A vegetarian lasagna you’ll want to eat again and again!
A vegetarian lasagna recipe suitable for every taste and every day.
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- For 6 people:
- 1/2 package lasagna shells
- 1 medium-sized eggplant
- 1 medium onion
- 3/4 cloves of garlic
- 2 cans of tomato sauce (400ml each)
- 200 g of frozen spinach
- 300 g of mozzarella
- 100-150 g of cheese
- Olive oil
- basil
- Salt
- Pepper
- sugar
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Preparation:
Wash the eggplant and cut it with the peel into discs of the same size, which should be about 0.5 cm thick. Then salt everything and let it stand.
The next step is the sauce: Finely chop the onion, mash half the garlic and fry everything together in a pan with a little olive oil at a low temperature. Then add the tomato sauce and 200 ml of water. Cook everything for about 20 minutes and add a pinch of sugar (to neutralize the naturally sour note of the tomatoes), black pepper, salt and basil. When the sauce is ready, let it cool.
Meanwhile, the eggplant has released water. Wash the slices with cold water and dry them. Fry the slices with a little olive oil in a pan until both sides are lightly browned. Place the aubergine slices on a plate and cover with kitchen roll.
After frying the eggplant, fry the remaining garlic (puréed) and spinach in the same pan with a little olive oil. Add salt and pepper.
Place the ingredients in a baking dish in the following order:
- First the sauce
- Lasagna crusts
- Eggplant
- Sauce
- Spinach
- Mozzarella slices
- Lasagna Crust
- Eggplant
- Sauce
- Spinach
- Mozzarella
- The lasagna crusts are the last layer
Everything is covered with the remaining sauce, after which the grated cheese is generously distributed over the entire lasagna, covered with aluminum foil and placed in the preheated oven.
Bake for 30 minutes at 180 degrees, then remove the foil and bake for another 15 minutes.
Tip: Lasagna sheets do not need to be prepared in advance.
