Vegetable Lasagna
4 servings
90 minutes
Vegetable lasagna is a true celebration of flavor, combining the traditions of Italian cuisine with the benefits of fresh vegetables. Originating from warm Italian family dinners, this meatless version of the classic dish will delight even gourmets. Tender layers of zucchini and eggplant, lightly sautéed in olive oil, create a rich texture, while spinach adds freshness. The tomato sauce imparts a rich aroma to the dish, filling each layer with juiciness. Baked with aromatic herbs, the lasagna acquires a refined aftertaste, and its velvety structure makes every forkful a pleasure. It serves as a light main course or an excellent option for a vegetarian dinner. Serve with a glass of red wine and enjoy the atmosphere of a Mediterranean evening!
1
Prepare the vegetables, slice the zucchini and eggplants. Sprinkle the eggplants with salt and let them sit for 10 minutes. Rinse under cold water. Heat olive oil in a pan and sauté the zucchini and squash.
- Zucchini: 2 pieces
- Eggplants: 2 pieces
- Salt: to taste
- Olive oil: 6 tablespoons
2
Sauté the spinach in a heated pan with oil.
- Spinach: 150 g
3
Layer zucchini in a baking dish to cover the bottom, then add spinach, eggplants, and sauce. Arrange all the vegetables in this order. Top with chopped herbs, season with pepper, and bake in a preheated oven at 200 degrees.
- Zucchini: 2 pieces
- Spinach: 150 g
- Eggplants: 2 pieces
- Tomato sauce: 500 g
- Parsley: 1 bunch