Vegetable lasagna is a delicious and hearty dish without meat or dairy products. It is suitable for vegetarians and those who are fasting. Using lasagna sheets made from durum wheat makes the dish quite acceptable for those who are watching their weight. Even meat-eaters will eat this lasagna with great pleasure, despite the absence of their favorite bolognese sauce.
In addition to the products, you should check the lasagna pan before cooking and be in a good mood!
- 3 Zucchini
- 2 Eggplant
- 500 g Mozzarella cheese
- 12 g Cooked dry lasagna sheets
- 80g Tomato sauce
- 100 ml Olive oil
- 2 tablespoons Bread crumbs
- 2 tablespoons Grated parmesan cheese
- 1 bunch Basil
- Ground black pepper
Preheat the oven to 210 degrees. Slice the mozzarella and let the liquid drain off. Cut the zucchini and eggplant into slices. Season with salt and pepper and place on a grill, or roast in a regular pan.
Grease a baking dish, place 2 sheets of lasagna next to each other and brush with sauce. Next layer of eggplant and zucchini and a layer of mozzarella. Continue by alternating layers, sprinkling the dough with basil leaves and a splash of olive oil.
Top the last layer of tomato sauce with the parmesan and breadcrumbs mixture. Bake for 30 minutes. Serve hot.