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
- In a large frying pan, heat a little olive oil over medium heat.
Add chopped onion and garlic and sauté until golden and fragrant. - Integrate the crushed tomatoes, sugar, oregano and basil. Season with salt and pepper to taste.
- 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
- Wash the eggplants and cut them into thin slices (about 1 cm thick).
- Sprinkle the eggplant slices with salt and let them rest for about 30 minutes. This will help remove excess water and bitterness.
- Rinse the eggplants in cold water and pat dry with paper towels.
- 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
- In a bowl, mix mozzarella, parmesan and egg (if you use it). Add salt and pepper to taste.
- In a baking dish, spread a little tomato sauce on the bottom.
- 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.
- 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
- Cover the pan with foil and cook the lasagna for 30 minutes.
- Remove the aluminum foil and cook for another 15 to 20 minutesor until the top is golden and bubbly.
- 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!