so I'll attempt to recreate the recipe for you and myself for future making!

Ingredients

• 2 large eggplants
• drizzle of olive oil
• 1 clove of garlic, finely diced
• 2 stems of garlic chi, finely chopped
• 1 red capsicum, diced
• 1 carrot, grated
• 1 zucchini, grated
• quarter of a large sweet potato, grated
• 1 tin of diced tomatoes
• handful of basil leaves
• ricotta (I used about 300g)
• 1 cup grated cheddar cheese

Method

1.  Preheat oven to 180.
2. Slice eggplant into 1 cm rounds. Put in a bowl and drizzle with olive oil then cook on the BBQ hot plate until brown and slightly soft, then transfer back to bowl. 
3. Cook onion, garlic, capsicum and garlic chi in a large saucepan until all ingredients are soft.
4. Add carrot, zucchini and sweet potato and stir to soften. 
5. Add tomatoes and basil and simmer while eggplant is cooking.
6. In a lasagna dish (I used medium size) pour half the tomato mix, then layer with half the eggplant. Sprinkle / dollop / spread half the ricotta on this. Then repeat with the rest of the tomato, eggplant and ricotta. 
7. Top with cheddar cheese and bake until the cheese in golden and bubbling. 

 Serve with a nice glass of red.

I didn't put any salt, pepper or sugar in this and it really didn't need it. Even my husband (who usually adds salt to all my cooking) didn't add salt.I used to add sugar to all my dishes that were tomato based but I'm moving away from this now.

You could put thyme and oregano in with the basil (it was raining last night so I didn't venture into the garden to get any) and you could add other vegies such as grated potato, diced squash, corn, anything in your fridge that needs using up basically!

I will definitely be making this again. Great mid-week dinner!