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Vegan, Vegetarian

Makes approximately 4 large servings.

This lasagna is inspired by Moroccan flavours and is filled with pumpkin, chickpeas and spinach. It is simple to make and great when you have guests for dinner.




  • 3 eggplants cut in long slices (2cm thick)
  • ½ large butternut pumpkin diced into 1cm cubes
  • 3Tbs raisins
  • 4 dried apricots thinly sliced
  • 1 large silverbeet/spinach chopped
  • 2 cloves crushed garlic
  • 1Tbsp coriander seeds (crushed and toasted)
  • 1Tbsp cumin seeds (crushed and toasted)
  • 1 400g can of chickpeas (rinsed and drained)
  • Pinch of salt



  • 2 400g cans of diced tomatoes
  • 3Tbsp tomato paste
  • 1stp cumin seeds (crushed and toasted)
  • 1tsp coriander seeds (crushed and toasted)
  • 1tsp ground turmeric
  • 1tsp cinnamon
  • 3tsp paprika
  • 4 cloves crushed garlic
  • Rind of ½ lemon
  • 1 large onion
  • 3Tbs raisins


Couscous Salad:025

  • 3Tbs raisins
  • 4 dried apricots thinly sliced
  • ¾ cup whole grain couscous
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1 cup of fresh parsley finely chopped
  • 2 large tomatoes finely diced
  • Lemon


Method for Lasagna:

  1. Preheat oven to 180 degrees Celsius.
  2. Prepare eggplants and lay on a baking dish. Place in the oven; keep an eye on them as the eggplant won’t take long to cook.
  3. Add coriander and cumin seeds to a mortar and pestle and crush roughly.
  4. Heat a small saucepan and add coriander and cumin seeds. Toss them until they become lightly toasted and fragrant.
  5. Toss the cumin and coriander seeds together with the pumpkin and place into the oven.
  6. As the eggplant and pumpkin are baking dice up the large onion and cook until caramelised, add the garlic and stir.
  7. Add coriander and cumin seeds, paprika, cinnamon, turmeric and tomato paste and stir well.
  8. Add the diced tomatoes and lemon rind, stirring thoroughly and simmer for 20mins.
  9. Remove eggplants from the oven when they are tender to touch and allow them to cool.
  10. Saute the silverbeet/spinach, garlic until just soft. Add the raisins, apricots and chickpeas.
  11. When the pumpkin is cooked add to the spinach mixture.


To serve: place one eggplant slice, top with spinach mixture, add another slice of eggplant and more mixture. Place the third slice of eggplant and top with the sauce and some fresh parsley.


Method for Couscous Salad:


  1. Boil the kettle, put 3/4 cup of couscous in a heatproof bowl with the cumin, coriander, raisins and apricots add 3/4 cup of boiling water, stir, cover with a lid or foil and leave to stand.
  2. Five minutes later, turn over with a fork to separate the grains and season to taste.
  3. Allow couscous to cool then add the tomatoes and parley.
  4. Squeeze the juice of ½ a lemon.

Xoxo Hollie