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Home Vegetarian eggplant lasagna

Vegetarian eggplant lasagna

Name: Vegetarian eggplant lasagna
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2–3 people
Cuisine: Italian
Ingredients: 2 eggplants; 1 zucchini; 2 bell peppers (red and yellow, for example); 1 onion; 1 clove of garlic; 1 package of passata di pomodoro (500 g); 1 tablespoon oregano; 1 tablespoon dried basil (or nice fresh leaves); 60 g grated goat cheese (make sure you use vegetarian cheese); pinch of salt

Recipes Main course Healthy Easter Vegetarian

Eggplant lasagna is super easy to make and is also incredibly nutritious. This vegetarian recipe contains extra vegetables. The standard lasagna sheets are replaced with layers of eggplant, making it a tasty low-carb dish.

Recipe

Vegetarian eggplant lasagna

Eggplant lasagna is super easy to make and is also incredibly nutritious. This vegetarian recipe contains extra vegetables. The standard lasagna sheets are replaced with layers of eggplant, making it a tasty low-carb dish.

Course	Main course
Kitchen	Italian
Servings	2–3 people

Preparation time

Preparation time	20 min
Time in oven	25 min
Total	45 min

Equipment

Koekenpan
Grill pan
Ovenschaal
Cutting board
Knife
Grater

Ingredients

2 eggplants
1 zucchini
2 bell peppers (red and yellow, for example)
1 onion
1 clove of garlic
1 package of passata di pomodoro (500 g)
1 tablespoon oregano
1 tablespoon dried basil (or nice fresh leaves)
60 g grated goat cheese (make sure you use vegetarian cheese)
pinch of salt

Vegetarian eggplant lasagna

Preheat the oven to 180°C
Finely chop the onion. Cut the zucchini and bell peppers into small cubes. Crush the garlic clove and finely chop it.
Put some olive oil in a koekenpan and sauté the onion, garlic, zucchini and bell peppers in it.
Slice the eggplants lengthwise into thin slices; these will be your lasagna sheets.
Heat a (grill) pan and grill the eggplant slices until they are nicely golden brown.
Meanwhile, add the passata to the bell peppers and zucchini, along with the oregano and basil. Let it simmer for about 5 minutes.
Spoon a thin layer of the tomato mixture into an ovenschaal. Cover this layer with eggplant slices. Repeat the layers. Top the final layer with grated goat cheese.
Bake for about 25 minutes until nicely golden brown. Enjoy!

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You can of course serve a nice fresh salad with it, but it's also a very tasty evening meal on its own. Will this eggplant lasagna be on your table soon?

This vegetarian eggplant lasagna is a delightful light alternative to the classic lasagna. By using eggplant slices as lasagna sheets, this dish is also gluten-free. Serve with a fresh green salad for a complete meal.

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