Creamy Eggplant Lasagna with
Rainbow Evaporated Milk

Serving - 5

More than 40 mins


  • 1 can Rainbow Evaporated Milk (410 g)
  • 2 onions, chopped
  • 1 tbsp garlic, minced
  • 1/2 green chili, chopped
  • 5 small eggplants, diced
  • 2 cups tomato sauce
  • 1 cup mushroom, sliced
  • 1/4 cup parsley, chopped
  • 1 pack Lasagna Pasta.
  • Salt and black pepper to taste
  • 500 g Frico shredded mozzarella cheese


  • Preheat oven at 180°C
  • Sauté onion, garlic and chili in olive oil
  • Add eggplants and add some salt and sauté until softened
  • Add tomato, mushroom and parsley
  • Adjust the taste with salt and pepper
  • To assemble the lasagna: Spread a layer of Rainbow Evaporated Milk into the baking dish, arrange lasagna sheets in a single layer, add some of the eggplant mix and sprinkle some cheese. Repeat steps until you have 3 layers of lasagna. Finish with a layer of Rainbow Evaporated Milk and Cheese.
  • Bake, covered with heavy duty foil for 30 minutes
  • Uncover and keep for 10 minutes or until cheese is golden
  • Serve hot

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