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Vegetable Lasagna

GALYa DUMANOVAGALYa DUMANOVA
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Nadia Galinova
Translated by
Nadia Galinova
Vegetable Lasagna
Image: GALYa DUMANOVA
29/11/2020
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Preparation
30 min.
Cooking
70 min.
Тotal
100 min.
Servings
6
"The longer you stay in the kitchen, the tastier youll make the lasagna. Am I right?"

Ingredients

  • lasagna sheets - 9 oz (250 g)
  • eggplant - 2 pcs. (whole)
  • carrots - 2 pcs. (whole)
  • cheese (white/feta) - 7 oz (200 g)
  • mushrooms - 10.5 oz (300 g)
  • olive oil - 4 tbsp.
  • heavy cream - 1 cup (250 ml)
  • yellow cheese - 7 oz (200 g)
  • FOR TOMATO SAUCE
  • tomatoes - 1.5 lb (600 g), canned
  • onion - 1 pc. (whole)
  • garlic - 4 cloves
  • basil - 1 tsp. (dry)
  • savory herb - 1 tsp (seasoning)
  • sugar - 1/4 tsp
  • olive oil - 4 tbsp.
  • vegetable broth - 2 cups (400 ml)
  • salt
  • pepper
measures

How to cook

Cut the eggplant into slices, salt them and let them sit for a while so that they release some of their bitterness. Then wash and dry them.

Arrange them in a pan on baking paper, grease with olive oil and bake in a preheated 200 degree oven until done.

Cut the peeled carrots, onions, garlic and mushrooms. Fry them in the remaining olive oil for about 5 minutes, then add the basil, tomatoes, sugar, savory herb, salt, pepper and broth.

Leave the stove on a medium heat for about 15 minutes. At the bottom of the pan add the tomato sauce, arrange the lasagna sheets on top, followed again by tomato sauce, roasted eggplant, mushrooms and carrots, thyme and then crumbled cheese (white/feta).

Pour a bit of the heavy cream and repeat until you use up the products. Finish off the lasagna only with lasagna sheets covered with tomato sauce.

Bake the lasagna in a preheated 190 degree oven for about 30-40 minutes, and 10 minutes before you take it out, you need to sprinkle it with grated cheese.

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