Another great vegetarian recipe for Veggie Lasagna.
1 1/2 pk. homemade/ or store bought rolled lasagna sheets
1/2 Large Aubergine Eggplant, sliced thinly
3-4 Basil leaves
2 Large Tomatoes, sliced thinly
6 baby Bella mushrooms
3 Garlic cloves, minced
1/2 Yellow Onion, sliced thinly
1 pk. Fresh Mozzarella
2 Tbs. Parmigiana Cheese,
Sprinkle of Italian Mixed Herbs,
Sea Salt and Ground Black Pepper to taste
Wash all the veggies and slice as thin as possible.
Preheat the oven on 180C
Place all the veggies on the roasting pan, sprinkle with minced garlic, sea salt, ground black pepper, dry herbs and drizzle with bit of Olive oil. Do not roast fresh basil!
Place in the oven or on the grill to get them softer and to get rid of the unwanted liquid that veggies will produce while cooking.
Boil large pot of water with 1 tsp. Olive oil and sea Salt; drop the lasagna sheets in one at the time; Boil for 5-7 minutes if it is homemade, if it is regular then 12-15 minutes.
Once the lasagna dough is done, drain and wash with cold water; try to shake it a bit so it will not stick one to another.
Take the veggies out of the oven or off the grill and take a paper towel to dry them a bit.
Grease the baking pan and start layering lasagna staring first with dough, then eggplant, mushrooms, onions, add bit of salt then one layer of tomatoes with sprinkle of freshly minced basil; Add cheese on top and cover with another layer of dough and so on until you have used all the ingredients.
The last layer is optional, I used mozzarella cheese and cherry tomatoes before placing it in the oven. You can use just parmigiana cheese, mozzarella or any cheese that you desire.
Bake on 180C for 10 minutes, just enough time for cheese to melt.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.