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Home Recipe overview Vegetarian lasagna with eggplant

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Eggplant lasagna is super easy to make and it is also incredibly nutritious. This vegetarian recipe contains extra lots of vegetables. The standard lasagna sheets have been replaced with layers of eggplant, making it a tasty low-carb dish.

Recipe

Vegetarian lasagna with eggplant

Eggplant lasagna is super easy to make and it is also incredibly nutritious. This vegetarian recipe contains extra lots of vegetables. The standard lasagna sheets have been replaced with layers of eggplant, making it a tasty low-carb dish.

Course	Main course
Kitchen	Italian
Servings	2/3 people

Preparation time

Preparation time	20 min
Time in oven	25 min
Total	45 min

Ingredients

2 eggplants
1 zucchini
2 bell peppers (red and yellow e.g.)
1 onion
1 clove of garlic
1 packet of passata di pomodoro (500 grams)
1 tablespoon oregano
1 tablespoon dried basil (or nice fresh leaves)
60 grams grated goat cheese (make sure you use vegetarian cheese)
pinch of salt

Vegetarian lasagna with eggplant

Preheat the oven to 180 degrees
Chop the onion. Cut the zucchini and peppers into small cubes. Crush the clove of garlic and finely chop.
Put some olive oil in one frying pan And fry the onion, garlic, zucchini and bell pepper.
Cut the aubergines in thin slices over the length; These are your lasagne sheets.
Heat a (grill) pan and grill the slices of eggplant, until they are all beautiful golden brown.
Meanwhile, add the Passata to the peppers and zucchini, together with the oregano and basil. Let a drink (minute or 5).
Then scoop a thin layer of tomato mixture into one baking dish. Cover this layer with eggplant slices. Repeat this. Cover the last layer with grated goat cheese.
Bake nicely golden brown in about 25 minutes. Enjoy!

TIP

You can of course serve a nice fresh salad, but it is without a very nice evening meal. Is this lasagna dish on your table quickly with eggplant?

Oven dish

Vegetarian lasagna with eggplant

Preparation time

Ingredients

Vegetarian lasagna with eggplant

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