One of my friends once made me a veggie lasagna and I loved it. Since then I've been making the same lasagna. Even my mom makes it now. Somehow by grilling the vegetables, the lasagna gets a 'meaty' texture, that you forget you're eating vegetarian.
Vegetable Lasagna
source
1 zuchinni
1 eggplant
Olive oil
2 teaspoons of dried Italian herbs (or something like it)
1-2 cloves of garlic, chopped
2 Onions, chopped
2 cans of chopped tomatoes
Around 300 grams of spinach
Lasagna sheets
Seasoning
2 bulbs of Mozzarella
Around 200 grams of grated cheese
note: If you would like to have a vegan lasagna, just replace the cheese for vegan cheese or leave it out.
Friends coming over for dinner. Lasagna and summer salads in the garden, Houten, Holland, summer 2013
Preheat the over to 190C. Cut the zuchinni and eggplant lengthwise in thin slices. Make a marinade for the vegetables. Use around 5 tablespoons of oil, mix with the garlic and herbs. Now grill the vegetables, brushing them with the marinade you just made and season well.
You can grill by using a grill pan or the oven. Depends on what you prefer, I always use the pan, but most people think the oven is easier. In the oven it should take around 6-8 minutes.
Now sweat the onions, add the tomatoes and the juice, season well. Let it simmer for around 10 minutes. Heat a skillet with oil and cook the spinach. Set aside in a colander to get rid of the excess water and moisture coming from the spinach.
Cover the bottom of the oven tray with the tomato sauce. Cover with lasagna sheets. Layer the spinach, zucchini and eggplant and top with mozzarella. Now repeat until done. Make sure that your last layer is tomato sauce and cheese. Put in the oven for 30 minutes.
When done let it rest for around 5 minutes before serving. Enjoy!
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