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Vegetarian lasagna

Vegetarian lasagna

Hearty and cheesy vegetarian lasagna with eggplant, bell pepper and herbs

Ingredients
(for a 20x26cm dish)
9 lasagna sheets
2 mozzarella balls (2x125g)
30g grated hard cheese (to top)
For the vegetable layer
1 small eggplant
1 red pepper
1 small onion
1 can pureed tomatoes
2 garlic cloves
2 tablespoons chopped fresh parsley
2 dashes sugar
1 tablespoon tomato paste
1 tablespoon butter
Salt to taste
Oil for frying
Pinch of salt
Dash of freshly grated nutmeg
Freshly ground black pepper to taste
Cheese mass
250g ricotta
30g grated hard cheese
2 tablespoons sour cream
1 egg
Dried oregano
Salt
Freshly ground black pepper

Dice the eggplant and pepper, chop the onion, garlic and parsley. Heat oil in a skillet and melt a tablespoon of butter. Fry the eggplant for two minutes, add the pepper and a pinch of salt, stir-fry for a couple of minutes. Remove from skillet and set aside. In the same skillet, fry onions until translucent, add garlic, fry a little, add parsley and fry some more. Add tomato paste and canned pureed tomatoes. Stir. Add salt and sugar to taste, bring to a boil. Add the fried eggplant and pepper, stir, heat through, add black pepper and nutmeg. Simmer for a moment, then remove from heat.
Make the cheese mix. Pull apart the mozzarella, set aside. Beat an egg with a fork, add sour cream, ricotta, oregano, salt, 30 grams of grated hard cheese, black pepper, and stir. Grease the baking dish. On the bottom, place a layer of the fried vegetables, top with three lasagna sheets, then cheese mass, fried vegetables, ⅓ of the pulled mozzarella. Then, starting with the lasagna sheets, repeat the layers two more times. Sprinkle with 30 grams grated cheese and bake at 200 C for 25 minutes. Top with fresh parsley and serve.

 

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