Tonight’s #ckrecipeoftheweek is a 6 ingredient Lasane slice.... with no pasta. Can I still call it a lasagne slice? Delicious layers of zucchini, eggplant, spinach and oozy mozzarella... a green salad dressed with olive oil and apple cider vinegar to serve on the side... YUM! I hope you enjoy. Let me know what you think of this one, Amanda x Lasagne slice. Cook time: 40 mins Prep time: 20 mins Serves: 4 l GF NF VEG Ingredients. 2 zucchini 1 small eggplant 40g baby spinach 2 cups mozzarella - shredded 2 tablespoons parmesan - grated 2 tablespoons basil pesto cracked pepper to taste Method. 1. Preheat oven to 200C fan. Grease and line with parchment paper a 23cm x 14cm baking tray. 2. Cut eggplant into 0.5cm round slices and lightly salt. Let them sit for 10 minutes. Pat excess moisture dry with paper towel. Thinly slice zucchini lengthways. Approx 0.5cm in thickness. 3. Lay half the zucchini slices on the base of the baking tray, slightly overlapping eachother. Top zucchini with half the baby spinach, eggplant slices, half the mozzarella cheese and dollop the basil pesto evenly on top. Continue with the remaining zucchini, mozzarella and parmesan cheese on top and add cracked pepper. 4. Cover with parchment paper and foil. Place into the oven for 35 minutes. 5. Remove parchment and foil. Place the baking tray back into the oven for another 5 - 10 minutes. Remove from the oven and let rest for 15 minutes. Slice and serve with a green salad.