Description
A hearty vegetarian twist on a classic comfort food. Perfect for a cozy weeknight dinner.
Ingredients
Units
Scale
- 1 cups (237 ml) olive oil
- 1 lbs (454 g) fresh lasagne sheets
- 1/2 large onion
- 3 cloves garlic
- 1/4 tsp powdered chili
- 3 medium zucchini
- 1 eggplant
- 1 tsp thyme
- coarse sea salt
- pepper
- a few fresh basil leaves
- 7 oz (200 g) tomato puree
- 1 or 2 fresh tomatoes
- 2 oz (60 g) Parmesan cheese
- 7 oz (220 g) mozzarella cheese
- 16 oz (454 g) ricotta cheese
Instructions
- Preheat oven to 356°F (180°C).
- Slightly grease a rectangle baking pan.
- Heat olive oil and add finely chopped onion and garlic. Add cubed zucchini and eggplant; sauté briefly. Save some zucchini; slice it thinly for later.
- Add tomato puree to the vegetables and season.
- In the baking dish, line with lasagne sheets. Place the vegetables over the lasagne sheets. Spread sliced mozzarella cheese and ricotta on top.
- Add another layer of lasagne sheets and repeat until all ingredients are used. Top with sliced zucchini and tomatoes.
- Sprinkle with grated Parmesan cheese.
- Cover with aluminum foil and bake for 20 minutes.
- Uncover and bake for another 15 minutes.
- Let cool slightly and serve warm.
Notes
- To prevent soggy lasagna, pre-cook the lasagna noodles according to package directions before assembling.
- Feel free to add other vegetables like mushrooms, bell peppers, or spinach for extra flavor and nutrients.
- For a richer flavor, use a mixture of ricotta and cottage cheese instead of ricotta alone.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 large slice
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 50