eggplant and cheese in a light and delicious lasagna

The lasagna is a dish that has earned a special place on the table many families, thanks to its versatility and flavor. On this occasion, we offer you a delicious recipe for lasagna with eggplant and cheese, a vegetarian alternative that is not only nutritious, but will also delight all palates. Topped with roasted eggplant, melted cheese, and a homemade tomato sauce, this lasagna is perfect for any occasion, from a family dinner to a get-together with friends. Let’s cook!

Ingredients

For the lasagna:

For the tomato sauce:

• 1 can (400 g) crushed tomatoes
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 1 teaspoon of sugar (to balance the acidity)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or fresh if you have it)
• Salt and pepper to taste

Preparation

Step 1: prepare the tomato sauce

1. In a large frying pan, heat a little olive oil over medium heat.
   Add chopped onion and garlic and sauté until golden and fragrant.
2. Integrate the crushed tomatoes, sugar, oregano and basil. Season with salt and pepper to taste.
3. Cook over low heat for about 15 to 20 minutes, allowing the sauce to thicken and the flavors to integrate. Reservation.

Step 2: prepare the eggplants

1. Wash the eggplants and cut them into thin slices (about 1 cm thick).
2. Sprinkle the eggplant slices with salt and let them rest for about 30 minutes. This will help remove excess water and bitterness.
3. Rinse the eggplants in cold water and pat dry with paper towels.
4. Preheat the oven to 200°C. Arrange the eggplant slices on a baking sheet, drizzle with olive oil and roast in the oven for 20 minutesturning them halfway through cooking.

Step 3: assemble the lasagna

1. In a bowl, mix mozzarella, parmesan and egg (if you use it). Add salt and pepper to taste.
2. In a baking dish, spread a little tomato sauce on the bottom.
3. Place a layer of lasagna sheets on the sauce.followed by a layer of roasted eggplant slices, a dollop of the cheese mixture and a little more tomato sauce.
4. Repeat this process until you use all the ingredientsfinishing with a layer of tomato sauce and a generous amount of parmesan on top.

Step 4: Bake

1. Cover the pan with foil and cook the lasagna for 30 minutes.
2. Remove the aluminum foil and cook for another 15 to 20 minutesor until the top is golden and bubbly.
3. Remove from oven and let rest 10 to 15 minutes before cutting and serving. This will help the layers define themselves.

Nutritional information: 3628 calories

Type of cuisine: Vegetarian

Type of food: Lunch

This recipe is easy to follow and allows everyone to adjust the ingredients to their liking. Dare to try this healthy version of an Italian classic and enjoy a dish that will surely become one of your favorites! Appreciate!