Vegetarian lasagna with eggplant
8 servings
60 minutes
Vegetarian lasagna with eggplants is a refined dish of Italian cuisine that delights with its delicate taste and the aroma of Mediterranean spices. Traditionally associated with meat fillings, this version reveals a light yet rich flavor of baked vegetables, creamy mozzarella, and tangy parmesan. The origins of this recipe trace back to an era when Italian chefs sought to create lighter and healthier versions of beloved dishes. Eggplants and zucchini, pre-fried to a golden crust, give the lasagna a unique texture, while basil and tomato sauce fill it with freshness. Baked to perfection, this lasagna is ideal for family dinners or festive gatherings, offering a harmony of flavors and nutritional value without meat.
1
Preheat the oven to 210 degrees. Cut the mozzarella into pieces and let the liquid drain. Slice the zucchini and eggplants. Lightly salt, pepper, and grill them on a grill pan or fry in a regular pan.
- Mozzarella cheese: 500 g
- Zucchini: 3 pieces
- Eggplants: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Grease the baking dish with oil, place 2 sheets of lasagna next to each other, and spread sauce on top. The next layer is eggplant and zucchini followed by a layer of mozzarella. Continue alternating layers, sprinkling basil leaves on the dough and drizzling with olive oil.
- Olive oil: 100 ml
- Ready-made dry lasagne sheets: 12 g
- Zucchini: 3 pieces
- Eggplants: 2 pieces
- Mozzarella cheese: 500 g
- Basil: 1 bunch
3
Spread a mixture of parmesan and breadcrumbs over the last layer of tomato sauce. Bake for 30 minutes. Serve hot.
- Tomato sauce: 80 g
- Grated Parmesan cheese: 2 tablespoons
- Breadcrumbs: 2 tablespoons