Vegetarian Lasagna with Eggplants
Pasta and Pizza | Italian cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
8
Description
Vegetarian lasagna with eggplants
Ingredients
- Courgette - 3 pieces
- Eggplants - 2 pieces
- Melted Cheese - 17.6 oz
- Ready-made dry lasagna sheets - 0.4 oz
- Passata Tomato Sauce - 2.8 oz
- Olive Oil - 3 fl oz
- Breadcrumbs - 2 spoons
- Grated Pecorino Pepato Cheese - 2 spoons
- Salt - to taste
- Basil - 1 bunch
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 410°F. Cut the mozzarella into pieces and let the liquid drain. Slice the zucchini and eggplant. Lightly season with salt and pepper, then grill them on a grill pan or sauté them in a regular skillet.
Step 2
Grease a baking dish with oil, place 2 sheets of lasagna next to each other, and spread sauce over them. Follow with a layer of eggplant and zucchini, and a layer of mozzarella cheese. Continue alternating layers, sprinkling basil leaves over the pasta and drizzling with olive oil.
Step 3
Spread a mixture of Parmesan cheese and breadcrumbs over the last layer of tomato sauce. Bake for 30 minutes. Serve hot.
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