Baked Vegetable Lasagne Mediterranean Style
6 servings
150 minutes
Mediterranean baked vegetable lasagna is a harmony of flavors from the sunny south of Europe. The dish's roots lie in Mediterranean culinary traditions rich in fresh vegetables, aromatic herbs, and olive oil. Here, tender eggplants and zucchinis, sweet peppers and tomatoes turn into a juicy filling infused with garlic and basil, while the creamy béchamel sauce gives the lasagna a velvety tenderness. The combination of olives and capers adds zest, while melted parmesan and mozzarella create an appetizing golden crust. It's the perfect dish for a family dinner or festive table, offering the coziness and warmth of Mediterranean shores. It requires no meat ingredients but remains hearty and rich, making it ideal for those who appreciate the lightness and rich flavor of healthy food.
1
Cut the eggplant and zucchini into cubes. Mix with salt, transfer to a colander, cover with a plate, and place a weight on top. Leave for an hour to let the juice drain. Squeeze out the remaining liquid and dry with a towel.
- Eggplant: 1 piece
- Zucchini: 2 pieces
- Salt: to taste
2
Peel the tomatoes, remove the seeds from the pepper and dice it, also dice the onion.
- Cherry tomatoes: 450 g
- Fresh red bell pepper: 1 piece
- Onion: 1 head
3
Place tomatoes, eggplant cubes, zucchini, pepper, and onion on a baking sheet, sprinkle with minced garlic and basil, drizzle with olive oil. Mix everything thoroughly, season with salt and pepper, and bake at 240 degrees for 30-40 minutes until the edges of the vegetable cubes are browned. Sprinkle the finished vegetables with chopped olives and capers.
- Cherry tomatoes: 450 g
- Eggplant: 1 piece
- Zucchini: 2 pieces
- Fresh red bell pepper: 1 piece
- Onion: 1 head
- Garlic: 2 cloves
- Basil leaves: 2 tablespoons
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Pitted black olives: 50 g
- Capers: 1 tablespoon
4
For the sauce, mix flour, butter, milk, bay leaf, nutmeg, salt, and pepper in a pot. Cook over medium heat, stirring constantly, until the sauce boils and thickens. Reduce the heat and cook for another 2 minutes. Stir in 3 tablespoons of grated Parmesan. The sauce is ready.
- Wheat flour: 35 g
- Butter: 40 g
- Milk: 570 ml
- Bay leaf: 1 piece
- Nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
- Grated Parmesan cheese: 4 tablespoons
5
Pour a quarter of the sauce into the dish and layer a third of the vegetable mixture. Sprinkle a third of grated mozzarella cheese and cover with a layer of lasagna sheets. Repeat all steps, finishing with a layer of sauce. Sprinkle with the remaining tablespoon of grated Parmesan.
- Milk: 570 ml
- Mozzarella cheese: 75 g
- No-boil lasagne sheets: 9 pieces
- Grated Parmesan cheese: 4 tablespoons
6
Bake at 180 degrees for about 25-30 minutes until golden and crispy.
