Vegetarian lasagna
Ingredients
- 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
Preparation video
Hearty and cheesy vegetarian lasagna with eggplant, bell pepper and herbs
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.
Preparation
Hearty and cheesy vegetarian lasagna with eggplant, bell pepper and herbs
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.
Vegetarian lasagna
Ingredients
- 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
Preparation
Hearty and cheesy vegetarian lasagna with eggplant, bell pepper and herbs
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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